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COCONUT CAKE

3 cups sugar
3/4 cup shortening
4 eggs
3/4 cup coconut
4 1/2 cups flour
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups milk
1 1/2 teaspoons vanilla

Cream, until fluffy, sugar and shortening . Add, one at a time,
the eggs, then mix in the coconut. Sift dry ingredients together,
and add alternately with milk and vanilla to the sugar/shortening/egg
mixture -- beginning and ending with dry ingredients.

Divide evenly, into 2 greased and lightly floured 9" cake pans.
Bake at 350-degrees for about 30 to 35 minutes or until a toothpick
comes out clean.

Ice with a Butter/Confectioners Sugar Icing with fresh coconut
patted on the top and side.

You will need to keep this in the refrigerator if fresh coconut is
used. If bagged coconut from the baking section, it doesn't have
to be refrigerated .

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