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Print this Recipe    Coconut 04

Coconut Cake

6 eggs, separated
1 cup solid shortening
1/2 cup butter(or margarine, softened
3 cups granulated sugar
1 teaspoon almond extract
3 cups unsifed all purpose flour
1 cup milk
7 oz flaked coconut

Grease and flour bundt pan of tube pan, turn oven to 300 degrees.

Beat egg whites until stiff, set aside. Beat yolks, shortening
and butter at high speed. Add sugar, beating until fluffy. Add
extract at low speed. Alternate adding flour and milk, ending with
flour. Add coconut. Fold in beaten egg whites.

Bake 2 hours, cool for 15 minutes and remove from pan.

Serve with a dab of whipped cream and crushed pineapple.

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