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Instructions |
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Preheat oven to 350 degrees. In a electric mixer cream shortening and sugar; beat in vanilla. Sift together flour, baking powder, and salt and add to creamed mixture alternately with water, beginning and ending with dry ingredients. Beat egg whites and cream of tarter until stiff peaks form; fold into batter. Spoon into a greased and floured 13x9x2-inch pan.
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Bake for 30 minutes, or until a wooden pick inserted in center comes out clean. Let cool 10 minutes; remove from pan and place on a cake platter. Using a meat fork, poke holes all over surface of warm cake. Combine evaporated milk and sweetened condensed milk; spoon evenly over warm cake, allowing to soak in. Let cool to room temperature.
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Beat whipping cream and powdered sugar until stiff peaks form; fold in 3/4 cup coconut. Spread on cake. Sprinkle with remaining 1/4 cup coconut.
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Refrigerate before serving, and store in refrigerator.
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Originally Submitted
6/1/2011
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