While this cake is best baked in a beautiful Bundt
pan, it can also be baked in a 9 x
13-inch baking pan. Simply check it for doneness after 40 minutes and leave
it in the pan; drizzle the top of the cake with the glaze. However, if
you are going to be entertaining, I'd highly recommend pulling out your
Bundt pan and some baking spray and letting this dessert be the showcase
that it is!
1 cup Shortening
2 cups Sugar
1 tsp Vanilla extract
2 cups Flour
1 tsp Salt
3 1/2 oz. Angel flaked coconut
Oven Temp ~ 325°
Baking Time ~
Pan Type ~ Bundt cake pan
Cream shortening and sugar together, add eggs, beating well after
each addition. Beat in vanilla. Combine flour and salt, stir into creamed
mixture. Fold in angel flaked coconut. Pour coconut Bundt cake batter into a prepared pan.
Bake coconut cake until the cake tests done. Frost as desired.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!