The Intercontinental Church of God

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Unleavened Bread recipes

Coconut Cake

1 C oil
2 C sugar
1 t coconut flavoring
6 whole eggs
2 C flour
1 t salt
1/2 C of  shredded coconut
Cream oil and sugar, add coconut flavoring and beat. Add eggs. Sift flour and salt together and fold in shredded coconut. Bake in well-greased tube pan at 325 degrees for 1 hour 10 minutes. Icing: Mix 1 1/2 cup powdered sugar, 3/4 cup of boiling water, and 3 scant teaspoon coconut flavoring in a saucepan. Bring to boil; boil 1 minute. Pour mixture over cake and return to oven for 3 minutes.

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