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Coconut Layer Cake
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Rating: 5/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 521
% Daily Value**
Total Fat 25g
38%
Saturated Fat 12g
18%
Unsaturated Fat 4g
Cholesterol 143mg
48%
Sodium 666mg
28%
Total Carbohydrate 71g
24%
Dietary Fiber 1g
3%
Sugars 50g
Protein 6g
Vitamin A  12%Vitamin C  0%
Calcium  19%Iron  8%
Potassium  8%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Coconut Layer Cake

Date Added: February 10, 2014

Ingredients:

2 Teaspoons Baking Powder Divided
1/2 Teaspoon Salt 1 t.
1 Cup Sugar (for decoration)
1 Teaspoon Vanilla or peach nonfat yogurt
1/3 Cup Milk up to 1
3 Eggs unbeaten
Cup Butter or shortening
2 Cups Cake Flour sifted
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Directions:

1. Sift flour once, measure,add baking powder and salt, and sift together three times.

2. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy.

3. Add eggs, one at a time, beating thoroughly after each.

4. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth.

5. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven at 375degrees F).

6. 25 to 30 minutes. Spread Tinted Seven Minute Frosting between layers and on top and sides of cake.

7. Sprinkle top and sides of cake with Baker's Southern Style Coconut.

8. Use the recipe for Coconut Layer Cake. Spread Fudge Frosting between layers and on top and sides of cake.

9. Decorate sides of cake with chopped pecans, if desired.

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Dietary Notes:
This recipe is a good source of Vitamin A with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
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