Fresh Coconut Cake

• 3/4 c. shortening (do not substitute butter)
• 1 1/2 c. sugar
• 3 eggs, separated
• 1/2 tsp. almond extract
• 2 1/4 c. cake flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 c. milk

1. Butter and lightly flour two 9-inch round cake pans.
2. Preheat oven to 350u0b0.
3. Grate fresh coconut in hand grater or food processor to make 3 cups.
4. Cream shortening and slowly add sugar.
5. Beat until light and smooth.
6. Add egg yolks, one at a time, beating well after each one.
7. Stir in almond extract.
8. Sift dry ingredients into separate bowl.
9. Add alternately in 3 parts with milk until well blended.
10. Stir in one cup coconut.
11. In a separate bowl, beat egg whites until stiff, but not dry.
12. Stir one-third of egg whites into batter.
13. Gently fold in remainder.
14. Pour batter into cake pans. Bake 25 minutes.
15. Insert toothpick in center to make sure cake is done.
16. Let layers cool 10 minutes in pans, then remove to cake racks to finish cooling.
17. Frost with 7-Minute Frosting.

shortening, sugar, eggs, almond extract, cake flour, baking powder, salt, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=507716 (may not work)