State Fair Winning Coconut Cake Food

STATE FAIR WINNING COCONUT CAKE

Steps:

• Grease and flour two round cake pans or one large pan for a single layer cake.
• Sift together flour, baking powder, baking soda and salt.
• Cream shortening. Beat in 1 and 2/3 cups sugar. Blend in vanilla and coconut extracts. Beat in egg whites.
• Blend in flour alternately with buttermilk, beginning and ending with flour mixture. Using a mixer, beat on low for 2 minutes. Pour into pans. Bake at 350 degrees for 25 to 30 minutes or until a toothpick tests clean.
• Cool 10 to 15 minutes in pans, then finish cooling on racks. Cool completely before frosting.
• For frosting: Put Wondra in saucepan. Slowly blend in milk. Cook over medium heat, stirring, until thick. Cool.
• In deep bowl, beat butter, shortening and salt. Beat in confectioner's sugar and vanilla. Beat in cooled white sauce until fluffy.
• Frost cake. Sprinkle with all of the coconut.
• Store in refrigerator.
• Cooking time does not include the time for the cake and frosting to cool.

STATE FAIR POUND CAKE

Steps:

• Preheat oven to 325°F
• Have all ingredients at room temperature.
• In a mixing bowl, cream butter, shortening and sugar until light and fluffy.
• Add eggs, one at a time, and beat well.
• Add coconut and butternut flavoring.
• Sift together flour and baking powder in a bowl.
• Alternately add flour mixture and milk into creamed mixture; mix until combined.
• Pour batter into a greased and floured tube pan.
• Bake 1 3/4 hours or until the cake tests done.