Ingredients
2 c. sugar
1 c. shortening
1 tsp. "Adams Best" vanilla
1 tsp. Adams butter flavoring
1 tsp. salt
6 eggs
2 c. flour, sifted
1 can coconut (Angel Flake)
Method
Sources
📖
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Preheat oven to 325°. Cream shortening and sugar. Add "Adams Best" vanilla and Adams butter flavoring. Add eggs, one at a time. Mix well. (Use high speed with electric mixer.) Sift flour and salt together, then add slowly. Fold in coconut. Pour into a 10-inch stem pan that has been well-greased and dusted with flour. Bake at 325° for about 1 hour and 20 minutes, or until toothpick inserted into center comes out clean. Make Coconut Sauce about 5 or 10 minutes before cake is done.