3/4 Cup butter
1 3/4 Cup sugar less 1 Tablespoon
2 3/4 Cups flour
1/4 Teaspoon salt
2 1/2 Teaspoons baking powder
1 Cup water plus 2 Tablespoons
1 Teaspoon lemon extract
1 Cup shredded coconut
2 Tablespoons milk
4 Egg whites (beat until stiff)
Cream butter and sugar until light. Sift flour once and measure. Sift flour baking powder and salt together 3 times. Add dry ingredients alternately with water to creamed shortening and sugar mixture. Add flavoring and coconut which have been soaked in the milk. Fold in stiffly beaten egg whites.
Bake in square cake pan or round cake pans in 350 degree oven 35 minutes. Frost with Lemon frosting.
This is a moist cake with a fabulous cream cheese frosting. We use the jars of carrot baby food instead of grated carrots because they are so easy and the cake is just as good, if not better! This is my son's all time favorite cake, and the most requested cake for a birthdays around our house... When Taylor was a toddler, he called it "chocolate mustards cake". Don't ask me how it got that name!
This is a recipe from Carolea, my mother's cousin! If you like pumpkin, you will enjoy this cake! It is a good option for Thanksgiving or Christmas!