1 c Crisco
3 c Sugar
3 c Plain flour
5 lg Eggs
1/2 c Oil
1/4 ts Salt
1 ts Baking powder
1 c Milk
1 c Flaked coconut
1 ts Vanilla
Cream Crisco and sugar; add eggs one at a time, beating well after each
addition. Sift dry ingredients. Add to creamed mixture with milk, oil and
flavoring. Mix well. Fold in coconut. Bake in a tube pan at 325 degrees for
1-1/2 hours.
HELENA DAILY WORLD, 01/27/1987,
“PHILLIPS COUNTY COOKS–BETTY
THOMPSON ENJOYS COOKING SWEETS”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
12 Servings
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