FLUFFY COCONUT CAKE

2 1/4 cups sifted cake flour
1 1/2 cups granulated sugar
3 teaspoons double-acting baking powder
1 teaspoon salt
1 cup milk
2 eggs
1/2 cup shortening
1 1/2 teaspoons vanilla
Line two 9-inch layer pans with wax paper or grease and flour. Preheat oven to 350°.
Sift together flour, sugar, baking powder and salt. Add shortening, 1/2 cup milk and vanilla.
Beat 2 minutes on medium speed. Add remaining milk and unbeaten eggs. Beat 2 minutes longer.
Pour into prepared pans. Bake at 350° for 25 to 30 minutes. Cool 10 minutes. Remove from pan and cool on wire rack.
This was an old family recipe of unknown origin. Since this is called Fluffy Coconut Cake, but it doesn’t have any coconut in it, we assume this was the cake used with coconut icing.
Hawthorne Family Cookbook.