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Maraschino Coconut Cake


1/2 cup shortening
1 1/2 cups sugar
3 cups sifted cake flour
3 teaspoons Rumford Baking Powder
1/4 teaspoon salt
1 cup maraschino cherry juice and water, mixed
1/2 cup coconut
1/2 cup chopped nuts
18 maraschino cherries cut fine
4 egg whites


1. Cream shortening, add 1 cup sugar gradually, creaming until light and fluffy.

2. Sift 2 1/2 cups flour, Rumford Baking Powder and salt together and add to first mixture alternately with cherry juice.

3. Mix coconut, nuts and cherries with remaining 1/2 cup flour and fold in.

4. Add 1/2 cup sugar to stiffly beaten egg whites and fold into cake batter.

5. Pour into greased loaf pan (9" x 9" x 2) and bake in a moderate oven (350° F) one hour or use two 8-inch layer pans and bake at 375° F for 25 minutes.

6. When cool, frost with Fluffy Frosting, and border with coconut.