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Sunday, May 24, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Maurice Dodson
  • for the cake:
  • 6 eggs
  • 3 cups sugar
  • 3 sticks butter
  • 1â�„3 cup oil
  • 1 TBS lemon flavoring
  • 2 TBS vanilla extract
  • 3 TBS coconut flavoring
  • 3 cups self-rising flour
  • for the icing:
  • 1 lb. confectioner’s sugar
  • 1 stick butter
  • 1â�„3 cup shortening
  • 1 TBS vanilla extract
  • 2 TBS lemon flavoring
  • 3 TBS coconut flavoring
  • Milk, as needed
  • Sweetened, shredded coconut
for the cake:
Preheat oven to 325 degrees.
Cream eggs, sugar and butter together in a large bowl. Add the oil and flavorings and mix, then gradually add flour; mix well. Grease and flour two 10-inch cake pans. Pour the batter into the pans and bake until the cake is brown and springs back when touched, about 30 minutes.

for the icing:
Mix together all icing ingredients except shredded coconut, adding milk as necessary to make a spreadable consistency. After cake layers have cooled, ice the top of one and place the second cake on top. Then ice the top and sides of cakes. Sprinkle shredded coconut on the top and sides.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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Rives S. Brown Realtors - Click for Website
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New College Institute - Click for Website
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