Servings: 100 Portions (2 pans)
Portions: 1 Piece Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 375 degrees F. Oven
4-1/2 quart (4 lb) flour, wheat, cake, sifted
2-1/4 quart (4 lb) sugar, granulated
2-1/4 tablespoon (1-1/2 oz) salt
5-1/2 tablespoon (2-1/2 oz) baking powder
1 1/3 cups (6 oz) milk, nonfat, dry
4 1/4 cups (1 lb 14 oz) shortening
4 2/3 cups (2 lb 5 oz) water
1 quart (20 eggs) eggs, whole
1-1/2 cups (12 oz) water
4 tablespoon (2 oz) vanilla
COCONUT MIXTURE
3/4 lb butter or margarine, melted
3/4 quart (1 lb 4 oz) brown sugar
6 tablespoon (1-3/4 oz) nonfat dry milk
2-1/4 quart (1 lb 8 oz) coconut, finely cut, shredded
7/8 cup water
Sift together flour, sugar, salt, baking powder, and milk into mixer bowl. Add
shortening and 4 2/3 cups water to flour-sugar mixture. Using beater, beat 1 minute at
low speed until blended; continue beating for 2 minutes at medium speed. Scrape down
bowl. Combine eggs, 1-1/2 cups water, and vanilla. Add slowly to creamed mixture while
beating at low speed. Scrape down bowl. Beat minutes at medium speed. Pour 4 quart (7 lb 6
oz) batter into each greased and floured pan. Bake 30 to 35 minutes. Blend coconut
ingredients together. As soon as cake is bake, spread coconut mixture over top of cake.
Brown quickly in hot oven. Cut each pan 6 by 9.