**Read frosting part before cooking cake!**
1 cup Crisco
1-1/2 cups Sugar
1 tsp lemon extract
1 tsp orange extract
1 oz red food coloring
1 cup buttermilk (or milk+1/2 tbsp vinegar, stir and let sit for 5 min)
2 cups flour
1 tsp cinnamon'
1/4 tsp salt
1 tsp Vinegar
1 tsp baking soda
Preheat oven to 350 degrees.
Cream together the crisco, sugar, eggs, extracts, and food coloring.
In separate bowl, sift together the flour, cinnamon and salt.
Alternately add the flour mixture and buttermilk to crisco mixture, mixing well, saving a small portion of buttermilk!
Add the vinegar and baking soda to the buttermilk, stir and add to batter and mix well.
Pour into desired cake pans.
Bake for about 30 minutes, or until toothpick comes out clean.
Cool completely before frosting.
1 cup sugar
1 cup milk
4 Tbsp flour
1/2 cup Crisco
1 stick of butter, room temperature
1 tsp Vanilla
Coconut for garnishing
Mix sugar, milk and flour in small saucepan.
Cook over medium heat until thick as pie filling, stirring constantly.
Set in fridge to cool completely.
Cream together crisco, butter and vanilla.
Add the chilled mixture and whip until as thick as whipped cream.
Spread on cake and sprinkle with coconut.
To make colored coconut, toss coconut in food coloring until desired color.