Coconut Cake

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN : 1. SIFT TOGETHER FLOUR, SUGAR, SALT, BAKING POWDER, AND MILK INTO MIXER BOWL. 2. ADD SHORTENING AND WATER TO DRY INGREDIENTS; BEAT AT LOW SPEED 1 MINUTE UNTIL BLENDED. SCRAPE DOWN BOWL, CONTINUE BEATING 2 MINUTES. 3. COMBINE EGGS, WATER, AND VANILLA. ADD SLOWLY TO MIXTURE WHILE BEATING AT LOW SPEED. SCRAPE DOWN BOWL. BEAT AT MEDIUM SPEED 3 MINUTES. 4. POUR 1 GAL (ABOUT 7 LB 7 OZ) BATTER INTO EACH GREASED AND FLOURED PAN. 5. BAKE 25 TO 30 MINUTES OR UNTIL DONE. COMBINE MELTED BUTTER OR MARGARINE, BROWN SUGAR, NONFAT DRY MILK, PREPARED, SWEETENED COCONUT, FLAKES, AND WATER. AS SOON AS CAKES ARE REMOVED FROM OVEN; SPREAD COCONUT MIXTURE OVER EACH CAKE. INCREASE OVEN TEMPERATURE TO 400 F.; RETURN CAKES TO OVEN ABOUT 7 MINUTES OR UNTIL COCONUT PEAKS ARE LIGHTLY BROWNED. 6. COOL; CUT 6 BY 9. : NOTE: 1. DEHYDRATED EGG MIX MAY BE USED FOR WHOLE EGGS. IN STEP 1, SIFT 11 OZ (2 3/4 CUPS) CANNED DEHYDRATED EGG MIX WITH DRY INGREDIENTS. SEE RECIPE NO. A-8. IN STEP 3, INCREASE WATER TO 2 LB 8 OZ (4 1/4 QT). NOTE: 2. OTHER PAN SIZES MAY BE USED. SEE RECIPE NO. G-G-4. Recipe Number: G03204 SERVING SIZE: 1 PIECE From the <Army Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.