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Preheat oven to 350F
Thoroughly grease a 9" square cake pan.
1/2 cup frozen orange concentrate
1 cup granulated sugar
1 1/2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup shortening
2 eggs
1 tsp. vanilla
3/4 cup milk
1/2 cup flaked coconut
In a saucepan combine orange concentrate and sugar.
Cook and stir until mixture comes to a boil and boil 1 minute.
Pour into prepared pan and allow to cool.
Sift together flour, salt and baking soda.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Beat in eggs and vanilla.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Carefully spoon batter over top of orange syrup in pan.
Bake for 40 to 45 minutes or until cake springs back when lightly touched.
Invert on serving plate and cool 10 minutes, then remove pan.
Sprinkle with coconut.
Thoroughly grease a 9" square cake pan.
1/2 cup frozen orange concentrate
1 cup granulated sugar
1 1/2 cups pre-sifted Monarch soft wheat flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup shortening
2 eggs
1 tsp. vanilla
3/4 cup milk
1/2 cup flaked coconut
In a saucepan combine orange concentrate and sugar.
Cook and stir until mixture comes to a boil and boil 1 minute.
Pour into prepared pan and allow to cool.
Sift together flour, salt and baking soda.
Cream shortening.
Blend in, beating until light and fluffy, sugar.
Beat in eggs and vanilla.
Stir dry ingredients into creamed mixture alternately with milk.
Make 3 dry and 2 liquid additions, combining lightly after each.
Carefully spoon batter over top of orange syrup in pan.
Bake for 40 to 45 minutes or until cake springs back when lightly touched.
Invert on serving plate and cool 10 minutes, then remove pan.
Sprinkle with coconut.
