GWJamaica Cook Book

Ingredients

1/2 cup shortening
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup buttermilk
1 cup flaked coconut
1 cup sugar
1/2 teaspoon nutmeg
1/4 cup half and half

Preparation

In a large mixing bowl, cream shortening and brown sugar together until light and fluffy. Beat in eggs and vanilla. Combine flour, salt, 1 teaspoon cinnamon, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients; beat well after each addition. Spoon coconut cake batter into a greased and floured 13×9x2-inch baking pan. Combine coconut, 1 cup sugar, 1 teaspoon cinnamon, nutmeg, and half-and-half and then spoon over cake batter. Bake cake at 350° for 35 minutes, or until Jamaican coconut cake is done.