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Lucky Shamrock Cake

by Kristin

Excellent idea for a party!                                                    Print this recipe.
Ingredients:

2 2/3 cups Baker's Angel Flake coconut

Green food coloring

3 baked 9-inch round cake layers, cooled

1 2/3 cups vanilla butter cream frosting (Bottom of page)

Green decorating icing

Directions:

Tint coconut with green food coloring.

Leave 1 cake layer whole; cut 1-inch slice from remaining 2 cakes so that cake fits along curve of whole cake.

Prepare vanilla butter cream frosting. Using small amount of frosting to hold pieces together, arrange whole cake at top of serving tray. Place other 2 cakes along lower edges of whole cake, fitting cut ends along curve. Place 2 small

slices between 2 layers as stem.

Frost cake with remaining frosting. Sprinkle with coconut. Using decorating icing, outline the cake.

Makes 12 to 16 servings

***Vanilla Buttercream Frosting***

  1 (16-oz) package powdered sugar (about 4 cups)

1/2 cup (1 stick) margarine or butter, softened

3 Tbsp. milk

2 tsp. vanilla

Beat sugar, margarine, milk and vanilla with electric mixer on low speed until smooth. If frosting becomes too thick, beat in additional milk by teaspoonfuls, until of spreadable consistency.

Makes about 2 1/2 cups frosting

 

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