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6 eggs

1 c. shortening

1/2 c Margarine

3 C. Sugar

1/2 tsp. Almond Extract

1/2 Tsp. Coconut Extract

3 C. sifted cake flour

1 C. regular Milk

2 C. Coconut

4 cups Oreo’s broken up.

Separate Eggs, placing whites in a large bowl. Let egg whites warm to room temp.


Chocolate Topping

1 stick melted margarine

3 Tbsp Cocoa Powder

3 heaping cups Powdered Sugar

Splash Milk



mix well together Cocoa and Powdered Sugar

Melt butter and pour into sugar, mix well

add in a tiny amount of milk, mix and add until icing is of consistency enough to drizzle over cake.


Preheat oven to 300. Flour and  Grease ( I use Bakers Joy Spray)  a Large Bundt Pan or 10″ Tube Pan.

With Mixer at high speed beat egg yolks with shortening and margarine till well blended. Gradually add sugar beating till light and fluffy. Add extracts, beat till blended. At low speed beat in flour and milk alternately. Add coconut, mix well then add in oreo’s very carefully.

Beat Egg whites in separate bowl until stiff peaks

and gently FOLD into the cake mixture.

Pour into prepared pan and drop heavily on counter to release any air bubbles before baking

Bake for 2 hours… let cool and turn out. This cake is hard to get out of pan so be careful.

Drizzle Icing over top randomly and sprinkle light amount of coconut . Enjoy.





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