4 eggs
1 cup white sugar
1/2 cup butter
1 cup light cream
1 3/4 cups white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup confectioners' sugar for pastry
1/2 cup flaked coconut
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine eggs, 1 cup of sugar and butter. Beat in light cream, shortening and 1 cup of sugar. Stir in vanilla extract.
Divide dough in half, and spread about 1/3 of mixture onto each of four prepared 9-inch pie plates. Sprinkle 1 cup of reserved coconut on top of each pie. Fit edges of dough around pie plate, using toothpicks to hold together pie plate and toothpicks to form locknut.
Bake in preheated oven for 40 minutes, or until golden in center. Cool before serving.
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