Fresh Coconut Cake

• 3/4 c. shortening
• 1 1/2 c. sugar
• 3 eggs
• 2 1/4 c. sifted cake flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 c. milk
• 1 tsp. vanilla extract
• Coconut Filling
• Snow Peak Frosting
• 2 c. grated fresh coconut or thawed frozen coconut

1. Cream the shortening and gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, beating well after each addition.
2. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
3. Pour batter into 2 greased and floured 9-inch round cake pans.
4. Bake at 375u0b0 for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely.

shortening, sugar, eggs, cake flour, baking powder, salt, milk, vanilla extract, coconut filling, frosting, fresh coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1034830 (may not work)