Fresh Coconut Cake

• 3/4 c. shortening
• 1 1/2 c. sugar
• 3 large 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
• Custard Filling
• Snow Peak Frosting
• 2 c. freshly grated coconut

1. Beat shortening at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
2. Add eggs, one at a time, beating after each addition.
3. Combine flour, baking powder and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture.
4. Mix after each addition. Stir in vanilla.
5. Pour batter into 2 greased and floured 9-inch round cake pans.
6. Bake at 375u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pans on wire racks 10 minutes; remove from pans.
8. Cool on wire racks.
9. Split cake layers in half horizontally to make 4 layers.
10. Spread Custard Filling between layers.
11. Spread Snow Peak Frosting on top and sides of cake.
12. Sprinkle top and sides of cake with coconut. Yield:
13. One 4-layer cake.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=919101 (may not work)