Sour Cream Coconut Cake

• 1 cup shortening
• 2 cups sugar
• 5 large eggs
• 1 cup all-purpose flour
• 1 cup self-rising flour
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 cups sugar
• 1 (12 ounce) package frozen coconut, thawed
• 1 (8 ounce) carton sour cream
• 1 teaspoon lemon extract

1. Grease three 8" round cake pans; line bottoms of pans with wax paper. Grease and flour wax paper; set aside.
2. Beat shortening at medium speed of an electric mixer until soft and creamy; gradually add sugar; beating well. Add eggs, one at a time, beating after each addition.
3. Combine flours; add to shortening mixture alternately with milk, beginning and ending with the flour mixture. Mix at low speed after each addition until blended. Stir in vanilla.
4. Pour batter into prepared pans. Bake at 350 degrees for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; peel off wax paper.
5. Immediately spread 1 cup frosting between each layer; spread remaining frosting on the top and sides of cake. Let cool completely.
6. Frosting: Combine 2 cups sugar, frozen coconumt, sour cream and lemon extract in a medium bowl, stirring until blended.

shortening, sugar, eggs, flour, flour, milk, vanilla, sugar, frozen coconut, sour cream, lemon

Taken from www.food.com/recipe/sour-cream-coconut-cake-343159 (may not work)