Four Layer Coconut Cake
- 3 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 2 2/3 c. sugar
- 1 c. shortening
- 1/2 c. butter, softened
- 1 c. milk
- 2 tsp. coconut extract
- 1 tsp. vanilla extract
- 5 large eggs
- 1 (6 oz.) pkg. frozen coconut, thawed
- Coconut Filling
- toasted coconut shavings (garnish)
- 2 c. whipping cream
- 1/4 c. powdered sugar
- Beat first 7 ingredients at medium speed with an electric mixer until well blended. Add extracts, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in coconut. Pour batter into 4 greased and floured 9-inch round cake pans. Bake at 400u0b0 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Cool on racks. Spread Coconut Filling between layers.
allpurpose, baking powder, salt, sugar, shortening, butter, milk, coconut extract, vanilla extract, eggs, frozen coconut, coconut filling, coconut shavings, whipping cream, powdered sugar
Taken from www.cookbooks.com/Recipe-Details.aspx?id=46722 (may not work)