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Four Layer Coconut Cake

Source of Recipe

Southern Living Magazine


Recipe Introduction

Well there are coconut cakes and then there is the King of coconut cakes and this recipe will make you feel like a Winner, especially when your friends sink their pearly white teeth into the creamy frosting. I made this cake one summer and passed out slices to my walking partners, (well we had to walk extra after eating the cake) but it was worth every bite. Cook this up for your loved ones and see their response!

List of Ingredients

3 cups of all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2-2/3 cups sugar
1 cup shortening
1/2 cup butter or margarine, softened
1 cup milk
2 teaspoons coconut extract
1 teaspoon vanilla extract
5 large eggs
1 (6 ounces) package frozen flaked coconut, thawed

FILLING:
2 cups of sugar
1/4 cup all-purpose flour
2 cups milk
4 large eggs lightly beaten
2 (6 ounces) packages frozen flaked coconut thawed
2 teaspoons vanilla extract
Cook first 4 ingredients in a large saucepan over medium low heat, whisk constantly, 12 to 15 minutes or until thickened. Remove from heat and add in coconut and vanilla extract. Cool completely so it will be ready for assembling cake later.
FROSTING:
2 cups whipping cream
1/4 cup powdered sugar
Garnish: toasted coconut shavings

For cake; beat first 7 ingredients at medium speed with an electric mixer until well blended. Add the extracts, beating well. Add eggs one at a time, beating until blended. Stir in coconut. Pour batter into 4 greased and floured 9 inch round cake pans. Bake at 350 for 20 minutes or until cake tests done. cool in pans on wire racks for 10 minutes and then remove from pans. cool. Spread coconut filling between layers. Beat whipping cream at high speed until foamy. Gradually add ppowdered sugar, beating until soft peaks form. Spread on top and sides of cake. Garnish if desired.



Recipe