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Four-Layer Coconut Cake

Source of Recipe


Southern Living, May 2000






List of Ingredients



• 3 cups all-purpose flour
  
• 1 tsp baking powder
  
• 1/2 tsp salt
  
• 2-1/2 cups sugar
  
• 1 cup shortening
  
• 1/2 cup butter or margarine, softened
  
• 1 cup milk
  
• 2 tsp coconut extract
  
• 1 tsp vanilla extract
  
• 5 large eggs
  
• 1 (6-ounce) package frozen flaked coconut, thawed
  
• Coconut Filling (recipe follows)
  
• .
  
• 2 cups whipping cream
  
• 1/4 cup powdered sugar
  
• Garnish: toasted coconut shavings
  






Instructions



1. Beat first 7 ingredients at medium speed with an electric mixer until well blended. Add extracts, beating well. Add eggs, one at a time, beating until blended after each addition. Stir in coconut. Pour batter into 4 greased and floured 9-inch round cake pans.
   
   
2. Bake at 400° F 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.
   
   
3. Spread Coconut Filling between layers. Beat whipping cream at high speed until foamy. Gradually add powdered sugar, beating until soft peaks form. Spread on top and sides of cake. Garnish, if desired.
   
   Makes one (4-layer) cake.
   
   .........
   
   COCONUT FILLING
   
   • 2 cups sugar
   • 1/2 cup all-purpose flour
   • 2 cups milk
   • 4 large eggs, lightly beaten
   • 2 (6-ounce) packages frozen flaked coconut, thawed
   • 2 tsp vanilla extract
   
   Cook first 4 ingredients in a large saucepan over medium-low heat, whisking constantly, 12 to 15 minutes -- or until thickened and bubbly. Remove from heat, and stir in coconut and vanilla. Cool completely.