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STRAWBERRY LAYERED COCONUT CREAM CAKE




List of Ingredients



• 8 OUNCE SOFTENED CREAM CHEESE
  
• 1 TEASPOON VANILLA EXTRACT
  
• 1 CUP POWDERED SUGAR
  
• 1 CUP WHIPPING CREAM
  
• 2 BAKED 8" ROUND YELLOW CAKE LAYERS
  
• 1 1/2 CUPS SLICED STRAWBERRIES, DIVIDED
  
• 1 CUP SHREDDED, TOASTED COCONUT, DIVIDED
  






Instructions



1. IN A MIXER BOWL, BEAT CREAM CHEESE AND VANILLA ON MEDIUM SPEED UNTIL CREAMY. ADD POWDERED SUGAR AND BEAT UNTIL INCORPORATED. ON LOW SPEED GRADUALLY ADD THE CREAM, BEATING UNTIL SMOOTH.
   
2. INCREASE SPEED TO MEDIUM, BEAT UNTIL MIXTURE IS THICKENED AND FLUFFY. ( MIXTURE SHOULB BE THE CONSISTENCY OF FROSTING).
   
3. PLACE 1 CAKE LAYER ON A CAKE PLATE OR A ROUND SERVING PLATTER. SPOON 1 CUP FILLING OVER CAKE, SPREADING TO WITHIN 1/2" OF EDGE.
   
4. ARRANGE 1 CUP STRAWBERRIES ON TOP, OVERLAPPING IF NECESSARY. SPOON AN ADDITIONAL 3/4 CUP FILLING OVER STRAWBERRIES, BEING CAREFUL AS NOT TO MOVE THE STRAWBERRIES AROUND.
   
5. SPRINKLE EVENLY WITH 1/2 CUP OF TOASTED COCONUT, TOP WITH SECOND CAKE LAYER.
   
6. SPOON REMAINING FILLING OVER TOP OF SECOND LAYER SPREADING SLIGHTLY TO SMOOTH. SPRINKLE WITH REMAINING COCONUT AND GARNISH WITH REMAINING STRAWBERRIES. REFRIGERATE AT LEAST 1 HOUR TO FIRM UP BEFORE CUTTING.
   
7. 12 SERVINGS
   SOURCE: A RECIPE 4 ALL
   MARY