Kansas City Coconut Cream Cake
Source of Recipe
Internet
List of Ingredients
1 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1 teaspoon vanila
1/2 teaspoon butter flavoring
1/2 cup water
Coconut Frosting
3 cups flaked coconut
Recipe
Beat butter at med. speed with elec. mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition.
Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed ater each addition until blended. Sirt in flavorings. Pour batter in three greased and floured 9-inch round cakepans.
Bake at 350 for 25-28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes; remove from pans, and cool completely on wire racks.
Combine water and 1 tablespoon sugar in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes. Spoon sugar mixture over cake layers.
Stack layers, spreading about 1 cup Coconut Frosting between layers. and sprinkling 1/2 cup coconut on frosting between layers. Spread remaining Coconut Frosting on top and sides of cake, and sprinkle with remaining coconut.
Store in refrigerator.
Coconut Frosting
2 cups whipping cream
1/2 cup sifted powdered sugar
1 teaspoon vanilla
1 teaspoon coconut extract
2 drops of butter flavoring.
Combine all ingredients in a medium bowl; beat at medium speed with an electric mixer until soft peaks form. Yield: 4 cups
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