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    Coconut Cream Cake


    Source of Recipe


    Pastry Wiz

    List of Ingredients




    2 Cups flour
    1 1/2 Cup sugar
    3 1/2 tsp. baking powder
    1 tsp. salt
    1/4 Cup margarine, softened
    1/4 Cup shortening
    1 c milk
    1 1/2 tsp. vanilla extract
    3 eggs

    Topping:
    2 Cups sugar
    2 (8oz) cartons sour cream
    1 (14oz) pkg. Flaked coconut
    1 (9oz) carton whipped topping

    Recipe



    Put all ingredients into large mixing bowl. Beat on low speed of mixer, scraping sides of bowl constantly, till well combined. Beat on high speed, for approximately 3 minutes. Bake at 350 degrees, in 2 8inch,greased and floured layer pans.

    When completely cool, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending well. Chill. Reserve 1 cup of the sour cream mixture. Spread the remainder between layers of cake. Combine the reserved 1-cup with the whipped topping. Blend until smooth. Spread on
    top and sides of cake. Seal cake in airtight container and refrigerate 3 days before serving.
 

 

 

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