Coconut Cake

Name: Coconut Cake
Ingredients: 1 cup butter, softened; 2 cups sugar; 4 large eggs; 3 14 cups all-purpose flour; 1 tablespoon baking powder; 1 14 cups milk; 1 teaspoon vanilla extract; 2 cups sifted powdered sugar; 1 (16 ounce) carton sour cream; 1 (8 ounce) container frozen whipped topping, thawed; 2 (6 ounce) packages frozen coconut, thawed

11 ingredients

13 steps

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs
3 14 cups all-purpose flour
1 tablespoon baking powder
1 14 cups milk
1 teaspoon vanilla extract
2 cups sifted powdered sugar
1 (16 ounce) carton sour cream
1 (8 ounce) container frozen whipped topping, thawed
2 (6 ounce) packages frozen coconut, thawed

Directions

1

Beat butter at medium speed with mixer until fluffy, Gradually add sugar, beat well.
2

Add eggs, 1 at a time, beating mixture after each addition.
3

Combine flour and baking powder, add to butter mixture, alternately with milk, begin and end with flour mixture.
4

Mix just until blended after each addition.
5

Stir in vanilla.
6

Pour batter into 3 greased and floured 9-inch round cake pans.
7

Bake at 350F for 18 minutes or until a wooden pick inserted in center comes out clean.
8

Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
9

Split each layer in half horizontally.
10

Spread Sour Cream Coconut Filling between layers and on top of cake.
11

cover and chill at least 3 hours before serving.
12

Sour Cream Coconut Frosting:.
13

Combine first 3 ingredients, stir in coconut.