Four Layer Coconut Cake

Name: Four Layer Coconut Cake
Ingredients: 3 c. all-purpose flour; 1 tsp. baking powder; 1/2 tsp. salt; 2 2/3 c. sugar; 1 c. shortening; 1/2 c. butter, softened; 1 c. milk; 2 tsp. coconut extract; 1 tsp. vanilla extract; 5 large eggs; 1 (6 oz.) pkg. frozen coconut, thawed; Coconut Filling; toasted coconut shavings (garnish); 2 c. whipping cream; 1/4 c. powdered sugar

15 ingredients

1 steps

Ingredients

3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 2/3 c. sugar
1 c. shortening
1/2 c. butter, softened
1 c. milk
2 tsp. coconut extract
1 tsp. vanilla extract
5 large eggs
1 (6 oz.) pkg. frozen coconut, thawed
Coconut Filling
toasted coconut shavings (garnish)
2 c. whipping cream
1/4 c. powdered sugar

Directions

1

Beat first 7 ingredients at medium speed with an electric mixer until well blended. Add extracts, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in coconut. Pour batter into 4 greased and floured 9-inch round cake pans. Bake at 400° 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. Spread Coconut Filling between layers.