Ingredients
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3/4 c. shortening
1 1/2 c. sugar
3 large eggs
2 1/4 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 tsp. vanilla extract
Custard Filling
Snow Peak Frosting
2 c. freshly grated coconut
Preparation
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Beat shortening at medium speed of an electric mixer until creamy; gradually add sugar, beating well.
Add eggs, one at a time, beating after each addition.
Combine flour, baking powder and salt; add to shortening mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition. Stir in vanilla.
Pour batter into 2 greased and floured 9-inch round cake pans.
Bake at 375\u00b0 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 wire racks.
Split cake layers in half horizontally to make 4 layers.
Spread Custard Filling between layers.
Spread Snow Peak Frosting on top and sides of cake.
Sprinkle top and sides of cake with coconut. Yield:
One 4-layer cake.
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