Fresh Coconut Cake - cooking recipe

Ingredients
    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
    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.

Leave a comment