Fresh Coconut Cake - cooking recipe

Ingredients

3/4 c. shortening
1 1/2 c. sugar
3 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 (recipe follows)
Snow Peak Frosting (recipe follows)
2 c. grated, fresh coconut

Preparation

Cream the shortening and gradually add sugar; beat until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Stir in vanilla.
Pour batter into 2 greased and floured 9-inch round cake pans.
Bake at 375\u00b0 for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Cool in pans 10 minutes.
Remove from pans and cool completely.
Split cake layers in half horizontally to make 4 layers.
Spread Custard Filling between layers and spread top and sides with Snow Peak Frosting.
Sprinkle with coconut.
Yields one 4-layer cake.