Four Layer Coconut Cake
Ingredients
| 3 cups all purpose flour | ||
| 1 tsp baking powder | ||
| 1 tsp kosher salt | ||
| 2 and 2/3 cups of sugar | ||
| 1 cup vegetable shortening | ||
| 1/2 cup butter, softened | ||
| 1 cup milk | ||
| 2 tsp coconut extract | ||
| 1 tsp vanilla extract | ||
| 5 large eggs | ||
| 1 6 oz Package of flaked coconut (thawed) | ||
| Coconut filling (recipe to follow) | ||
| 2 cups whipping cream | ||
| 1/4 cup powdered sugar | ||
| Garnish: toasted coconut shavings | ||
| 2 cups sugar | ||
| 1/4 cup flour | ||
| 2 cups milk | ||
| 4 eggs, beaten | ||
| 2 (6oz) packages of flaked coconut | ||
| 2 tsp vanilla extract |
Once the ingredients are assembled you can make this delicious, creamy coconut cake in about a hour.
- 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 in batter into 4 greased and floured 9 inch round cake pans.
- Bake at 400 degrees for 20 minutes. Cool in pans for 10 minutes, then remove from pans and continue to cool on racks.
- For the filling, cook first four ingredients in a large sauce pan over medium low heat.
- Spread coconut filling between layers.
- Beat whipping cream at high speed until foamy.
- Gradually add the powdered sugar, beating until soft peaks form.
- Spread on top and sides of cake.
- Garnish with toasted coconut.
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