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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This cake is worth the aging time. You make it 3 days before you need and believe me...you won't have any left once it's put out. It is extra moist and creamy Ingredients:
2 1/4 cups all-purpose flour |
1 1/2 cups sugar |
3 tea. baking powder |
1 tea. salt |
1/2 cup vegtable shortening |
1 cup milk |
2 eggs |
1 1/2 tea. vanilla extract |
2 - 6 oz packages frozen coconut |
1 cup sour cream |
2 cups sugar |
Directions:
1. 1. Preheat oven to 350*
2. 2. Sift together flour, sugar, baking powder and salt.
3. 3. Combine flour mixture with shortening and milk. Beat approx. 2 minutes at medium speed
4. 4. Add eggs and vanilla. Beat an additional 2 minutes
5. 5. Bake in 2 greased and floured round 9 cake pans 30 minutes.
6. 6. Let stand 5 minutes after removing from over. Turn out on wax paper.
7. 7. Prepare frosting by combining coconut, sour cream and sugar in sauce pan. Boil and stir 10 minutes
8. 8. Split each cake layer in half.
9. 9. Spoon hot icing between each of the 4 layers. Frost top and sides.
10. 10. Refrigerate 3 days before serving
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