Recipe Archives->Cakes->Coconut Cream 02

Coconut Cream Cake

2 cups flour
1 1/2 cup sugar
3 1/2 tsp. baking powder
1 tsp salt
1/4 cup margarine, softened
1/4 cup shortening
1 c milk
1 1/2 tsp. vanilla extract
3 eggs
                                                                               
2 cups sugar
2 (8oz) cartons sour cream
14 oz pkg. flaked coconut
9 oz carton whipped topping
                                                                               
Put all ingredients into large mixing bowl. Beat on low speed of
mixer, scraping sides of bowl constantly, till well combined. Beat
on high speed, for approximately 3 minutes. Bake at 350 degrees,
in 2 8inch, greased and floured layer pans.   When completely cool,
split layers, making 4 layers. Combine sugar, sour cream and coconut,
blending well. Chill. Reserve 1 cup of the sour cream mixture.
Spread the remainder between layers of cake. Combine the reserved
1-cup with the whipped topping. Blend until smooth. Spread on top
and sides of cake. Seal cake in airtight container and refrigerate
3 days before serving.

Printable version: coconut-cream02.txt.