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 

Topping:
2 Cups sugar 
2 (8oz) cartons sour cream 
1 (14oz) pkg. Flaked coconut 
1 (9oz) 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 for 20 minutes or until a toothpick comes out clean., in two 8-inch, greased and floured baking 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.

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