Home & Coconut Cake
Coconut Cake

Coconut Cake

Coconut Cake


1 Cup butter, softened

2 Cups sugar

4 large eggs

3 1/4 cups all purpose flour

1 Tablespoon baking powder

1 1/4 cups milk

1 Teaspoon vanilla

Sour cream coconut filling


Beat butter on medium speed of mixer until fluffy, and gradually add sugar ,beating well.  Add eggs, one at a time beating mixture after each addition.  Combine flour and baking powder: add to creamed mixture alternately with milk, beginning and ending with flour mixture.  Mix just until blended after each addition.  Stir in vanilla. Pour batter into 3 greased and floured 9 round cake pans.  Bake at 350F. for 18 minutes, or until a wooden pick comes out clean.  Cool in pans on wire rack for 10 min.  Remove from pans and let cool completely on wire rack.  Split each layer in half horizontally.  Spread filling between layers and on top of cake. Cover and chill at least 3 hours.  Before serving. Yield one 3 layer cake.


Sour Cream Filling

2 Cups sifted powdered sugar

1 (16 Oz. ) carton sour cream

1 8 Oz. container whipped topping, thawed

2 6 Oz. pkgs. frozen coconut

Combine first 3 ingredients: stir in coconut. Yield: about 5 1/2 cups.




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