Coconut Cream Cake

Yield: one 4-layer cake
Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 3/4 cup shortening
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 1/4 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • Custard Cream Frosting
  • 1 cup flaked coconut

Preparation

  1. Cream shortening; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
  2. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
  3. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 375° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and cool completely on wire racks.
  4. Split cake layers in half horizontally to make 4 layers. Spread Custard Cream Frosting between layers and on top and sides of cake; sprinkle with coconut.
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