Creamy coconut cake

Yield: 10 servings

Measure Ingredient
2½ cup All purpose flour
½ teaspoon Salt
2 cups Granulated sugar
1 cup Milk
8 ounces Whipped cream, stiff
¼ cup Confectioners sugar
½ cup Chopped walnuts
2 packs 3 oz ea cream cheese, soft
2 tablespoons Butter, softened
2 teaspoons Vanilla
2½ teaspoon Baking powder
1 cup Butter, softened
4 \N Eggs
1 teaspoon Vanilla
½ cup Coconut
1 teaspoon Vanilla
4 cups Confectioners sugar
1 cup Chopped walnuts
1 pack 8 oz coconut




1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9") inch round pans. Mix flour with baking powder and ½ ts salt. In a large bowl, mixed at high speed beat the butter and 2 cups of sugar until light. Add 4 eggs, one at a time, and beat after each time you add one.

2. Continue beating, occasionally scraping bowl with rubber scraper, until fluffy - about 2 minutes. At low speed, beat in flour mixture, in fourths alternating with milk (in thirds) beginning and ending with the flour mix. Add vanilla. Beat until just smooth, about 1 min.

3. Pour into prepared pans, and bake for 25-30 min., or until sur- face springs back when lightly touched. Cool pans on wire racks 10 minutes. Remove from pans and cool thoroughly.

4. Prepare the filling: simply whip the cream, adding the sugar and vanilla, and keep cool until the cake has cooled completely.

5. Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla. You might need to add a little milk to make it to the consistency you like.

6. When everything is cool and ready, place a layer on the plate you will serve it from, top side down. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts.

Repeat with the second layer, and then place the top layer on. Frost the sides and the top. Cover the entire cake with coconut and if you wish, add chopped walnuts.Refrigerate to set the frosting.

NOTE: I had to use skewers to hold the cake in place while I was frosting it, and it might be a good idea to use these to prevent the cake from sliding.

Source: McCalls Cooking School Typed for you by: Linda Fields, Cyberealm BBS, Watertown, NY 1993 315-786-1120

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