Cream Cake with Coconut

by A Heyns

Cream Cake With Coconut

Cream Cake With Coconut

2 cups of flour

1 1/2 Cup sugar
3 1/2 teaspoons baking powder
1 teaspoons salt
1/4 Cup margarine, softened
1/4 Cup shortening
1 cup milk
1 1/2 teaspoons vanilla extract
3 eggs
2 Cups sugar
2 (8oz) cartons sour cream
1 (14oz) pkg. Flaked coconut
1 (9oz) carton whipped topping

Put all of the ingredients into a large mixing bowl. Beat it on the low speed of a mixer, scraping the sides of the 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, floured and greased baking pans.

When completely cooled off, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending it well. Then 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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