Coconut-Filled Layer Cake
Yield
1 CakePrep
15 minCook
35 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 2 | cups |
sugar
|
|
| 5 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
milk
|
|
| 2 | teaspoons |
vanilla extract
|
|
| Coconut filling | |||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 473 | ml |
sugar
|
|
| 5 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
milk
|
|
| 1E+1 | ml |
vanilla extract
|
|
| Coconut filling | |||
Directions
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix after each addition.
Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cakepans.
Bake at 350℉ (180℃) for 30 to 35 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks.
Split cake layers in half horizontally. Place half of one cake layer, cut side up, on a cake plate; spread one-third Coconut Filling on layer.
Repeat procedure with second and third layers.
Place remaining layer, cut side down, on top of cake.
