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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Who doesn't love a good cake! Ingredients:
2 cups flour |
1 1/2 cup sugar |
3 1/2 tsp. baking powder |
1 tsp. salt |
1/4 cup butter, softened |
1/4 cup shortening |
1 c milk |
1 1/2 tsp. vanilla extract |
3 eggs |
topping |
2 cups sugar |
2 (8oz) cartons sour cream |
1 (14oz) pkg. flaked coconut |
1 (9oz) carton whipped topping |
Directions:
1. Put all ingredients into large mixing bowl. Beat on low speed of mixer, scraping sides of 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, greased and floured baking pans.
2. When completely cool, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending well. 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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