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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 |
Directions:
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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