Recipe

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• 3 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2 2/3 cups sugar
• 1 cup shortening
• 1/2 cup butter
• 1 cup milk
• 2 tsp coconut extract
• 1 tsp vanilla extract
• 5 large eggs
• 1 (6 oz) package frozen flaked coconut, thawed
• 2 cups sugar
• 1/4 cup all-purpose flour
• 2 cups milk
• 4 large eggs, lightly beaten
• 2 (6 oz) packages frozen flaked coconut, thawed
• 2 tsp pure vanilla extract
• 2 cups whipping cream
• 1/4 cup powdered sugar
• toasted coconut , shavings
• 1 1/2 cups butter, softened
• 1/4 tsp salt
• 2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 3 (16 oz) packages powdered sugar
• 1 cup coconut milk
• toasted coconut , shavings

• 1 Cake: Beat together the first seveningredients at medium speed until mixed well.
• 2 Add the extracts and mix well.
• 3 Add the eggs, one at a time, beating well after each addition.
• 4 Stir in coconut.
• 5 Pour batter into 4 greased and floured 9-inch round cakepans.
• 6 Bake at 400 degrees for 20 minutes or until a toothpick inserted in the center comes out clean.
• 7 Cool pans on a rack 10 minutes before removing.
• 8 Continue to cool on the rack until room temp is reached.
• 9 Coconut Filling: Cook together the sugar, flour, milk, and eggs in a large saucepan over medium low heat, whisking constantly, for 15 minutes.
• 10 You want it thick and bubbly.
• 11 Remove from heat.
• 12 Stir in coconut and vanilla-mix well and cool completely.
• 13 (makes 5&1/2 cups) Spread coconut filling between layers.
• 14 Beat whipping cream on high until foamy.
• 15 Gradually add powdered sugar, beating until soft peaaks form.
• 16 Spread on top and sides of cake.
• 17 Garnish with toasted coconut flakes.
• 18 OR.
• 19 Coconut Milk Frosting: Beat together the butter, salt, vanilla and almond extract until fluffy.
• 20 Add sugar alternately with coconut milk, beating until smooth.
• 21 Frost cake and garnish with toasted coconut.
• 22 (makes 9 cups).