Coconut-Filled Layer Cake

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Title: Coconut-Filled Layer Cake
Categories: Cakes
Yield: 10 servings

1 c Shortening
2 c Sugar
5 Eggs
2 c All-purpose flour
1 ts Baking powder
1/2 ts Salt
1 c Milk
2 ts Vanilla extract
Coconut filling; see recipe
-for
Easy cocoa frosting
See recipe for

Recipe by: Southern Living
Preparation Time: 0:15
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
degrees 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. Spread Easy Cocoa Frosting on top
and sides of cake. Yield: one 4-layer cake.

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