THREE DAY COCONUT CAKE 1 cup butter
2 cups sugar 3 cups sifted cake flour 2 teaspoons baking powder 1/2 teaspoon salt 4 eggs 1 cup milk 1 teaspoon vanilla Cream butter; gradually add sugar, creaming until light and fluffy. Sift flour with baking powder and salt. Add eggs - one at a time to creamed mixture. Add flour alternately with milk. Add vanilla.. (I usually add vanilla to the milk) Makes 3 layers. Bake at 350 degrees for 25-30 minutes. Filling: 3 (6 oz.) packages frozen coconut (I usually use an extra pkg. to put on top and sides of cake) 2 cups sugar 1 (8 oz.) carton sour cream (I usually add about 4 more ounces of sour cream) Mix and let stand on the counter while the cake is baking and then cooled. Spread between layers and over top and sides and let set for 3 hours. Place in the refrigerator for three days before using. Can be frozen after three days. I like to put the cake in a Tupperware Cake Server to keep in refrigerator or freezer. The Smileing Chef --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
