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Coconut Cream Cake

Submitted By Rihana Shaikh (0 Review)
120/120 out of 12 votes
419


Timings
30 min(s)
20 min(s)
50 min(s)
This recipe can be serve by Six Persons
Ingredients
  1. 2 Cups flour
  2. 1 1/2 Cup sugar
  3. 3 1/2 tsp. baking powder
  4. 1 tsp salt
  5. 1/4 cup margarine softened
  6. 1/4 Cup shortening
  7. 1 cup milk
  8. 1 1/2 tsp vanilla extract
  9. 3 eggs
  10. 2 Cups sugar
  11. 8 oz cartons sour cream
  12. 14 oz Flaked coconut
  13. 9 oz carton whipped topping
Method
  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.
  2. Bake at 350 degrees for 20 minutes or until a toothpick comes out clean., in two 8-inch, greased and floured baking pans.
  3. When completely cool, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending well.
  4. Chill.
  5. Reserve 1 cup of the sour cream mixture. Spread the remainder between layers of cake. Combine the reserved 1-cup with the whipped topping.
  6. Blend until smooth. Spread on top and sides of cake.
  7. Seal cake in airtight container and refrigerate 3 days before serving.
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