Four Layer Coconut Cake

3 cups all-purpose flour

2-2/3 cups sugar

1-1/2 cups butter, softened

1 cup milk

1 tsp baking powder

1/2 tsp salt

2 tsp coconut extract

1 tsp vanilla

5 large eggs

1 (6 oz) package frozen flaked coconut, thawed

1 cup coconut

Coconut Filling

2 cups whipping cream

1/4 cup powdered sugar

 

Preheat oven to 400

Beat first 6 ingredients at medium speed until well blended. Add extracts, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in frozen coconut. Pour into 4 greased and floured 9 inch round cake pans.

Bake for 20 minutes or until toothpick comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool on racks and cool completely. Reduce heat to 350 and place 1 cup coconut in a single layer on a shallow baking pan. Bake 8 to 10 minutes until lightly toasted; stirring occasionally. Spread coconut filling between layers leaving a one inch border. Beat whipping cream until soft peaks form. Spread on top and sides of cake. Sprinkle toasted coconut on top and sides, pressing gently to adhere.

Tags: Baking powder, Butter, Coconut, Flour, Powdered sugar