Categories: Cake/Pies/Pastry

Ingredients

• 1 C butter @ room temperature
• 2 C granulated sugar
• 5 eggs
• 3 1/2 C all purpose flour
• 3 t baking powder
• 1 C milk
• 2 t vanilla extract (can use 1 t vanilla and 1 t cocoanut extract)
• FROSTING :Cocoanut filling
• 1 C chilled heavy whipping cream
• 2 C sour cream
• 2 C confectioners sugar
• 1 t vanilla
• 3 C shredded cocoanut, plus more for topping
• 1-12 ounce cool whip- optional

Directions

1. Preheat oven 350

2. Grease and flour and parchment on the bottom of 3-9 inch cake pans

3. Cream butter and granulated sugar until light and fluffy

4. Add eggs, 1 at a time, beating well with each addition

5. Combine flour and baking powder-by sifting together

6. Add flour mixture and milk alternately to sugar/butter mixture- beginning and ending with flour. Beat well in between each addition.

7. Stir in vanilla extract

8. Divide between 3 prepared pans

9. Bake 25 minutes to 30 minutes

10. Cool cakes about 10 minutes and turn onto racks to cool

11. Filling and frosting:

12. In large chilled bowl, beat heavy cream until it is stiff

13. Fold in sour cream

14. Then gradually add confectioners sugar

15. Next stir in vanilla

16. Fold in cocoanut

17. To serve, split each cake layer

18. Spread filling between layers and top of the cake

19. Refrigerate cake covered for 3 days.

20. When ready to serve, sprinkle with cocoanut

21. If desired, frost with cool whip

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