Prep 15 mins
Cook 25 mins
This is a great cake at Christmas....looks so "snowy". It is important to frost this cake while it's still warm so that the cake will absorb moisture from the frosting as it cools.
- 1 cup shortening
- 2 cups sugar
- 5 large eggs
- 1 cup all-purpose flour
- 1 cup self-rising flour
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 cups sugar
- 1 (12 ounce) package frozen coconut, thawed
- 1 (8 ounce) carton sour cream
- 1 teaspoon lemon extract
- Grease three 8" round cake pans; line bottoms of pans with wax paper. Grease and flour wax paper; set aside.
- Beat shortening at medium speed of an electric mixer until soft and creamy; gradually add sugar; beating well. Add eggs, one at a time, beating after each addition.
- Combine flours; add to shortening mixture alternately with milk, beginning and ending with the flour mixture. Mix at low speed after each addition until blended. Stir in vanilla.
- Pour batter into prepared pans. Bake at 350 degrees for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; peel off wax paper.
- Immediately spread 1 cup frosting between each layer; spread remaining frosting on the top and sides of cake. Let cool completely.
- Frosting: Combine 2 cups sugar, frozen coconumt, sour cream and lemon extract in a medium bowl, stirring until blended.
This was good, I love coconut cake, and loved the lemon in the frosting. I only had 9" pans, so I made two layers. The frosting was too sweet for me so next time I will use powdered sugar (not as sweet) instead of granulated. In fact, I have never used granulated sugar in frosting unless it was cooked, but it was a fun experiment, nonetheless! Thanks for posting, made for newest recipe zaar, 2012