Creamy coconut cake

 
                            CREAMY COCONUT CAKE
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----FOR THE CAKE-----
    2 1/2   c            All purpose flour
      1/2   ts           Salt
    2       c            Granulated sugar
    1       c            Milk
    2 1/2   ts           Baking powder
    1       c            Butter, softened
    4                    Eggs
    1       t            Vanilla
                         -----FOR THE FILLING-----
    8       oz           Whipped cream, stiff
      1/4   c            Confectioners sugar
      1/2   c            Chopped walnuts
      1/2   c            Coconut
    1       t            Vanilla
                         -----FOR THE FROSTING-----
    2       pk           3 oz ea cream cheese, soft
    2       tb           Butter, softened
    2       ts           Vanilla
    4       c            Confectioners sugar
    1       c            Chopped walnuts
    1       pk           8 oz coconut
 
   1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9") inch
   round pans. Mix flour with baking powder and 1/2 ts salt. In a large bowl,
   mixed at high speed beat the butter and 2 cups of sugar until light. Add 4
   eggs, one at a time, and beat after each time you add one. 2. Continue
   beating, occasionally scraping bowl with rubber scraper, until fluffy -
   about 2 minutes. At low speed, beat in flour mixture, in fourths
   alternating with milk (in thirds) beginning and ending with the flour mix.
   Add vanilla. Beat until just smooth, about 1 min. 3. Pour into prepared
   pans, and bake for 25-30 min., or until sur- face springs back when lightly
   touched. Cool pans on wire racks 10 minutes. Remove from pans and cool
   thoroughly. 4. Prepare the filling: simply whip the cream, adding the sugar
   and vanilla, and keep cool until the cake has cooled completely. 5. Make
   the frosting: cream the cream cheese and sugar together, (both should be
   soft), then add the sugar and vanilla. You might need to add a little milk
   to make it to the consistency you like. 6. When everything is cool and
   ready, place a layer on the plate you will serve it from, top side down.
   Fill with whipped cream filling, and sprinkle with coconut and if you would
   like add chopped walnuts. Repeat with the second layer, and then place the
   top layer on. Frost the sides and the top. Cover the entire cake with
   coconut and if you wish, add chopped walnuts.Refrigerate to set the
   frosting. NOTE: I had to use skewers to hold the cake in place while I was
   frosting it, and it might be a good idea to use these to prevent the cake
   from sliding.
  
 
 
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