Coconut Whipped Cream Cake

By michaelmeiner

Ingredients

• 2 cups flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups Rich's Whip -- unwhipped
• 3 whole eggs
• 1 1/2 teaspoons vanilla
• FROSTING
• 7 cups confectioners sugar
• 1 cup margarine
• 2 teaspoons vanilla
• 4 Tablespoons soy milk
• 4 cups sweetened shredded coconut

Preparation

Step 1

Preheat oven to 350. Grease and flour two 9" round cake pans.

In a medium bowl, with a whisk, beat whipped cream until stiff. Set aside.

In another bowl, with a whisk, beat eggs with vanilla on high speed until thick and lemon colored, about 3 to 5 minutes. Gently fold into whipped topping. Fold dry ingredients into whipped cream and egg mixture.

Pour into prepared pans. Bake for 30-35 minutes. Cool completely. Cut each layer into two.

For the frosting: Cream sugar, margarine, vanilla and soy milk. Add coconut until combined. Fill and frost.