Coconut Layer Cake

By sandy_h

From one of Mom's recipe cards

Frost with White Coconut Icing

Ingredients

• 2 2 2 cups cake flour, sifted before measuring
• 2 2 2 cups cake flour, sifted before measuring
• 2 2 2 cups cake flour, sifted before measuring
• 1 1/3 1 1/3 1/3 cups sugar
• 1 1/3 1 1/3 1/3 cups sugar
• 1 1/3 1 1/3 1/3 cups sugar
• 1/2 1/2 1/2 cup shortening
• 1/2 1/2 1/2 cup shortening
• 1/2 1/2 1/2 cup shortening
• 2/3 2/3 2/3 cup milk
• 2/3 2/3 2/3 cup milk
• 2/3 2/3 2/3 cup milk
• 4 4 2 2 yolks or 2 whole eggs and 2 yolks
• 4 4 2 2 yolks or 2 whole eggs and 2 yolks
• 4 4 2 2 yolks or 2 whole eggs and 2 yolks
• 3 3 3 tsp baking powder
• 3 3 3 tsp baking powder
• 3 3 3 tsp baking powder
• 1 1 1 tsp salt
• 1 1 1 tsp salt
• 1 1 1 tsp salt
• 1/2 1/2 1/2 tsp lemon extract
• 1/2 1/2 1/2 tsp lemon extract
• 1/2 1/2 1/2 tsp lemon extract

Details

Servings 9

Preparation

Step 1

Preheat oven to 375. Grease and flour two 9-inch round cake pans.

Into large bowl, measure all ingredients; with mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula.

Beat at medium speed 5 minutes, occasionally scraping bowl.

Pour batter into prepared pans and bake 25 to 30 minutes or until tester inserted in center comes out clean.

Cool layers in pans or wire rack 10 minutes; remove from pans and cool completely before frosting with White Coconut Icing.