Coconut Filled Layer Cake
Ingredients
1 C. shortening
2 C. sugar
5 eggs
2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 C. milk
2 tsp. vanilla extract
Coconut filling:
1 C. sugar
1 C. milk
18 ounces frozen coconut; thawed
12 large marshmallows
1 tsp. vanilla extract
Easy cocoa frosting:
1/2 C. butter or margarine softened
5 C. powdered sugar; sifted
1/4 C. cocoa
1/4 C. whipping cream
2 tsp. vanilla extract
2 Tbsp. whipping cream (optional)
Cooking Instructions
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Split cake layers in half horizontally. Place half of one cake layer, cut side up, on a cake plate; spread one-third Coconut Filling on layer. Repeat procedure with second and third layers. Place remaining layer, cut side down, on top of cake. Spread Easy Cocoa Frosting on top and sides of cake. Coconut Filling: Combine sugar and milk in a saucepan; bring to a boil. Add coconut and marshmallows; boil over medium heat 5 minutes. Remove from heat, and stir in vanilla. Easy Cocoa Frosting: Cream butter at medium speed of an electric mixer; add sugar, cocoa, 1/4 C. whipping cream, and vanilla, beating until fluffy. Add additional whipping cream, if necessary, to make frosting a spreading consistency, beating well.
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