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Four-Layer Coconut Cake

• 3 cups all-purpose flour

• 1 TSP baking powder

• ½ TSP salt

• 2/3  cups sugar

• 1 cup shortening

• ½ cup butter or margarine, softened

• 1 cup milk

• 2 TSP coconut extract

• 1 TSP vanilla extract 5 large eggs

• 1(6-ounce) package frozen coconut, thawed

• Coconut Filling recipe

• 2 cups whipping cream

• ¼ cup powdered sugar

• Garnish: toasted coconut 

Beat first 7 ingredients at medium speed with an electric mixer until well blended. Add extracts, beating well. Add eggs, one at a time, beating until blended after each addition. Stir in coconut. Pour batter into four greased and floured 9-inch round cake pans. 

Bake at 400 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks. 

Spread coconut filling between layers. Beat whipping cream until foamy. Gradually add powered sugar, beating until soft peaks form. Spread on top and sides of cake. Garnish, if desired.

Yield: 10 to 12 servings.

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