|
2 c flour
1 1/2 c sugar
3 1/2 tsp baking powder
1 tsp salt
1/4 c stick margarine, softened
1/4 c shortening
1 c milk
1 1/2 tsp vanilla extract
3 eggs
*****
2 c. sugar
2 {8oz} cartons sour cream
1 {14oz} pkg. Flaked coconut
1 {9oz} carton whipped topping
Dump all ingredients into large mixing bowl. Beat on low speed of mixer, scraping sides of bowl constantly, till well combined. Beat on high speed, for approximately 3 minutes. Bake at 350 degrees, in 2 {8inch}, greased and floured layer pans.
When completely cool, split layers, making 4 layers. Combine sugar, sour cream and coconut, blending well. Chill. {You can do this before making the cake.} Reserve 1 cup of the sour cream mixture. Spread the remainder between layers of cake. Combine the reserved 1-cup with the whipped topping. Blend until smooth. Spread on top and sides of cake. Seal cake in airtight container and refrigerate 3 days before serving.
| 
