Sour Cream Coconut Cake

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 1 cup shortening
• 2 cups sugar
• 5 large eggs
• 1 cup all-purpose flour
• 1 cup self-rising flour
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 cups sugar
• 1 (12 ounce) package frozen coconut, thawed
• 1 (8 ounce) carton sour cream
• 1 teaspoon lemon extract

Recipe

• 1 grease three 8" round cake pans; line bottoms of pans with wax paper. grease and flour wax paper; set aside.
• 2 beat shortening at medium speed of an electric mixer until soft and creamy; gradually add sugar; beating well. add eggs, one at a time, beating after each addition.
• 3 combine flours; add to shortening mixture alternately with milk, beginning and ending with the flour mixture. mix at low speed after each addition until blended. stir in vanilla.
• 4 pour batter into prepared pans. bake at 350 degrees for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. cool in pans on wire racks 10 minutes. remove from pans; peel off wax paper.
• 5 immediately spread 1 cup frosting between each layer; spread remaining frosting on the top and sides of cake. let cool completely.
• 6 frosting: combine 2 cups sugar, frozen coconumt, sour cream and lemon extract in a medium bowl, stirring until blended.