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Sour Cream Coconut Cake

This recipe will remind you of the old fashioned coconut cake your grandmother use to make.  Be sure to icing it while the cake is still warm so that the cake will absorb the moisture from the frosting as it cools..

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Ingredients: 1 cup shorteneing 2 cups sugar 5 large eggs 1 cup all purpose flour 1 cup self rising flour 1 cup milk 1 teaspoon vanilla extract Frosting Directions: Grease three 8 inch round cakepans; line bottoms of pans with wax papaer.  Grease and flour wax papaer; set aside. 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. Combine flours; add to shortening mixture alternately with milk, beginning and ending with flour mixture.  Mix at low speed after each addition until blended.  Stir in vanilla. Pour batter into prepared pans.  Bake at 350 degrees for 22 to 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes.  Remove from pans; peel off wax paper.  Immediately spread  cup Frosting between each layer; spread remaining Frosting on top and sides of cake.  Let cool completely.  Yield one 3 layer cake. Frosting 2 cups sugar 1 (2 ounce) package frozen coconut, thawed 1 (8-ounce) carton sour cream 1 teaspoon lemon extract Direction: Combine all ingredients in a medium bowl, stirring until blended.  Yields 3 1/2 cups.