How To Make An Old Fashioned Coconut Cake

NOW FOR THIS DELICIOUS RECIPE:
Fresh Coconut Cake
***PREPARE WHITE LAYERS -COOL PG. 51
BUTTERCREAM ICING: 1 STICK ROOM TEMP. BUTTER CREAMED WITH 3/4 CUP CREAM OF COCONUT. ADD TSP. VANILLA AND 4 CUPS POWDERED SUGAR MIX UNTIL CREAMY.
Cream of coconut will have hard layer of grease on top. Mix well before adding to butter cream.
Coconut Filling and Topping:
6-8 OZ. PACKS FRESH FROZEN COCONUT
3/4 CUP LUKEWARM WATER
1/2 CUP CREAM OF COCONUT
Mix filling Ingredients: This recipe is printable on our website here: https://collardvalleycooks.com/print-.... Should be a little soggy.
Split cake layers in half. Put thin layer of butter cream then a layer of coconut filling between each cake layer. Ice outside of cake with buttercream. Cover entire cake with remaining coconut filling.
This cake is better after sitting in refrigerator for 2-3 days.
Caution: Fresh coconut sours, you cannot thaw in the microwave. Store cake in refrigerator.
Note: Fresh frozen coconut is usually found in the freezer section of grocery near frozen fruit and pie crusts.

White Cake Layers “Mamas”
1 STICK SALTED BUTTER (ROOM TEMP)
1/2 CUP SHORTENING
1 3/4 CUP GRANULATED SUGAR
6 EGG WHITES
1/2 TSP. SALT
2 TSP. BAKING POWDER
1/2 TSP. BAKING SODA
2 1/2 CUPS ALL-PURPOSE FLOUR
1 1/2 CUPS BUTTERMILK
2 TSP. VANILLA FLAVORING
Preheat oven 325 degrees. Mix butter and shortening until creamy. Add sugar and mix-add egg whites. Add salt, baking powder, and soda. Add flour 1/2 cup at a time alternating with milk then add vanilla. Mix 2 minutes on low speed.
Pour into well-greased cake pans. If using round pans use 3 pans. If you only have two pans, reserve 1 cup of the batter. (too much batter for 2 rounds) Bake until set about 30-35 minutes. Watch close at end and take out when toothpick comes out clean.
“This is a white cake layer that is good to use for the fresh coconut cake. If you use it for the coconut and want to make lemon curd you can use the 6 egg yellows in the curd.” Tammy