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Creamy Coconut Cake

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CREAMY COCONUT CAKE
 Categories: Cakes
      Yield: 10 Servings
 
MMMMM------------------------FOR THE CAKE-----------------------------
  2 1/2 c  All purpose flour
    1/2 ts Salt
      2 c  Granulated sugar
      1 c  Milk
  2 1/2 ts Baking powder
      1 c  Butter, softened
      4    Eggs
      1 ts Vanilla

MMMMM----------------------FOR THE FILLING---------------------------
      8 oz Whipped cream, stiff
    1/4 c  Confectioners sugar
    1/2 c  Chopped walnuts
    1/2 c  Coconut
      1 ts Vanilla

MMMMM----------------------FOR THE FROSTING---------------------------
      2 pk 3 oz ea cream cheese, soft
      2 tb Butter, softened
      2 ts Vanilla
      4 c  Confectioners sugar
      1 c  Chopped walnuts
      1 pk 8 oz coconut
 
  1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9")
  inch round pans. Mix flour with baking powder and 1/2 ts salt. In a
  large bowl, mixed at high speed beat the butter and 2 cups of sugar
  until light. Add 4 eggs, one at a time, and beat after each time you
  add one. 2. Continue beating, occasionally scraping bowl with rubber
  scraper, until fluffy - about 2 minutes. At low speed, beat in flour
  mixture, in fourths alternating with milk (in thirds) beginning and
  ending with the flour mix. Add vanilla. Beat until just smooth, about
  1 min. 3. Pour into prepared pans, and bake for 25-30 min., or until
  sur- face springs back when lightly touched. Cool pans on wire racks
  10 minutes. Remove from pans and cool thoroughly. 4. Prepare the
  filling: simply whip the cream, adding the sugar and vanilla, and
  keep cool until the cake has cooled completely. 5. Make the frosting:
  cream the cream cheese and sugar together, (both should be soft),
  then add the sugar and vanilla. You might need to add a little milk
  to make it to the consistency you like. 6. When everything is cool
  and ready, place a layer on the plate you will serve it from, top
  side down. Fill with whipped cream filling, and sprinkle with coconut
  and if you would like add chopped walnuts. Repeat with the second
  layer, and then place the top layer on. Frost the sides and the top.
  Cover the entire cake with coconut and if you wish, add chopped
  walnuts.Refrigerate to set the frosting. NOTE: I had to use skewers
  to hold the cake in place while I was frosting it, and it might be a
  good idea to use these to prevent the cake from sliding.
 
MMMMM

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