1 C. butter, softened
2 C. sugar
3-1/2 C. flour
5 eggs
3 tsp. baking powder
1 C. coconut milk
1 tsp. vanilla
Filling:
2 C. powdered sugar
1 (9oz.) pkg. frozen whipped topping, thawed
2 C. sour cream
1 t. vanilla
3 C. grated coconut
1. Cream butter and sugar. Add eggs one at a time, beating well after each.
2. Sift flour and baking powder together. Add to creamed mixture alternately with milk and vanilla.
3. Pour into 3 well greased and floured 9-inch cake pans. Bake at 350 degrees for 25-30 minutes; cool.
4. Mix together first four filling ingredients. Stir in coconut
5. Spread with filling between layers. Seal in airtight container in refrigerator for 3 days before serving.