Method

Preheat oven to 350 degrees. In a large mixing bowl beat together butter, shortening, and 1 1/2 cups sugar. Add eggs, one at a time, beating well after each. Add 1 1/2 teaspoons of the vanilla. Beat on high speed for 3 minutes. Combine flour, baking powder, and salt. Add flour mixture to egg mixture alternately with the 1 cup milk; beat until combined. Divide batter between two greased 8-inch round cake pans. Bake about 30 minutes or until center is done. Let cool on wire racks for 10 minutes. Remove from pans; cool completely. Meanwhile, for filling, prepare pudding mix according to package directions; cool. For frosting, in the top of a double boiler combine the remaining 1 1/2 cups sugar, corn syrup, water, and egg whites. Cook over medium heat about 2 minutes or until mixture registers 160 degrees on a thermometer, stirring frequently. Remove from heat. Beat on high speed of an electric mixer about 5 minutes or until glossy; beat in the remaining 1 teaspoon vanilla. To assemble, split the cake layers in half horizontally. Place one cake layer on a platter. Spread with one-third of the filling. Top with second cake layer; spread with another one-third of the filling. Top with third cake layer; spread with remaining filling. Top with remaining cake layer. Frost top and sides with frosting. Sprinkle toasted coconut over top of cake.

Notes: Instead of toasting the coconut, for Easter a few drops of green food coloring mixed with the coconut will make it look like grass. Cake top can be decorated with jelly beans, choc bunny or any Easter candy.

Number of Servings: 8

Submitted by: pamela.s ( See all of pamela.s Recipes )

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