Creamy Coconut Cake

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

FOR THE FROSTING
2 pk 3 oz ea cream cheese, soft 4 c Confectioners sugar
2 tb Butter, softened 1 c Chopped walnuts
2 ts Vanilla 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.