Creamy Coconut Cake

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

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.