If you really like coconut cream pie, like I do, then you'll love this cake. This recipe has seven-minute frosting on it, but you can always substitute any type that you might prefer. The recipe can also easily be halved to make a smaller 6-inch layer cake.
1 1/2 cups white sugar
1/4 cup shortening
1/4 cup butter, softened
2 eggs plus 2 egg yolks (save the whites for the frosting)
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup 2% milk
Filling & Frosting
1 1/4 cups lily white corn syrup
2 egg whites, unbeaten
1 teaspoon vanilla extract
2 cups cold 2% milk
1 teaspoon coconut extract
1 cup instant vanilla pudding mix (you'll need 2 boxes)
3/4 cup flaked coconut, divided
Grease two 9-inch round cake pans. Preheat oven to 350 degrees F.
In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in eggs and yolks. Add vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk. Beat until just combined.
Pour into prepared cake pans. Bake for 25 to 30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
Bring corn syrup to a boil. Beat egg whites until stiff, but moist peaks. Gradually beat in hot syrup. Continue beating until very stiff and shiny, about 5 to 7 minutes. Beat in vanilla.
In a bowl, whisk the milk, extract and measured pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/2 cup coconut, fold into pudding mix.
Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat with layers twice. Top with remaining cake. Frost the top and the sides. Toast remaining 1/4 cup of coconut (6 minutes in 350 degree oven); sprinkle over the top. Store in the refrigerator.
Serves 10 to 12