Mile High Coconut Cake

For the cake:

Cream butter and cream cheese. Add sugar and beat until light and fluffy. Alternately add the eggs and flour, beating well each time. Add baking powder and vanilla, beat until smooth. Bake in three 9″ cake pans at 325 degrees for 30 minutes, or until done.

Cool cakes. Cut each layer in half, making 6 layers. (I use dental floss, make a cut in the edge with a knife and pull the floss through. This makes an even layer.

For the filling:

(Use frozen coconut—the canned stuff is not as good.)

Mix sour cream, 3 cups of (thawed) frozen coconut, and sugar, beating well. This mixture will be runny. Reserve 1 cup of the filling to use in the icing. Spoon the rest of the filling between each layer. After all of the layers have been assembled, make the icing.

For the icing:

Mix together thawed frozen coconut, coconut flavoring, Cool Whip, and the 1 cup of reserved filling. Ice cake.

The longer this cake sits in the refrigerator, the better it gets. Bon appetit!