Christmas Coconut Cake

Christmas Coconut Cake

Makes 1 cake

Ingredients:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup shortening
1 cup milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla
4 egg whites
2/3 cup flaked coconut
1 cup whipping (heavy) cream
1/4 cup powdered sugar
3/4 teaspoon almond extract

Tutti-Frutti Filling:
2 egg yolks
2/3 cup sour cream
2/3 cup sugar
1 cup finely chopped pecans
2/3 cup flaked coconut
1/2 cup finely chopped raisins, (1/2 to 1 cup)
1/2 cup finely chopped candied cherries, (1/2 to 1 cup)

Directions:
1. Prepare Tutti-Frutti Filling. Heat oven to 350°F. Grease and flour 2 round pans, 9 x 1 1/2 inches. Beat flour, granulated sugar, shortening, milk, baking powder, salt and vanilla in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Add egg whites; beat on high speed 2 minutes, scraping bowl occasionally. Stir in coconut. Pour into pans.
2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Remove from pans; cool on wire rack.
3. Fill layers and frost top of cake to within 1 inch of edge with Tutti-Frutti Filling. Beat whipping cream, powdered sugar and almond extract in chilled medium bowl until stiff. Spread over side and top edge of cake. Refrigerate until serving time. Refrigerate any remaining cake.
4. Tutti-Frutti Filling: Mix egg yolks and sour cream in 2-quart saucepan. Stir in sugar. Cook over low heat, stirring constantly, until mixture begins to simmer. Simmer, stirring constantly, until mixture begins to thicken; remove from heat. Stir in remaining ingredients; cool.