COCONUT SOUR CREAM TORTE 
CAKE:

1 c. butter, softened
2 c. sugar
4 lg. eggs, at room temperature
3 1/4 c. cake flour
1 tsp. baking powder
1 c. milk
1 tsp. vanilla

FILLING:

1 c. sour cream
1 c. sugar
7 oz. flaked coconut

Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Add eggs, one at a time; beat well after each addition. Sift together cake flour and baking powder. Add alternately with milk. Stir in vanilla. Pour into 2 greased and floured 9-inch cake pans. Bake 30 minutes or until cake tests done. Cool about 5 minutes. Remove from pans and cool on racks. Split each layer horizontally.

Thoroughly combine sour cream and sugar; stir in coconut. Spread between layers and on top of cake. Serve immediately. Store covered in refrigerator.

 

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