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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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