1 c. butter, softened
2 c. sugar
5 eggs
3 1/2 c. all-purpose flour
3 tsp. baking powder
1 c. coconut milk or pasteurized milk
1 tsp. vanilla
Sour Cream Coconut Filling

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking soda; add to creamed mixture alternately with coconut milk and vanilla.

Pour into 3 greased and floured 9 inch cake pans and bake at 350 degrees for 25-30 minutes. Cool cake completely and split cake layers. Spread Sour Cream Coconut Filling between layers and on top of cake. Seal cake in airtight container and refrigerate 3 days before serving.

SOUR CREAM COCONUT FILLING:

2 c. powdered sugar
2 c. commercial sour cream
1 (9 oz.) carton frozen whipped topping (thawed)
1 tsp. vanilla extract
3 c. grated coconut

Combine powdered sugar, sour cream, whipped topping and vanilla; mix until well blended. Stir in coconut. Yield: About 5 1/2 cups.