1 c. butter
2 c. sugar
3 c. flour (cake or all-purpose)
4 eggs
1/2 tsp. salt
2 tsp. baking powder
1 c. milk
1 1/2 tsp. vanilla

Cream butter and sugar. Add eggs one at a time, beating well after each addition. Sift flour with salt and baking powder; add alternately with milk. Add vanilla.

Bake in four layers at 350°F for 25 to 30 minutes. Cool them. Cut horizontally each layer. Stack them with coconut filling.

Filling Coconut:

4 to 6 oz. pkg. frozen coconut
1 1/2 pt. sour cream
1 c. sugar

Night before making cake, mix filling ingredients well and refrigerate.

Note: Also can make with cake mix (2 layers) and use only 1 pint sour cream, 2 packages coconut and 1/2 cup sugar for filling.

In memory of Adriane Drake.