3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
2 2/3 c. sugar
1 c. shortening
1/2 c. butter, softened
1 c. milk
2 tsp. coconut extract
1 tsp. vanilla extract
5 large eggs
1 (6 oz.) pkg. frozen coconut, thawed
Coconut Filling
toasted coconut shavings (garnish)
2 c. whipping cream
1/4 c. powdered sugar

Beat first 7 ingredients at medium speed with an electric mixer until well blended. Add extracts, beating well. Add eggs, 1 at a time, beating until blended after each addition. Stir in coconut. Pour batter into 4 greased and floured 9-inch round cake pans.

Bake at 400°F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans. Cool on racks. Spread Coconut Filling between layers.

Beat whipping cream at high speed until foamy. Gradually add powdered sugar, beating until soft peaks form. Spread on top and side of cake.

Bake 20 minutes.

Coconut Filling:

2 c. sugar
1/4 c. all-purpose flour
2 c. milk
4 large eggs
2 (6 oz.) pkg. frozen flaked coconut, thawed
2 tsp. vanilla extract

Cook first 4 ingredients, sugar, flour, milk and eggs in a large saucepan over medium-low heat, whisking constantly, 12 to 15 minutes. Remove from heat. Stir in coconut and vanilla. Cool completely.