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

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

Pour batter into 3 greased and floured 9" cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool cake completely and split cake layers. Spread sour cream coconut filling between layers and on top of cake. Seal cake in air tight container and refrigerate for 3 days before serving.

SOUR CREAM COCONUT FILLING:

2 c. powdered sugar
2 c. commercial sour cream
1 (8 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: 5 1/2 cups. Serves 16 to 18.