2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. shortening
2 c. granulated sugar
5 eggs
1/2 c. evaporated milk
1/3 c. water
2 tsp. vanilla extract
Toasted coconut (fresh)
Raspberries (optional)

PUREE INGREDIENTS:

1 1/2 c. (12 oz. pkg.) frozen raspberries
1/4 c. granulated sugar

CREAM FILLING:

1 c. evaporated milk
3 egg yolks
1/3 c. sugar
1/4 c. flour
1 c. shredded coconut
1 tsp. vanilla

CHOCOLATE GLAZE:

5 oz. can evaporated milk
1 tbsp. butter
8 oz. (1 1/4 c.) semi-sweet chocolate chips

Make puree and chill. Make cake. After cake is baked and cooling, make cream filling and then chocolate glaze.

Puree: Combine raspberries and sugar in saucepan. Bring to boil over high heat. Reduce heat and simmer 7 to 8 minutes. Puree mix in blender or food processor 30 to 45 seconds. Push mixture through sieve into bowl to remove seeds. Chill.

Cake: Line with wax paper, grease, and flour two 9 inch cake pans. Combine flour, baking powder, and salt; set aside. In a larger mixer bowl, cream shortening. Add sugar gradually until dissolved. Add eggs one at a time. Beat well after each addition. Add flour mixture and evaporated milk alternately to creamed mixture, beginning and ending with flour mixture. Add water and vanilla. Mix well. Pour batter into cake pans and bake at 350 degrees for 30 to 35 minutes. Cool completely after baking.

Cream filling: In medium saucepan, scald milk over medium heat. In small bowl, whip egg yolks and sugar until light in color. Add flour. Gradually add milk. Return mixture to saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat and add coconut and vanilla extract. Let cool slightly before filling cake layers.

Chocolate glaze: In small saucepan, heat milk and butter until scalded. In food processor, combine chocolate chips and milk mixture. Process until smooth. Let cool slightly (2 to 3 minutes) before using.

To assemble cake: Split cakes in half horizontally. Place one layer, cut side up, on cake plate. Spread 1/3 puree on cake, then 1/3 cream filling. Repeat with two more layers. Top with last cake layer. Spread chocolate glaze on top allowing glaze to drizzle down side of cake. Garnish with toasted coconut and raspberries if desired.