Ingredients
3/4 cup sugar2 tablespoons shortening2 tablespoons butter, softened1 egg1 egg yolk3/4 teaspoon vanilla extract1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/2 cup 2% milkFROSTING/FILLING:1/2 cup sugar4 teaspoons water2 teaspoons light corn syrup1 egg white1/4 teaspoon cream of tartar1/4 teaspoon vanilla extract1 cup cold 2% milk1/2 teaspoon coconut extract1/2 cup instant vanilla pudding mix6 tablespoons sweetened shredded coconut, divided
Preparation
In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.
Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.
In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix.
Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator.
