½ cup shortening
1 stick (1/2 cup) butter or margarine, softened
2 cups sugar
5 eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
2 teaspoons vanilla
1/8 teaspoon cream of tartar
Coconut filling (see recipe)
Whipped cream frosting (see recipe)
Grease and flour three 9- inch round cake pans. Heat oven to 350 degrees. Cream shortening, butter and sugar until light and fluffy. Add egg yolks one at a time, beating well after each addition. Combine flour, soda, and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beating well after each addition. Stir in vanilla.
Have eggs whites at room temperature. Beat until frothy. Add cream of tartar and continue beating until egg whites are still but not dry. Fold egg whites into batter.
Spoon batter into prepared pans. Bake for 25 to 30 minutes, or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and cool completely.
Split each layer to form two layers, making a total of six layers. Set aside.
1 6-ounce package fresh frozen coconut
1 8-ounce carton sour cream
2 cups granulated sugar
Combine all ingredients, mixing thoroughly. Refrigerate for 30 minutes. Remove 1 cup of mixture and reserve for whipped cream frosting. Spread remaining filling between layers of cake. Frost top and sides with whipped cream frosting.
Whipped cream frosting:
1 pint whipping cream
2/3 cup sugar
1 teaspoon vanilla
1 cup coconut filling
Begin whipping cream with mixer on high speed. When cream starts to thicken, slowly add sugar and vanilla. Continue whipping until firm. Add coconut filling, mixing thoroughly. Frost top and sides of cake. Store in refrigerator for two to three days.