COCONUT SOUR CREAM TORTE

FOR THE CAKE:
1 cup butter (2 sticks), softened
2 cups sugar
4 large eggs, room temperature
3 1/4 cups cake flour
1 tsp baking powder
1 cup milk
1 tsp vanilla
FOR THE FILLING:
1 cup sour cream
1 cup sugar
1 (7 oz.) pkg flaked coconut

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans.

Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour and baking powder. Add alternately with milk. Stir in vanilla. Pour into prepared cake pans.

Bake 30 minutes, or until cake tests done. Cool about 5 minutes. Remove from pans and place on rack until cool. Split each layer in half horizontally.

TO MAKE THE FILLING:
Thoroughly combine sour cream and sugar. Stir in coconut. Spread between layers and on top of cake.

Serve immediately. Store covered in refrigerator.

Servings: 12
Source: Bon Appetit, March 1978