Coconut Cream Cake

The longer this cake sits the better it tastes! And it is worth the wait.

Cake:
1 cup butter, room temp
2 cups sugar
5 eggs
3 1/2 cups flour
3 tsp baking powder
1 cup milk
2 tsp vanilla extract

Filling:
1 cup heavy cream
2 cups sour cream
2 cups powdered sugar
1 tsp vanilla extract
3 cups shredded coconut (plus more for topping)
12 ounces cool whip

Preheat oven to 350 degrees
Grease and flour three 9-inch round pans.
Cream the butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Combine the flour and baking powder, add to the creamed mixture alternately with the milk, beginning and ending with flour.
Stir in the vanilla.
Divide the batter among the prepared pans and bake for 25-30 minutes or until firm to the touch.
Cool cakes for 10 minutes in the pans, then turn them out to cool completely.

To make filling, whip the heavy cream until stiff.
Fold in sour cream, then gradually add the powdered sugar.
Stir in the vanilla then fold in the coconut.

Split each cake layer in half, spread filling in between layers and on top of the cake.
Place the cake in an airtight container and refrigerate for 3 days before serving. When ready to serve, remove from fridge and frost with cool whip and sprinkle with coconut if desired.

*This is a recipe from Paula Deen, so you know it has to be good!

Italian Love Cake

This one has become a tradition, i usually make it once a year. I would make it more, but it is huge.

cake:
2 pounds ricotta cheese
4 eggs
3/4 cup sugar
1 tsp vanilla extract
1 package fudge marble cake (and whatever ingredients the directions on the box call for)

icing:
one 5.1 ounce package instant chocolate pudding mix
1 cup cold milk
8 oz cool whip

Preheat oven to 350 degrees.
Grease and flour a 13x9 inch pan.
For the cake, mix the ricotta, eggs, sugar, vanilla and set aside.
Prepare the cake mix according to package directions and pour into prepared pan.
Spread ricotta mixture directly on top of the batter.
Bake for 1 hour.
Remove from oven and let cool completely.

For the icing, stir the pudding mix into the milk, then fold in the cool whip. Spread icing on the cake and refrigerate overnight.