Cherry Crown Cake
|Packaged grated coconut||7 Ounce (2 Cups)|
|Sifted flour||2 1⁄4 Cup (36 tbs) (Pillsbury's Best Flour, Sifted Regular Or Instant Blending)|
|Sugar||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||1 Tablespoon|
|Butter||1⁄2 Cup (8 tbs) (Land O' Lakes Brand)|
|Milk||1 Cup (16 tbs)|
|Almond extract||1 Teaspoon|
|Finely chopped diamond walnuts||1⁄4 Cup (4 tbs)|
|Prepared cherry pie filling can||1 Can (10 oz), chilled (1 Pound 5-Ounce Can)|
Sprinkle 2/3 cup coconut in each of two 8 or 9-inch layer pans.
Combine in mixing bowl flour, sugar, baking powder and salt.
Add butter and milk.
Blend well at lowest speed of mixer.
Beat 1 1/2 minutes at a low speed or 225 strokes with a spoon.
Add almond extract and eggs; beat 1 1/2 minutes at low speed.
Stir in walnuts.
Spoon batter carefully over coconut in pans.
Sprinkle 1/3 cup coconut over batter in each pan.
Bake at 350° for 35 to 40 minutes until cake springs back when touched lightly in center.
Fill and top with cherry pie filling, spreading to within one inch of edge of top layer.
Frost sides and top edge.