Coconut Cream Dream Cake

3/4 cup sugar
2 tablespoons shortening
2 tablespoons butter, softened
1 egg
1 egg yolk
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk

Frosting/Filling
1/2 cup sugar
4 teaspoons water
2 teaspoons light corn syrup
1 egg white
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 cup cold 2% milk
1/2 cup instant coconut cream pudding mix
2 tablespoons flaked coconut, toasted

In a small mixing bowl, cream 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 cake pans coated with nonstick 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 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 mixing bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes.

In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Split each cake into two horizontal layers. Spread a third of the pudding over one bottom layer; repeat layers twice. Top with remaining cake. Frost top and sides. Sprinkle with coconut. Store in the refrigerator. Makes 6 servings.