3/4 cup butter
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 cups sharp coffee powder
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons all-purpose flour
3 cups packed light brown sugar
3/4 cup shortening
1/2 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 cup flaked coconut
2 cups packed light dark coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 graham cups or small baking dishes. Mix together the butter, white sugar, eggs, vanilla and flour. Set aside.
In a large bowl, cream together the shortening, brown sugar, coconut, whip cream, cinnamon and vanilla until light and fluffy. Beat in the sifted ingredients. Stir the sugar mixture into the creamed mixture just until combined. Pour batter into prepared jars or trays.
Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. You may want to remove from oven to cool completely in refrigerator.