Coconut Cream Cake

• 1 c. butter or margarine, softened
• 2 c. sugar
• 3 eggs
• 3 c. all-purpose flour
• 2 tsp. baking powder
• 1 c. milk
• 1 tsp. vanilla extract
• 1 tsp. lemon extract
• 1/2 tsp. butter flavoring
• 1/2 c. water
• 1 Tbsp. sugar
• Coconut Frosting
• 1 1/4 lb. fresh coconut, grated, or 3 c. packaged

1. Beat butter in a large bowl at medium speed with an electric mixer.
2. Gradually add 2 cups sugar, beating well.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour.
5. Stir in flavorings.
6. Pour batter into 3 greased and floured 9-inch cake pans.
7. Bake at 350u0b0 for 25 to 30 minutes or until cake tests done.
8. Cool in pans on wire racks 10 minutes; remove from pans and let cool completely.

butter, sugar, eggs, allpurpose, baking powder, milk, vanilla extract, lemon extract, butter, water, sugar, coconut frosting, fresh coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668166 (may not work)