Paradise Spice Cake

• 2 1/3 c. all-purpose flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/4 c. plus 2 Tbsp. butter or margarine, softened
• 1/3 c. shortening
• 1 1/3 c. sugar
• 2 eggs
• 1/2 tsp. lemon extract
• 1/2 tsp. vanilla extract
• 3/4 c. milk
• Strawberry-Rhubarb Frosting
• 2 (6 oz.) pkg. frozen unsweetened coconut, thawed
• rhubarb strips

1. Combine flour, baking powder, salt, cinnamon and cloves in a medium bowl; set aside. Cream the butter and shortening. Gradually add sugar, beating well.
2. Add eggs, one at a time, beating well after each addition. Add lemon and vanilla extracts, beating well. Add dry ingredients alternately with milk, beginning and ending with flour.
3. Spoon into 3 greased and floured 8-inch cake pans. Bake at 375u0b0 for 15 minutes or until toothpick comes out clear.
4. Cool in pans 10 minutes. Remove and cool completely. Spread frosting between layers, on sides and top of cake.
5. Press coconut around sides and sprinkle over top.
6. Place rhubarb strips in parallel rows on top. Chill 2 hours before serving.

flour, baking powder, salt, ground cinnamon, ground cloves, butter, shortening, sugar, eggs, lemon extract, vanilla extract, milk, strawberryrhubarb frosting, rhubarb strips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815867 (may not work)