Recipe

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• 1 cup butter, softened
• 2 cups sugar
• 7 eggs
• 2 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 dash salt
• 1 cup buttermilk
• 2 tbsp vegetable oil
• 1 tsp vanilla
• 1 tsp coconut extract
• 1 cup milk
• 1/4 cup all-purpose flour
• 1/2 cup butter, softened
• 1 cup flaked coconut
• 1/2 cup shortening
• 1 cup sugar
• 1 tbsp coconut extract
• 1 tsp vanilla

• 1 Cream butter; gradually add sugar and beat 10 to 15 minutes at medium speed of electric mixer. Add eggs one at a time, beating well after each addition.
• 2 Combine flour, baking powder, soda and salt;.
• 3 add to cream mixture alternately with buttermilk and oil, beginning and ending with flour mixture.
• 4 Mix well after each addition.
• 5 Stir in flavoring.
• 6 Pour batter into three greased and floured 9-inch round cake pans.
• 7 Bake at 350°F for 20 to 25 minutes, or until a wooden toothpick inserted in the center comes out clean.
• 8 Cool cake in pan for 10 minutes.
• 9 Place on wire rack and let cool completely.
• 10 Combine milk and flour in medium saucepan.
• 11 Cook over medium heat, stirring constantly until mixture thickens.
• 12 Remove saucepan from the heat, and allow mixture to cool completely.