1 c. butter, soft
2 c. sugar
3 eggs
3 c. flour
2 tsp. baking powder
1 c. milk
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 c. butter flavoring
1/2 c. water
1 tbsp. sugar
Coconut frosting
1 - 1 1/4 lbs. coconut or 3 c.

Beat butter in a big bowl at medium speed with an electric mixer. gradually add 2 cups of sugar, beating well. Add eggs one at a time, beating after each addition.

Combine flour and baking powder. Add to creamed mixture alternately with milk beginning and ending with flour mixture. Stir in flavoring. Pour batter into 3 greased and floured 9 inch round cake pans.

Bake at 350 degrees for 25-30 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes.

Combine water and 1 teaspoon of sugar in a saucepan. Bring to a boil; reduce heat and simmer 3 minutes. Drizzle sugar mixture over cake layers.

Stack layers; spreading about 1 cup coconut on frosting between layers and sprinkling 1/2 cup coconut on frosting between layers. Spread top and sides with remaining coconut frosting and sprinkle with remaining coconut. Store in refrigerator.

COCONUT FROSTING:

2 c. whipping cream
1/2 c. sugar
1 tsp. vanilla extract
1 tsp. lemon extract
2 drops butter flavoring

Combine all ingredients in a medium bowl. Beat at medium speed with an electric mixer until soft peaks form.