3 sticks butter
2 c. sugar
3 c. sifted Swans Down cake flour
3 tsp. Calumet baking powder
1/2 tsp. salt
6 eggs
1 c. milk (more if needed)
1 tsp. butter flavoring
1 tsp. vanilla flavoring
1/4 tsp. lemon flavoring
1/2 tsp. almond extract

Soften butter at room temperature. Mix butter and sugar together. Add one egg at a time, beating well. Add flavoring to butter and sugar mixture. Sift flour, baking powder and salt in separate bowl. Add flour, 1 cup at a time. Add milk as mixture gets stiff.

Preheat oven to 350°F. Grease and flour 9-inch baking pans.

Makes 5 layers.

Icing:

2 fresh coconuts (may substitute coconut from dairy freezer)
1/4 c. sugar

Grate coconuts. Add to cooking pan, covering well with part cream (Pet or Carnation) and part milk. Add sugar and bring to boil. Add more sugar to taste. Let cook on low heat for 10 minutes, making sure not to let the liquid cook completely out. This will allow the cake to be moist. Let cool and spread on cake.