3/4 to 1 c. creamy peanut butter
2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
1 1/4 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. milk

Preheat oven to 350 degrees. In a small bowl, combine flour, baking powder, baking soda, and salt. Set aside. In a large bowl, combine butter and sugar; beat until creamy. Blend in peanut butter. Beat in eggs and vanilla. Blend in flour and milk alternately. Pour into two 8 inch cake pans and bake at 350 degrees for 35 to 40 minutes.

FROSTING:

1 c. peanut butter morsels
8 oz. cream cheese, softened
1 tsp. vanilla
1/8 tsp. salt
3 c. sifted powdered sugar
2 tbsp. milk
3/4 c. toasted coconut, optional

Melt morsels over hot water (not boiling) till smooth. In large bowl, combine melted morsels, cream cheese, vanilla, and salt. Beat well. Beat in powdered sugar alternately with milk until mixture can spread. Top with toasted coconut.