1 c. butter, softened
7 eggs
1 tsp. baking powder
Dash of salt
2 tsp. vegetable oil
1 tsp. coconut extract
Coconut frosting
1 c. flakes coconut
2 c. sugar
2 3/4 c. all purpose flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla extract

Cream butter. Gradually add sugar and beat 10-15 minutes at medium speed of electric mixer. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, soda, and salt. Add to creamed mixture alternating with buttermilk and oil beginning and ending with flour mixture. Mix well after each addition. Stir in flavoring. Pour into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 20-25 minutes. Cool. Ice.

FROSTING:

1 c. milk
1/2 c. softened butter
1 tsp. coconut extract
1 c. flaked coconut
1/4 c. all purpose flour
1 c. sugar
1 tsp. vanilla extract

Combine milk and flour in a medium saucepan; cook over medium heat, stirring constantly until mixture thickens. Remove saucepan from heat and let mixture cool completely. Add butter and sugar and beat well. Add flavorings and 1 cup coconut and stir well.