1 coconut
1 stick butter
2 c. sugar
4 lg. or extra lg. eggs
3 c. plain flour
1/2 tsp. salt
2 tsp. baking powder
1 c. milk
1 tsp. lemon extract

Grate coconut and save juice from center of coconut (milk) by cutting hole in the soft eye of the coconut and driving a nail through 1 or the other eyes for air and invert over a glass. Crack the coconut with a hammer. Hull the coconut and peel the rind. Wash in cold water and drain on a towel. Grate on hand grater. For layers, cream butter and sugar. Add eggs, beating well after each addition. Sift flour, salt and baking powder. Add alternately with milk. Add lemon extract. Bake in 3 greased and flour lined cake pans at 350 degrees until done, about 25 minutes. Cool 10 minutes and invert on cooling rack. Ice with Coconut Cake Frosting (recipe follows).

COCONUT CAKE FROSTING:

2 c. sugar
1 c. water
2 tbsp. white syrup
2 egg whites
2 tbsp. sugar
Coconut milk
Coconut

Mix 2 cups sugar, water and white syrup in heavy sauce pan. Cook without stirring until you can spin a thread or 238 degrees on a candy thermometer (soft ball stage). Beat egg whites until stiff. Add 2 tablespoons sugar and continue beating until the whites form a stiff peak. Beat the cooked icing into the egg whites until smooth. Spread 1/3 of coconut milk into each layer. Spread frosting on each layer. Sprinkle with coconut.