1 c. butter, softened
3 c. all-purpose flour
1 c. milk
1 tsp. lemon extract
1/2 c. water
2 c. sugar
3 eggs
2 tsp. baking powder
1 tsp. vanilla extract
1/2 tsp. butter flavoring
1 tbsp. sugar
Coconut frosting
1 (1 1/4 lb.) fresh coconut, grated, or 3 c. canned or frozen coconut

Beat butter in a large bowl at medium speed with an electric mixer. Gradually add 2 cups 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 flavorings.

Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 25-30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and let cool completely on wire racks.

Combine water and 1 tablespoon sugar in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes. Drizzle sugar mixture over cake layers. Stack layers, spreading about 1 cup coconut frosting between layers, and sprinkling 1/2 cup grated coconut on frosting between layers. Spread top and sides with remaining coconut frosting and sprinkle with remaining coconut. Store in refrigerator. Yield: 1 (3 layer) cake.

COCONUT FROSTING:

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

Combine all ingredients in a medium bowl; beat at medium speed with an electric mixer until soft peaks form. Yield: 4 cups.