1 c. (2 sticks) butter, at room temp.
1 3/4 c. sugar
2 eggs
1 1/2 tsp. vanilla
1/4 tsp. coconut flavoring
3 c. sifted cake flour
2 1/2 tsp. baking powder
1 tsp. salt
1 1/4 c. milk
1/3 c. plus
3 tbsp. coconut

Cream butter; add sugar gradually, creaming until light. Add eggs, vanilla and coconut flavoring; beat until fluffy.

Sift together flour, baking powder and salt; add dry ingredients to creamed mixture alternately with milk, beating after each addition. Beat 1 minute. Stir coconut into batter. Pour batter into two greased and lightly floured 9 x 1 1/2 inch round cake pans. Bake at 350°F for 30 to 35 minutes. Cool 10 minutes, then remove from pans and continue cooling.

Makes 12-16 servings.

GOLDEN BUTTER FROSTING:

1/2 c. (1 stick) butter, softened
1 egg yolk
2 tbsp. buttermilk or milk
1/2 tsp. vanilla
3 c. sifted confectioners' sugar
Coconut (for top and sides of frosted cake)

Place first 5 ingredients in small mixing bowl in order listed. Blend together with electric mixer, beating at medium speed for 3 minutes. If frosting is too soft, beat in a little extra sifted confectioners' sugar to obtain desired spreading consistency.

Spread frosting on cooled cake, then sprinkle frosted cake with coconut. Frosts tops and sides of two 8 or 9-inch layers, or top of a 9x13-inch cake.