2 c. flour
2 tsp. baking powder
1/4 tsp. salt
1/2 c. butter
1 c. sugar
2 eggs
3/4 c. milk
1 tsp. lemon extract
Shredded coconut

Sift flour, baking powder and salt together. Cream butter; add sugar gradually, beating constantly. Beat eggs; add to creamed mixture. Sift in flour mixture, a little at a time alternating with milk. Add lemon extract and 1/2 cup coconut; beat until well mixed. Pour into 2 well greased 9 inch pans. Bake at 375 degrees for 25 to 30 minutes. Frost with Seven-minute icing; sprinkle top and sides with additional coconut.