1 1/2 c. sifted cake flour
1 1/4 c. sugar
1/2 c. cocoa
1 1/4 tsp. baking soda and 1/4 tsp. salt
2/3 c. butter (or other shortening)
1 c. buttermilk (2/3 c. and 1/3 c.)
1 whole egg and 3 egg yolks (save whites for frosting)
1 tsp. vanilla extract
1/4 tsp. butter extract
1 (3 1/4 oz.) can coconut or about 3 1/4 oz. frozen or 1 1/2 c. freshly grated coconut and milk (add only 1/2 c. to mix)

(Have eggs at room temperature.)

Sift together flour and soda. Put into large mixer bowl. Add sugar, cocoa, shortening, extracts, salt and 2/3 cup buttermilk. Beat at medium speed for about 2 minutes, stirring while mixing.

Add other 1/3 cup buttermilk and eggs and beat two more minutes while scraping bowl as batter is mixing. Add 1/2 cup coconut, mix well. Bake in two 9 inch cake pans, greased, at 325 degrees for about 35 minutes, or until cake springs back when touched. Do not overcook. As layers are being stacked, soak with coconut milk, and spread coconut, then boiled frosting, then coconut onto each layer.