1 c. butter
2 c. sugar
7 eggs
2 3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
Dash of salt
1 c. buttermilk
2 tbsp. vegetable oil
1 tsp. vanilla extract
1 tsp. coconut extract

FROSTING:

1 c. flaked coconut
Red & green candied cherries (optional)

Cream butter; gradually add sugar and beat 10 to 15 minutes at medium speed of mixer. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with buttermilk and oil, beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings. Pour batter into greased and floured 9 inch round cake pans, (3). Bake at 350 degrees for 20 to 25 minutes or until wooden pick comes out clean. Cool cake in pan 10 minutes. Spread coconut frosting between layers and on top and sides of cake. Sprinkle with coconut and garnish with candied cherries, Cover and chill before serving.