1 c. butter, room temperature
2 c. sugar
4 eggs, room temperature
3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 c. milk
1 tsp. vanilla

Preheat oven to 350 degrees. Prepare three 9 inch cake pans. Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each. Sift together flour, baking powder and salt and add alternately with milk, beginning and ending with flour. Stir in flavorings. Bake for 25 minutes.

COCONUT ICING:

2 c. sugar
1 c. milk
6 tbsp. butter
3 (6 oz.) pkgs. frozen coconut
3 egg whites
1 tsp. vanilla

Cook sugar, milk and butter about 5 minutes until slightly thickened. Cool and then add coconut. Beat egg whites until stiff. Mix thoroughly with coconut mixture, return to medium heat and cook 3 to 4 minutes. After it begins to "blurp", stir in vanilla. Ladle on layers while icing is hot.