1 c. butter
2 c. sugar
3 c. flour
4 eggs
3 tsp. (scant) baking powder
1/2 tsp. salt
1 tsp. vanilla
1/2 c. buttermilk
1/2 c. water

Cream butter and sugar. Add eggs, 1 at a time, beating thoroughly as each egg is added. Then add dry ingredients sifted together alternately with the buttermilk and water, which has been mixed together. Add vanilla and beat well. Pour batter in 3 round or square cake pans that have been greased and floured or greased and lined with waxed paper. Bake in 375 degree oven for about 20 minutes. Do not over cook.

FILLING FOR COCONUT CAKE:

1 lg. coconut, grated (reserve milk from coconut)
2 c. sugar
2 tbsp. cornstarch
1 c. coconut milk (supplement with sweet milk, if necessary)

Mix all ingredients in order given. Place over heat and cook until thick (about the consistency of mayonnaise or thick gravy). Cool slightly. Spread between layers and on sides and top of cake. Reserve enough of the grated coconut to garnish top of cake.