1 c. butter, softened
2 c. sugar
7 eggs
2 3/4 c. 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
Coconut Frosting
1 c. flaked coconut
Red & green candied cherries (opt.)

Cream butter; gradually add sugar and beat 10 to 15 minutes at medium speed of electric mixer. Add eggs, 1 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, mixing well after each addition. Stir in flavoring.

Pour batter (about 1 1/3 cups) into each of 6 greased and floured 9" round cake pans. Bake at 325 degrees until wooden pick inserted in center comes out clean. Cool cake in pans 10 minutes. Remove layers from pans; place on wire racks and let cool completely.

Spread Coconut Frosting between layers and on top and sides of cake. Sprinkle top and sides with 1 cup coconut; garnish with candied cherries, if desired. Cover and chill before serving.

COCONUT FROSTING:

3 c. milk
3/4 c. flour
1 1/2 c. butter, softened
1 1/2 c. shortening
3 c. sugar
3 tsp. coconut extract
3 tsp. vanilla extract
3 c. flaked coconut

Combine milk and flour in a medium saucepan; cook over medium heat, stirring constantly, until mixture thickens. Remove saucepan from heat, and let mixture cool completely. Add butter, shortening and sugar; beat well. Add flavorings and 3 cups coconut, stirring well.