Ingredients
-
3 cups all-purpose flour
-
1 tablespoon baking powder
-
1/4 teaspoon salt
-
1 cup butter (softened)
-
2 cups sugar
-
4 eggs (separated)
-
1 cup milk
-
1 teaspoon vanilla extract
-
1 teaspoon coconut extract
-
1 cup shredded coconut
-
1/2 cup butter (softened)
-
8 ounces cream cheese (softened)
-
4 cups powdered sugar
-
1 teaspoon vanilla extract
-
1 teaspoon coconut extract
-
1 cup shredded coconut
Instructions
- Preheat oven to 350 degrees F. Grease and flour 2-9 inch cake pans.
- Sift together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter till creamy, add sugar until smooth. Add egg yolks, one at a time, beating after each addition.
- Add flour mixture and milk alternatively, beginning and ending with the flour. Stir in vanilla, coconut ext, and 1 cup coconut.
- In another bowl, beat egg whites till stiff but not dry and fold into cake mixture.
- Divide the batter evenly between pans. Bake in preheated oven for 30-35 or until toothpick is inserted into the center of the cake comes out clean. Allow cakes to cool completely before frosting.
- To Make Frosting: Blend butter and cream cheese till smooth. Add powdered sugar slowly. Add vanilla and coconut extract. Fold in shredded coconut. Spread on cooled cake.