Coconut cake

Ingredients:

• 3/4 cup (1 1/2 sticks) butter, softened
• 1 3/4 cups sugar
• 3 eggs
• 1 1/2 cups of sour cream
• 1 3/4 cups of self-rising flour
• 1/2 cup of milk
• 1 tablespoon coconut extract
• 1 1/4 cups coconut, toasted and cooled

Method:

Preheat the oven to 350 degrees. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs. Add the sour cream and mix well. Add the flour alternately with the milk, mixing well after each addition. Mix in the coconut extract and then the toasted coconut. Spread the batter in a deep round cake pan. Bake for 50 to 60 minutes or until the cake tests done. Cool in the pan for several minutes and remove to a wire rack to cool completely. Chill in the refrigerator. Trim off the top of the chilled cake to make it level and cut the cake carefully into 3 layers with a large bread knife.

Spread Creamy Frosting between the layers and over the top and side of the cake. Garnish with additional toasted coconut.

You may bake the cake in 3 layers if preferred, adjusting the baking time accordingly.
Creamy Frosting

Ingredients:

• 3/4 cup (1 1/2 sticks) butter, softened
• 1/2 cup shortening
• 6 ounces cream cheese, softened
• 1 (1 pound) package confectioners' sugar
• 1 tablespoon water
• Garnish: Additional toasted coconut

Method:

Cream the butter, shortening and cream cheese in a mixing bowl until light. Sift in the confectioner's sugar and mix until fluffy. Add the water and beat until smooth. Fills and frosts one cake.