Family Tested & Approved
coconut milk, unsweetened
COCONUT BUTTER CREAM ICING
coconut flakes, sweetened
Preheat oven to 325 degrees. Sift flour together with baking soda, baking powder and salt; set aside.
Cream butter and sugar together until fluffy. Beat in eggs one at a time. Add vanilla and coconut extract.
Alternately mix in flour and coconut milk (starting and ending with flour) mixing until well blended
Pour batter into three greased and floured 9 inch round baking pans and bake on 325 for approximately 20-25 minutes or until a toothpick inserted comes out clean.
Cool cakes in pan for 10 minutes then remove from pan and cool on a cooling rack for 30 minutes to an hour before frosting.
To prepare Icing: cream butter; gradually add confection sugar and milk, beating until mixture reaches a good spreading consistency; mix in coconut extract; fold in 1/2 cup coconut flakes.
Frost cake with coconut butter cream icing; cover cake with remaining coconut flakes.