1Beat butter at medium speed gradually add 2 cups of sugar and beat well.
2Add eggs, one at a time beating well.
3Combine flour, baking powder and add to creamed mixture alternately with milk beginning and ending with flour mixture.
4Stir in vanilla and lemon extract.
5Bake in 3 greased and floured 9 inch round pans.
7Combine 1 Tablespoon of sugar in sauce pan. Boil. Drizzle ever so slightly a little on top of each layer. Frost with Coconut Frosing.
4 cups of Whipping Cream
1 Cup Sugar
1 1/2 tsp. of vanilla extract
1 1/2 tsp. of lemon extract
Combine all ingredients in a large bowl. Beat at medium high speed until soft peaks form.
Frost cooled cake.
Cover cake with coconut.
Store covered in fridge.