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Coconut Cream Cake
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| 1 cup | butter, softened |
| 2 cups | sugar |
| 3 large | eggs |
| 3 cups | all-purpose flour |
| 2 tsp. | baking powder |
| 1 cup | milk |
| 1 tsp. | vanilla extract |
| 1/2 tsp. | butter flavoring, (I couldn't find this at the grocery store, so I substituted it with a little extra vanilla extract) |
| 1/2 cup | water |
| 1 tbsp. | sugar |
| Coconut Frosting | |
| 3 cups | flaked coconut |
| Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour and baking powder; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in flavorings. Pour batter into three greased and floured 9-inch round cakepans. Bake at 350 degrees for 25 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Combine water and 1 tbsp. sugar in a small saucepan; bring to a boil. Reduce heat, and simmer 3 minutes. Let it cool, and then spoon sugar mixture over cake layers. Stack layers, spreading about 1 cup Coconut Frosting between layers, and sprinkling 1/2 cup coconut on frosting between layers. Spread remaining Coconut Frosting on top and sides of cake, and sprinkle with remaining coconut. Store in refrigerator. Coconut Frosting: | |
| 2 cups | whipping cream |
| 1/2 cup | sifted powdered sugar |
| 1 tsp. | vanilla extract |
| 1 tsp. | coconut extract |
| 2 drops | butter flavoring, (again, I substituted with vanilla extract) |
Combine all ingredients in a medium bowl; beat at medium speed with an electric mixer until a soft, creamy frosting forms. This process may take a while....don't give up! I added a little extra powdered sugar to make the frosting a tiny bit thicker.
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