coconut layer cake

i just had a birthday week full of all things sweet.

sweet friends, sweet gifts, sweet notes, a sweet husband,

and of course sweet treats. to go along with that, i am sharing

a very sweet, heavenly dessert that you need to make for a special

occasion. i made this coconut cake from scratch for easter with my 

family, and it really was a hit! it's light and moist and y-u-m-m-y.

just trust me on this. like my grandma ginny says, "this cake is so good

it will knock your socks off!" my dad also gave it 2 big thumbs up

and his approval is hard to come by when it comes to food.

ingredients

for the cake:

• 3 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup softened butter
• 2 cups sugar
• 4 eggs {separated}
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
  
  
  for the frosting:
  
• 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

directions:

preheat oven to 350 degrees F. spray two 9 inch cake pans.
in a bowl, sift together the flour, baking powder, and salt. set aside.
in a bigger mixing bowl, beat butter until creamy, and then add sugar
in until smooth. separate eggs and add egg yolks one at a time, beating
in between adding them. next, add the flour mixture & milk alternatively,
starting and ending with flour. stir in vanilla extract, coconut extract,
and 1 cup shredded coconut. in another bowl, beat egg whites until stiff,
but not dry -- then fold into cake mixture.

divide the batter evenly in half between the two pans. bake in preheated
350 oven for 30-35 minutes. allow cakes to cool completely before frosting.
for the frosting:
blend butter and cream cheese until smooth...then add powdered sugar slowly. 
add in vanilla and coconut extract. fold in shredded coconut. spread all over cooled cake.