Cake Directions

1. Sift together the sifted flour, baking powder, and salt. Cream the butter.

2. Gradually add sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition.

3. Alternately add flour mixture and milk, beating after each addition until smooth. Stir in the vanilla and coconut.

4. Pour batter into two 8 inch layer pans, lined with parchment paper. Bake at 350 degrees F for 30 to 35 minutes. Cool in pans 10 minutes then remove and cool on racks. Frost with coconut cream frosting.

Frosting Directions

1. Beat the cream cheese and butter in a mixer bowl until light and fluffy.

2. Gradually add the confectioner’s sugar, one cup at a time, alternating with heavy cream.

3. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioner’s sugar if necessary to thicken the frosting, or more cream to thin.

4. Stir in the coconut. If desired, spoon additional shredded coconut evenly over frosted cake.