| Christmas Coconut Cake
Cake: 1 cup of butter, softened
2 cups of sugar
4 eggs
3 cups of all purpose flour
2 teaspoons of baking powder
A dash of salt
1 cup o milk
1 teaspoon of vanilla
1 teaspoon of coconut flavoring
Coconut Frosting:
1 cup of milk
1/4 cup of all purpose flour
1/2 cup of butter, softened
1/2 cup of shortening
1 cup of sugar
1 teaspoon of coconut flavoring
1 teaspoon of vanilla flavoring
2 cups of flaked coconut, divided
Red and green candied cherries, optional for decoration
Cake: Cream the butter, add sugar, and beat for 10 - 15 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt, add to creamed mixture alternately with milk beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 350ºF. for 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Cool cake pans for 10 minutes. Remove from pans and let cool completely.
Coconut Frosting: Combine the milk and flour in a medium saucepan, cook over medium heat, stirring constantly until mixture thickens. Remove saucepan from heat, and let mixture cool completely. Add butter, shortening and sugar, beat well. Add vanilla and coconut flavoring and 1 cup of coconut, stirring well. Spread frosting between layers and on top and sides of cake. Sprinkle top and sides with remaining 1 cup of coconut. Garnish with cherries if desired. Cover and chill before serving
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