½ TSP salt
butter or margarine, softened
1 cup milk
vanilla extract 5 large eggs
package frozen coconut, thawed
Beat first 7
ingredients at medium speed with an electric mixer until well
blended. Add extracts, beating well. Add eggs, one at a time,
beating until blended after each addition. Stir in coconut.
Pour batter into four greased and floured 9-inch round cake
Bake at 400
degrees for 20 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 on wire racks.
coconut filling between layers. Beat whipping cream until
foamy. Gradually add powered sugar, beating until soft peaks
form. Spread on top and sides of cake. Garnish, if desired.
10 to 12 servings.
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