*Ingredients
°1 c unsalted butter, two sticks, at room temperature
°2 c granulated sugar
°5 eggs
°1 t vanilla extract
°1 t flavoring coconut found near vanilla extract
°2.5 cups all-purpose flour
°1 t baking soda
°1 t baking powder
°1/4 t salt
°1 c buttermilk
°No fail 7 mn frosting
°2 c shredded sweet coconut to top cake
*Directions
Preheat oven to 350
Lightly greased & flour 2 or 3...8 inches round or square
Round or square 2 or 3.9 inches
or a 9 X13 cake pan and set aside
Cream butter & sugar together in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes
Add the eggs, vanilla and coconut aroma and beat well to combine
In a separate medium bowl, combine flour, baking soda, baking powder and salt
AddING flour and buttermilk mixture to the butter mixture and beat with an electric mixer at medium speed, scraping the sides as needed, until well mixed and smooth, 2-3 minutes
Pour batter into prepared moulds
Cook until a toothpick inserted in the centre comes out clean, 25-30 minutes for round cakes and 30-35 minutes for 9 X 13
Cool completely and freeze without fail for seven minutes of icing
Sprinkle with coconut and press on the sides immediately after icing.
Cover at room temperature for up to two days or in the refrigerator for up to a week
Enjoy !
