Coconut Layer Cake

YIELD: 1 - 9 inch round double layer cake

INGREDIENTS:

Cake Batter:

2 cups of flour sifted

1 1/2 cups of sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

2 sticks of butter (1 cup) room temperature

1 teaspoon of coconut extract

1 cup of milk

==========READ CAREFULLY=====

CHOOSE ONLY ONE EGG OPTION

4 egg whites (if you want the cake white)

OR

4 eggs (both white and yolk if you don't mind a bit of "yellow" in the cakes color)

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Procedure:

* Preheat the oven to 350 degrees

* Grease 2 - 9 inch cake pans (and FLOUR them also)

* Beat sugar, butter, sugar, baking powder, salt and milk, and eggs (if using whole eggs option)

* If you want a WHITE cake don't put in the egg whites yet.

* Blend well

* Sift the flour and gradually add it to the cake batter.

* I beat this for awhile. I like and airy cake since this is so rich.

* * * * For those of you using egg whites instead of the whole egg - go ahead and:

* * * beat egg whites until they are stiff

* * Fold them into the cake batter

* Pour batter into well greased and floured cake pan

Bake for 35-40 minutes or until toothpick (or whatever tester you use) comes out clean

FROSTING

See my coconut frosting recipe.

* And the coconut on the top? It's optional. And you can toast it or not toast it (if you use it at all).