Coconut Cream Cake - cooking recipe

Ingredients

1 c. butter or margarine, softened
2 c. sugar
3 eggs
3 c. all-purpose flour
2 tsp. baking powder
1 c. milk
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 tsp. butter flavoring
1/2 c. water
1 Tbsp. sugar
Coconut Frosting
1 1/4 lb. fresh coconut, grated, or 3 c. packaged

Preparation

Beat butter in a large bowl at medium speed with an electric mixer.
Gradually add 2 cups sugar, beating well.
Add eggs, one at a time, beating well after each addition.
Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour.
Stir in flavorings.
Pour batter into 3 greased and floured 9-inch cake pans.
Bake at 350\u00b0 for 25 to 30 minutes or until cake tests done.
Cool in pans on wire racks 10 minutes; remove from pans and let cool completely.