Coconut Cake

2 cups white sugar
1 cup butter
5 eggs
1 teaspoon coconut extract
1 cup buttermilk

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup flaked coconut
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Mix flour, baking powder and salt together and set aside.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time; beat well. Mix in coconut flavoring. Add flour mixture alternately with buttermilk, mixing well with each addition. Fold in coconut. Pour batter into prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.

The cake doesn't bake for an hour. It's more like 40 mins when you put it in 2 9-inch pans.

Frosting

INGREDIENTS:
1 (18.25 ounce) package
yellow cake mix
1 (3.5 ounce) package instant
vanilla pudding mix
1 1/3 cups water
4 eggs
1/4 cup vegetable oil
2 cups flaked coconut

1 cup chopped walnuts
4 tablespoons butter
2 cups flaked coconut
2 teaspoons milk
3 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 (8 ounce) package cream
cheese
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 or 9 inch round cake pans.
2. Blend the cake mix, pudding mix, water, eggs and oil in a large mixing bowl. Beat at medium speed for 4 minutes. Stir in 2 cups of the coconut and the chopped walnuts. Pour the batter into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cakes cool in pans for 15 minutes then remove and finish cooling on rack.
4. To Make Frosting: Melt the butter or margarine in a skillet. Add the 2 cups flaked coconut and stir constantly over low heat until golden brown. Spread coconut on absorbent paper to cool.
5. Cream the remaining 2 tablespoons butter or margarine with the cream cheese. Add the milk and confectioners' sugar alternately, beating well. Add the vanilla and stir in 1 3/4 cups of the toasted coconut.
6. To Assemble Cake: Spread tops of cooled cake layers with some of the frosting. Stack them and then frost the sides of the cake. Sprinkle Cake with the remaining toasted coconut.