Coconut Dove Cake

1 cup butter, softened
2 cup sugar
3 eggs
2 cup all purpose flour
2 tsp. baking powder
1 cup milk
1 tsp. vanilla flavor
1 cup coconut, grated
1 tsp. lemon flavor
1/2 tsp. butter flavor
3 cup canned (cooked) coconut, for spreading between layers

For Thin Syrup:
1/2 cup water
1 tbsp. sugar

2 cup whipping cream
1/2 cup sugar
1 tsp. vanilla flavor
1 tsp. lemon flavor

Preheat oven to 350F. Beat butter at medium speed of mixer. Add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour and baking powder. Add to creamed mixture, alternating with milk, ending with flour. Stir in flavorings. Pour batter in Pam sprayed and floured cake pans. Bake 25-30 minutes. Cool 10 minutes on wire racks. Remove from pans.

Thin syrup: Combine water and 1 tablespoon sugar in saucepan. Bring to a boil. Then simmer 3 minutes. Drizzle this over layers.

Spread 1 can (cooked) coconut over each layer and sprinkle each with grated coconut.

Combine frosting ingredients, beat until stiff peaks form. Spread on top and sides.

Serves 10

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Cajun Country -- New Iberia, Louisiana