(16-oz.)
containers cream cheese or vanilla frosting
1
(14-oz.)
pkg. flaked coconut, divided
Directions
Preheat oven to 350°F. Grease and flour three 9-inch rounch cake pans.
Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups granulated sugar, beating well. Add eggs, one at a time, beating after each addition.
Sift together flour, baking powder and salt in medium bowl. Add to butter mixture alternately with milk, mixing at low speed until blended. Stir in vanilla and coconut extracts. Pour into prepared pans.
Bake 25 to 28 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool completely on wire racks.
Spread tops of two layers with 1 cup frosting; sprinkle each with 1/2 cup coconut. Stack these layers; top with third layer. Spread remaining frosting on top and sides of cake. Sprinkle with remaining coconut.
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