°1 cup unsalted butter two sticks, at room temperature
°2 cups granulated sugar
°5 large eggs
°1 teaspoon vanilla extract
°1 tsp coconut flavoring vanilla extract
°2.5 cups all-purpose flour
°1 teaspoon baking soda
°1 teaspoon baking powder
°1/4 tsp salt
°1 cup buttermilk
°Seven Minute No Fail Frosting, click here for printable recipe
°2 cups shredded sweetened coconut to garnish the cake


Preheat the oven to 350
Lightly grease and flour two or 3...8 inch rounds or squares
2 or 3...9 inch round or square
or a 9 X13 cake tin and set aside
Cream the butter and sugar together in a large bowl with an electric mixer on medium speed until very smooth, at least four minutes
Add the eggs, vanilla and coconut flavoring and beat well to combine
In another medium sized bowl, combine flour, baking soda, baking powder and salt
Add the flour mixture and buttermilk to the butter mixture and beat with an electric mixer on medium speed, scraping down the sides as needed, until well blended and smooth, 2-3 minutes
 Pour the batter into the prepared molds
Bake until a toothpick inserted in the center comes out clean, 25-30 minutes for round cakes and 30-35 for a 9 X 13 cake
Chill completely and glaze without fail seven minutes of frosting
Sprinkling with coconut & press coconut into sides after frosting.
Store covered at room temperature for up to two days or in the fridge for up to a week

Enjoy !