Coconut Cake

Ingredients:

3 sticks Butter, softened

2 cups Sugar

5 Eggs

2 tsp Vanilla Extract

3 cups Flour

1 tsp Baking Powder

1/2 tsp Baking Soda

1 cup Milk

1/2 cup Sweetened Shredded Coconut

For the frosting:

2 sticks Butter, softened

1 lb Cream Cheese, softened

1 tsp Vanilla Extract

1 lb Powdered Sugar

3/4 cup Sweetened Shredded Coconut

Instructions:

Preheat oven to 350. In a stand mixer on medium speed or using a hand mixer cream the butter and sugar together until light and fluffy. Add the eggs in one at a time. Add the vanilla and beat until incorporated.

In a small bowl whisk together the flour, baking powder and baking soda. Alternate adding the dry ingredients to the batter with the milk. Fold in the coconut to combine.

Pour the batter into two cake pans and bake for 45 mins or until a toothpick comes out clean. Cool completely on a wire rack.

For the frosting, in a stand mixer on medium speed or hand mixer cream together the butter, cream cheese and vanilla extract. Slowly add the powdered sugar until combined. Spread this on the cooled cakes and top with the shredded coconut. Slice and enjoy!