CHRISTMAS COCONUT CAKE 1 c. butter, softened 2 c. sugar 7 eggs 2 3/4 c. all-purpose flour 1 tsp. baking powder 1 tsp. soda Dash of salt 1 c. buttermilk 2 tbsp. vegetable oil 1 tsp. vanilla 1 tsp. coconut extract --COCONUT FROSTING:-- 1 c. milk 1/4 c. all-purpose flour 1/2 c. butter, softened 1 c. flaked coconut 1/2 c. shortening 1 c. sugar 1 tbsp. coconut extract 1 tsp. vanilla Cream butter; gradually add sugar and beat 10 to 15 minutes at medium speed of electric mixer. Add eggs one at a time beating well after each addition. Combine flour, baking powder, soda, and salt; add to cream mixture alternately with buttermilk and oil, beginning and ending with flour mixture. Mix well after each addition. Stir in flavoring. Pour batter into three greased and floured 9-inch round cake pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in center comes out clean. Cool cake in pan 10 minutes. Place on wire rack and let cool completely. Combine milk and flour in medium saucepan. Cook over medium heat, stirring constantly until mixture thickens. Remove saucepan from heat, and let mixture cool completely. Add butter, sugar and shortening
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