Grandmama’s Coconut Cake with No Fail Seven Minute Frosting

Directions

1. 1
   Preheat oven to 35
2. 2
   Lightly grease and flour two 9 inch round cake pans or one 9x13 cake pan and set aside.
3. 3
   Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes.
4. 4
   Add eggs, vanilla, and coconut flavoring and beat well to combine. In a separate medium sized bowl, stir together flour, baking soda, baking powder, and salt.
5. 5
   Add flour mixture and the buttermilk to the butter mixture and beat with an electric mixer at medium speed, scraping down the sides as needed, until thoroughly blended and smooth, 2-3 minutes.
6. 6
   Pour batter into the prepared pans.
7. 7
   Bake until a toothpick inserted in the center comes out clean, 25-30 minutes for round cakes and 30-35 for a 9x13 cake.
8. 8
   Cool completely and frost with no fail seven minute frosting.
9. 9
   Sprinkle with coconut and press coconut into sides immediately after frosting.
10. 10
    Keep covered at room temp for up to two days or in the refrigerator for up to a week.