INGRÉDIENTS:
vegetable shortening and flour for preparing the pans
1 cup unsalted butter two sticks, at room temp
2 cups granulated sugar
5 large eggs
1 tsp. Watkins pure vanilla extract
1 tsp. Watkins pure coconut extract
2.5 cups all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup buttermilk
2 cups shredded sweetened coconut for garnishing cake
Instructions:
Preheat oven to 350. Lightly grease and flour two 9 inch round cake pans or one 9×13 cake pan and set aside.
Cream together the butter and sugar in a large bowl with an electric mixer at medium speed until very smooth, at least four minutes.
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.
