Fresh Coconut Cake - butter

Method

• Cake:
• Cream butter and sugar until fluffy
• Alternately add flour and eggs blending well
• Add vanilla. Continue beating until smooth. Pour into 3 round 8" greased & floured cake pans.
• Bake 350 for 20 to 30 min. Cool on racks.
• Filling:
• Crack open fresh coconut and reserve milk. Finely grate coconut meat . Reserve 2 T for garnish. In saucepan mix remaining coconut, coconut juice, sugar and milk. Cook over low heat 20 min. Spread mixture over cake layers then stack layers as each is covered. Use all the liquid. Cake will absorb liquid. Cover and allow to mellow in refrig. 24 to 72 hours. Cake can be frozen at this stage.
• Ice with 7 minute icing and garnish with reserved coconut.
• (2 C grated frozen coconut can be substituted but decrease sugar to 1/2 Cup and increase milk to 1 1/4 Cup)