Classic Coconut Layer Cake

Resift the flour with the baking powder and salt. Set aside. In large mixing bowl, cream the butter, granulated sugar, vanilla extract and coconut extract on medium speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk or half and half, and ending with the dry ingredients. Mix just enough to blend the batter after each addition.

FROSTING: In large mixing bowl, place the butter, vegetable shortening, 4 cups of the confectioners’ sugar, cream, coconut extract, vanilla extract and the corn syrup. With mixer on low speed beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition. Once all the sugar is incorporated increase the mixer speed to medium and beat for 5 minutes or until the icing is thick enough to be of good spreading consistency. (If necessary add a little more sifted confectioners’ sugar if too thin or a little more cream if too thick).