Coconut Cake with light Butter Cream frosting


Cake:
3 eggs
1  1/2 cups sugar
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 tsp coconut extract or flavoring
1 cup scalded coconut milk 
1/4 cup butter or margarine
3/4 cup shredded coconut

Preheat oven to 350°F. 
Grease two cake pans, set aside. 
Beat the eggs, vanilla and sugar until fully combined (I used a whisk). Beat in flour, baking powder and salt-- mixing until just combined. 
In microwave safe container [I used  a glass 2 cup measuring cup], heat milk until ALMOST boiling [2 minutes did it in my microwave] (BE SURE IT DOESN'T FULLY BOIL). 
Remove from microwave, add butter and stir until butter is fully melted. 
Pour scalded milk/butter into batter all at once. Combine. 
Bake for about 25-30 minutes, until done.

Light Butter Frosting: 
2-3 TB milk
1/4 cup softened butter or margarine
1 tsp vanilla
 4-6 cups confectioner sugar—Start with 4 and add slowly until desired consistency.

Garnish with shredded coconut.

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