ME-Dawn

1 3/4 cups cake flour
2 1/4 tsp baking powder
3/4 tsp salt
1/2 cup butter or margarine
1 cup plus 2 T sugar
2 eggs
2/3 cup milk
1 tsp vanilla
2/3 cup shredded coconut

Preheat the oven to 350F degrees.

Sift together the flour, baking powder, and salt. Set aside.

Cream the butter. Gradually add the sugar. Cream until light and
fluffy. Add eggs, one at a time, beating well after each addition.
Alternately add the flour mixture and milk, beating after each
addition until smooth. Stir in vanilla and coconut.

Pour batter into two greased and floured 8-inch layer pans.

Bake for 30-35 minutes. Cool in pans for 10 minutes. Then, remove
and finish ing on racks.


GOLDEN COCONUT FROSTING:

1/2 cup butter, divided
1 1/3 cups shredded coconut
1 cup firmly packed brown sugar
1/4 cup milk
2 cups confectioners' sugar, sifted
chopped pecans

Melt 2 tablespoons of the butter in a skillet. Add coconut and stir
until golden brown. Remove about half the coconut and set aside.

Melt the remaining butter in skillet with coconut. Add brown sugar.
Cook and stir over low heat 2 minutes, or until blended. Then add
milk and bring to a boil. Remove from heat.

Cool. Gradually add confectioners' sugar until it's the right
consistency to spread, beating well after each addition.

Spread on cake. Sprinkle with remaining coconut. Sprinkle chopped
pecans on top, if desired.

Makes 2 cups frosting, or enough to cover tops and sides of two 8-inch
layers, one 9-inch square, or 24 cupcakes.