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1
Preheat oven to 350u00b0F. Grease and flour 3 (8-inch) or 2 (9-inch) round cake pans or spray with nonstick baking spray containing flour.
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2
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.
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3
Divide the batter evenly between the prepared pans and tap pans once on counter to remove air bubbles. Bake for 25-30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool cakes in pans on wire racks for 10 minutes. Remove the pans and place cakes on wire racks to cool completely.
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4
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).
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5
TO COMPLETE CAKE: Spread the frosting between the layers and on top and sides of cake. Place the serving plate on a cookie sheet to catch any loose coconut as you shower the cake. Sprinkle coconut all over the cake, and then gently pat handfuls of coconut onto the sides and top to cover any bare spots. Serves 12.
