This is an old family recipe. It originally called for fresh grated coconut and coconut milk. Due to the fact that so many times the coconuts didn't have much flavor or were bad, this recipe was revised to use the frozen coconut. It is one of the best coconut cakes I have ever had!

4		eggs, lightly beaten
2	cups	sugar
2	cups	flour
2	teaspoons	baking powder
1	teaspoon	coconut flavoring
1	cup	milk
3/4	cup	butter
3	12 oz.	packages of frozen fresh grated coconut

• Combine eggs and sugar and beat until light and fluffy.
• Add flour and baking powder and beat on low until smooth.
• Add coconut flavoring.
• Combine milk and butter in a saucepan and heat until butter melts.
• Fold into other mixture.
• Bake in 2 or 3 greased and floured 8 or 9 inch cake pans at 350°F for 25-30 minutes or until a toothpick inserted comes out clean.
• Thaw the packages of coconut.
• Squeeze each opened package coconut over the cooled cakes so that the coconut "milk" is sprinkled over the cake and soaks into the cake.
• Ice generously with "Seven-Minute Frosting"
• Topping the icing with the coconut (in between the layers too!).