Fresh Coconut Cake(16 Servings)

Sift flour, baking powder and salt together.

Grease and lightly flour three 9-inch cake pans.

In a large mixing bowl, cream butter and sugar, using an electric mixer if possible.

Add eggs, one at a time, mixing well after each addition.

The mixture should be smooth and creamy.

Using a spoon, add one-third of the milk.

Repeat until flour and milk are incorporated.

It is important that ingredients be folded in; batter should not be beaten after flour has been introduced.

Stir in vanilla. Distribute batter evenly among three cake pans and bake in a preheated 350° oven for about 30 minutes, or until layers are golden brown and spring back when gently pressed in the middle. Cool for about 5 minutes and turn layers out of pans.