Coconut cake recipe?

I would like one that someone has made and is really good. I've researched the ones on the web. I would like an opinion from a ';real'; person. :)Coconut cake recipe?
1/2 cup butter


1 1/2 cups sugar


3 eggs, separated


2 1/2 cups sifted flour


4 tsp. of baking powder


1/4 teaspoon salt


1 tsp. lemon or almond extract





Cream butter well to incorporate air, gradually adding sugar. Beat in egg yolks one at a time, beating well after each addition. Sift together flour, baking powder, salt. Add dry ingredients to creamed butter mixture alternately with 1/2 cup water. Beat well. Add extract.


In a very clean bowl (one trick is to rub the bowl with vinegar), beat egg whites until stiff but not dry. Fold gently into batter. Turn mixture into 2 greased layer cake pans.





Bake in preheated 350 degrees Fahrenheit oven for 25 to 30 minutes or until toothpick inserted in center is nearly clean and cake springs back when pressed lightly in center.





When cake is cooled, frost with a boiled frosting, seven-minute frosting, or all-white Mountain or coconut frosting. Sprinkle with freshly grated coconut.





1 3/4 c. sugar


2 eggs


1 1/2 tsp. vanilla


1/4 tsp. coconut flavoring


3 c. sifted cake flour


2 1/2 tsp. baking powder


1 tsp. salt


1 1/4 c. milk


1/3 c. plus


3 tbsp. coconut





Cream butter; add sugar gradually, creaming until light. Add eggs, vanilla and coconut flavoring; beat until fluffy.


Sift together flour, baking powder and salt; add dry ingredients to creamed mixture alternately with milk, beating after each addition. Beat 1 minute. Stir coconut into batter. Pour batter into two greased and lightly floured 9 x 1 1/2 inch round cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool 10 minutes, then remove from pans and continue cooling. Makes 12-16 servings.








GOLDEN BUTTER FROSTING:





1/2 c. (1 stick) butter, softened


1 egg yolk


2 tbsp. buttermilk or milk


1/2 tsp. vanilla


3 c. sifted confectioners' sugar


Coconut (for top and sides of frosted cake)





Place first 5 ingredients in small mixing bowl in order listed. Blend together with electric mixer, beating at medium speed for 3 minutes. If frosting is too soft, beat in a little extra sifted confectioners' sugar to obtain desired spreading consistency.


Spread frosting on cooled cake, then sprinkle frosted cake with coconut. Frosts tops and sides of two 8 or 9-inch layers, or top of a 9x13 inch cake.





CREAMY COCONUT CAKE





1 pkg. white cake mix


3/4 can sweetened condensed milk


3/4 can cream of coconut


Cool Whip


Angel coconut





Bake cake according to directions in a 9 x 13 inch pan. While still warm, poke holes in cake and pour the mixture of condensed milk and cream of coconut over cake (the mixture should be heated to boiling right before pouring over cake). When cake has completely cooled, spread with Cool Whip and cover that heavily with coconut.








[ Well here are a couple of coconut cake recipes, but they're are many more on cooks.com ]Coconut cake recipe?
Breathe in, Breathe out, That's as real as it gets.


Creamy Coconut Cake





Ingredients





FOR THE CAKE:


2 1/2 c All purpose flour


1/2 ts Salt


2 c Granulated sugar


1 c Milk


2 1/2 ts Baking powder


1 c Butter, softened


4 Eggs


1 ts Vanilla





FOR THE FILLING:


8 oz Whipped cream, stiff


1/4 c Confectioners sugar


1/2 c Chopped walnuts


1/2 c Coconut


1 ts Vanilla





FOR THE FROSTING:


2 pk 3 oz ea cream cheese, soft


2 tb Butter, softened


2 ts Vanilla


4 c Confectioners sugar


1 c Chopped walnuts


1 pk 8 oz coconut





Instructions





1. Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9';) inch round pans. Mix flour with baking powder and 1/2 ts salt. In a large bowl, mixed at high speed beat the butter and 2 cups of sugar until light. Add 4 eggs, one at a time, and beat after each time you add one.


2. Continue beating, occasionally scraping bowl with rubber scraper, until fluffy - about 2 minutes. At low speed, beat in flour mixture, in fourths alternating with milk (in thirds) beginning and ending with the flour mix. Add vanilla. Beat until just smooth, about 1 min.


3. Pour into prepared pans, and bake for 25-30 min., or until surface springs back when lightly touched. Cool pans on wire racks 10 minutes. Remove from pans and cool thoroughly.


4. Prepare the filling: simply whip the cream, adding the sugar and vanilla, and keep cool until the cake has cooled completely.


5. Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla. You might need to add a little milk to make it to the consistency you like.


6. When everything is cool and ready, place a layer on the plate you will serve it from, top side down. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts. Repeat with the second layer, and then place the top layer on. Frost the sides and the top. Cover the entire cake with coconut and if you wish, add chopped walnuts.Refrigerate to set the frosting.


NOTE: I had to use skewers to hold the cake in place while I was frosting it, and it might be a good idea to use these to prevent the cake from sliding.
COCONUT CAKE





Active time: 20 min Start to finish: 2 1/2 hr (includes cooling)





2 cups all-purpose flour


1 teaspoon baking powder


1/2 teaspoon salt


2 sticks (1 cup) unsalted butter, softened


1 1/3 cups sugar


1 teaspoon vanilla


3 large eggs at room temperature


1 cup whole milk at room temperature


1 1/2 cups unsweetened desiccated coconut











Preheat oven to 350掳F. Grease a 10- by 2-inch round cake pan and line bottom with a round of wax paper or parchment. Grease paper and dust pan with flour, knocking out excess.


Sift together flour, baking powder, and salt.





Beat butter with an electric mixer until creamy. Gradually beat in sugar on medium speed until pale and fluffy. Add vanilla, then beat in eggs, 1 at a time. (Mixture may look curdled.)





Alternately beat in flour mixture and milk in 3 batches on low speed. Increase speed to medium and beat batter 1 1/2 minutes, or until smooth. Fold in coconut.





Spoon batter into cake pan and spread evenly.





Bake cake in middle of oven until golden brown and a tester comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 1 hour, then invert onto rack. Remove paper and reinvert onto another rack to cool completely.





Cooks' note:


鈥?Cake keeps, well wrapped, at room temperature 2 days.





Makes 10 servings.