Hazel's Fresh Coconut Cake

Ingredients

• 1.5 teaspoons almond extract 
• 2 teaspoons double-acting baking powder 
• 1 cup butter softened
• 2 cups coconut or fresh shredded ( 2 coconuts)
• 0.3 cup coconut milk fresh
• 4 large eggs 
• 2.8 cups flour all-purpose
• 10 servings kumquats 
• 1 cup milk 
• 1 teaspoon salt 
• 2 cups sugar 
• 2 tablespoons sugar 
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• oven
• hand mixer
• microwave

Directions

1. Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well.
2. Add eggs, 1 at a time, beating until blended after each addition.
3. Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in flavorings.
4. Pour batter into 3 greased and floured 9" round cakepans.
5. Bake at 350 for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
6. Combine 2 tablespoons sugar and coconut milk in a small glass bowl. Microwave on HIGH 1 minute; stir until sugar dissolves.
7. Brush 1 cake layer with half of coconut milk mixture, leaving a 1/2" margin around edges.
8. Spread with 1 cup Boiled Frosting, and sprinkle with 1/2 cup shredded coconut. Top with second cake layer, and repeat procedure. Top with remaining cake layer.
9. Spread remaining frosting on top and sides of cake; sprinkle with remaining coconut.
10. Garnish, if desired.