Granny’s Homemade Coconut Cake

cream butter until softmix sugar with butter slowly on medium speed (add just a little sugar at a time)add eggs to mix one egg at a time. mix them in nicely in between each eggturn down mixer to lowest speedcombine salt and baking powder with flourcombine extracts with milkmix flour and milk into sugar mix (begin with a little flour and then add milk, repeat.Start with flour, end with flour. I don’t know why. I don’t ask.Keep pulling the mix off the sides of the bowlSpray three cake pans with no stick spray. bang them on the counter to get out all the air bubblescook at 325 for 20 minutestake them out and let them sit for a couple minutes, then dump them out onto wire cooling racksThe hard part is behind you. Keep going.layer the cakes with seven minute icing and coconutShave coconut or dump it out of the bag, depending on your commitmentSeven Minute FrostingThis works best in a double boiler. If you don’t have one, use a stew pot and place a metal bowl on top of it.Mix all ingredients. beat to blend well. Lower pot should contain rapidly boiling waterBeat with rotary egg beater until icing is standing into peaksRemove upper pan from heat, add flavoring and beat on high until spreadableAdd marshmallow cream and vanilla