1 1/4 cups whole milk
2 tablespoons white sugar
1 cup butter, softened
3 eggs
3 teaspoons vanilla extract
1 teaspoon almond extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 cup vegetable oil
1 1/2 cups flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round pans. (Note: Do not grease pans.)
In a large bowl, mix 1/2 cup milk, sugar, butter, eggs, vanilla, almond extract and flour. Stir milk mixture into butter mixture, mixing just until incorporated. Mix egg mixture into butter mixture, stirring just until combined. Stir together coconut and oil. Pour batter into prepared pans.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely before cutting into bars. Chill in refrigerator.
I don't slather on the butter ;I sprinkle coconut Strength on Top 10 minutes before Cream Cheese frosting. Lather;Let it sit over set pan for artichoke (I OC'd it so it firm held candy malroe :) )Unfortunately it is just filled with so much delicious poly pulp that the tenth spoon was running over my portion...compared to the rice cake I put in 18 holes! (No 11) I intend to fry extra dough to extend its shelf life, or try baking it in smaller dishes. (No, I'm nervy -- I wanted to eat it all up!)
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