2 cups butter, softened
1 cup white sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners' sugar
2 cups bread flour
1 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons butter
2 teaspoons vanilla extract
1 cup flaked coconut
1 cup sliced fresh cherries
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the sugar and egg until light and fluffy. Beat in the milk, one tablespoon at a time, mixing well after each. Combine the flour, baking powder and salt; stir into the creamed mixture alternately with the butter and milk mixture. Beat in the remaining 1/2 cup of sugar mixture while mixing in the flour mixture. Spread each pastry layer evenly into the prepared cookie sheet.
Bake for 30 to 35 minutes in the preheated oven, or until a metal toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make the frosting, mix together the flour, baking powder and salt, mix well and spread evenly onto the cooled cake.