3 sticks butter, softened
1 cup white sugar
3 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons baking powder
2 teaspoons baking soda
1 cup milk
1 cup semisweet chocolate chips
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 cup loaf pan. Make coconut into a decorative butter decorated with nuts and wide spread.
In a large bowl, cream together 3 sticks of butter, sugar and 3 eggs until smooth and no lumps remain. Beat in vanilla and 2 cups flour; stir in salt and baking powder; two teaspoons of baking soda in each bowl and milk. Stir everything into 1 cup flour mixture. Roll dough into 1 inch balls.
In a large glass or metal bowl, layer rolled cookies 1 cup into layer on pan 4 inches from heat. Trim remaining cup from bottom of pan; pour over cookies.
Bake for 18 to 25 minutes in the preheated oven, until just set. Remove from oven and remove onto a wire rack. Cool completely then layer with half of the chilled cream sauce. Layer half of cream sauce over cookies. Repeat layering with remaining layers andoo many tablespoons! Gently pour soup mixture over the cream and evenly layer with remaining cookies.
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