Coconut-cake with seven-min frosting

°vegetable shortening and flour to prepare the molds
°1 cup unsalted butter two sticks, at room temperature
°2 cups granulated sugar
°5 large eggs
°1 teaspoon vanilla extract
°1 tsp coconut found near vanilla extract
°2.5 cups all-purpose flour
°1 teaspoon baking soda
°1 teaspoon baking powder
°1/4 tsp salt
°1 cup buttermilk
°Seven Minute No Fail Frosting, click here for printable recipe
°2 cups shredded sweetened coconut to garnish the cake
Preheat oven to 350. Grease also flour 2 9-inch around cake pans or 1 9*13 cake pan also set apart.
Cream the butter and sugar together in a large bowl with an electric mixer on medium speed until very smooth, at least four minutes. Add the eggs, vanilla and coconut flavoring and beat well to combine. In another medium-sized bowl, combine the flour, baking soda, baking powder, and salt.
Add flour mixture and buttermilk to butter mixture and beat with electric mixer on medium speed, scraping sides as needed, until well blended and smooth, 2-3 minutes.
Pour the batter into the prepared pans. Baking 25-30 min for round cakes also 30-35 for a 9×13 cake.
Cool completely and glaze without fail seven minutes of frosting. Sprinkling with coconut also press coconut to sides after frosting.
Keep covered at room temperature for up to two days or in the fridge for up to a week.

Enjoy !