Coconut Cake

**This cake is best when made 3 or 4 days ahead of time and allowed to sit in the refrigerator until served. I would not serve it sooner than 3 days after baking.**

1 stick butter, softened
1 tsp vanilla extract
1/2 cup vegetable oil
4 large eggs, room temperature
2 cups sugar
1/2 tsp soda
1 cup buttermilk (do not substitute!)
1 1/2 tsp baking powder
2 1/2 cups plain flour
1/2 tsp salt
1 large container sour cream
3 cups coconut
1 cup sugar
1 small can coconut milk
1 tub cool whip or freshly whipped cream
Extra coconut for topping

In a large mixing bowl, cream the butter and oil. Add sugar and mix well. Add eggs one at a time. Sift together flour, salt, soda and baking powder. Alternately add flour mixture and buttermilk to sugar mixture.

Divide mixture into 3 greased cake pans. Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in middle comes out clean.

Over each layer drizzle the coconut milk as you build the cake. The cake should be moist but don't make it soggy.

Mix together sour cream, 3 cups coconut, 1 cup sugar and whipped cream. Refrigerate and allow to become thickened. Spread between layers of cooled cake and on top and sides of cake.

Sprinkle remaining coconut over top and sides of cake. (I usually pack it on thick.)

Keep refrigerated.

After 3 days serve to your family.