Bacho's Super Delicious Coconut Birthday Cake

A Tropical Cake For An Island Boy's Birthday

Cake:
2 sticks butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon pure vanilla extract

Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked sweetened coconut

Frosting:

1 stick butter

8 oz. cream cheese

Add powdered sugar to desired consistency and taste

1 tsp. coconut or almond extract

Directions
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.
Divide batter equally among prepared pans.

Bake for 25 to 30 minutes or until done.

Cool in pans 5 to 10 minutes.

Invert cakes onto cooling racks.

Filling:
Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Place the first cake layer onto pedestal. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread a third of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

Frosting:

Cream together butter and cream cheese. Gradually add powdered sugar. Add extract.

Frost cake.

Sprinkle coconut on top and sides of cake.