Helen’s Coconut Cake from The New Basics Cookbook by Julee Rosso and Sheila Lukins

Ingredients

• 2 cups sifted unbleached all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1 tablespoon vanilla extract
• 1 can (4 ounces) shredded Southern-style (not flaked) coconut (see Note)
• ½ cup plus 2 tablespoons (packed) brown sugar
• 2 cups sugar
• 6 tablespoons (¾ stick) unsalted butter
• 1 cup milk
• 2 tablespoons unsalted butter
• 4 eggs
• A teaspoon salt