• 1 1/2 cups butter or margarine softened
• 3 cups sugar
• 5 large eggs
• 2 1/2 cups all purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup cocoa
• 1 1/2 cups buttermilk
• 2 cups flaked coconut
• 2 teaspoons vanilla extract
• 2 teaspoons powdered sugar

Directions

Beat butter at medium speed of an electric mixer about 2 minutes or until soft and creamy.  Gradually add 3 cups sugar, beating at medium speed 5 to 7 minutes.  Add eggs, one at a time, beating just until yellow disappears.

Combine flour and next 3 ingredients, add to butter mixture alternately with buttermilk, beginningand ending with flour mixture.  Mix at low speed just until after each addition.  Stir in coconut and vanilla.  Pour batter into a greased and floured 10-inch tube pan.

Bake at 350 degrees for 50 minutes.  Cover loosely with aluminum foil to prevent excessive browning.  Bake an additional 45 to 50 minutes or until wooden pick inserted in the center of cake comes out clean.  Cool in pan on a wire rack.  Sprinkle with powdered sugar.  Yield: once 10-inch cake.