• Preheat the oven to 350 degrees. Spray three six inch round cake pans with baking spray. Line with parchment rounds and spray again.
• In a bowl, sift together the flour, salt, and baking powder. Set aside.
• In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium speed for two minutes, until it is creamy. Then, add the sugar and beat four minutes until fluffy. Then, add the beaten eggs, one at a time, and blend until just combined. Then, add the lemon extract and stir until just combined. Scrape down the sides of the bowl as needed. Then, add the flour and milk in 5 parts, starting and ending with the flour, and beat on low until just combined.
• Bake the cakes for 17 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the pans cool on a rack for ten minutes, and then remove them from the pans. Let them cool completely on the racks.
• For the Cream Cheese Frosting: In a mixing bowl, beat together the cream cheese, vanilla, and butter. Then, sift in the powdered sugar, and whip until blended.
• Spread frosting all over the cake, between the layer, on the sides, and on top.

• Begin by making the Coconut Butter Cake batter: First, Preheat the oven to 350 degrees. Spray the pan with baking spray.
• Sift together the flour, baking powder, and salt into a bowl and set it aside.
• In the bowl of an electric mixer, with the paddle beater attached cream together the butter and sugar on medium speed. Beat them for five minutes until the mixture is fluffy, scraping down the bowl as needed. Add the eggs, one at a time, and the coconut extract. Beating well after each addition.
• Add half the flour mixture, then half the buttermilk. Add the rest of the flour mixture, and the rest of the buttermilk. Scrape the bowl down after each addition.
• Pour the batter into the basket pan, filling the wells ¾ of the way up. Tap the filled pan on the counter and then bake for 18 minutes, or until a toothpick comes out clean. Repeat with the leftover batter, or just make it into cupcakes. Cool in the pan on a wire rack for ten minutes. Invert the pan to remove the cakes and cool them completely on the rack. Serve with the Berry Topping and the Coconut Whipped Cream.

For The Berry Topping:

• Simply mix together the berries.

For the Coconut Whipped Cream:

• In the bowl of an electric mixer, with the whisk attachment on, start beating the cream on low power. Start on low and gradually increase the speed to high. When the cream starts to thicken add the coconut extract and sugar. Beat until the cream is fluffy. I used a piping bag with a star attachment to pipe on the cream, but you can just spoon it on.