1925 Cocoanut Cream Cake (Paleo Version)

1925 Cocoanut Cream Cake
(Paleo Version Below)
Kewaskum Woman’s Club Cook Book
1 cup butter
2 cups sugar
6 whole eggs
1 cup of milk
3 ½ cups sifted flour
4 level tsp baking powder
1 ½ cups grated cocoanut
Cream 1 cup of butter; gradually beat in 2 cups of sugar, then beat in one after another, without previously beating, 6 whole eggs; add alternatively, 1 cup of milk and 3 ½ cups sifted flour, sifted again 4 level teaspoons Royal baking powder, lastly beat in 1 ½ cups of grated cocoanut. Bake in 3 layers for about 30 minutes. Spread whipped cream between layers, over the top and sides of cake. Mrs. Karl Hausman.

Made the Cocoanut Cream Cake as paleo cupcakes with the following changes:
1 tbs butter
½ cup sugar
3 eggs
½ cup milk
2 cups almond flour
2 tsp powder
¾ cup cocoanut
Do not overfill!