Coconut Cake

By Cyndi645

Ingredients

• FROSTING:
• 3 sticks unsalted butter at room temp plus extra for
• greasing the pan
• 2 c sugar
• 5 jumbo eggs at room temp
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp almond extract
• 3 cups flour plus extra for greasing the pan
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 c milk
• 4 oz sweetened shredded coconut
• 1 lb cream cheese at room temp
• 2 sticks unsalted butter at room temp
• 3/4 tsp vanilla extract
• 1/4 tsp almong extract
• 1 lb confectioners sugar (sifted)
• 6 oz sweetened shredded coconut

Preparation

Step 1

Preheat the oven to 350 degrees. Grease 2 9-inch round cake pans, then line them with parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with the dry ingredients. Mix until just combined. Fold in the 4 oz of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 -55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.

For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners sugar and mix until just smooth (don't whip).

To assemble, place one layer on a flat serving plate, top side down and spread with frosting. Place the second layer on top, top side up and fros the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temp.