CAKE - Coconut Cake

By Aemelia

Ingredients

• CAKE:
• 1 & 1/2 cups (3 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 5 eggs, at room temperature
• 1 & 1/2 teaspoons vanilla extract
• 1 & 1/2 teaspoons almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk
• 4 ounces sweetened shredded coconut
• FROSTING:
• 16 ounces cream cheese, softened
• 1 cup unsalted butter, softened
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 pound confectioners’ sugar, sifted
• 6 ounces sweetened shredded coconut

Details

Adapted from bakeorbreak.com

Preparation

Step 1

CAKE:
Preheat oven to 350°. Grease 2 9-inch round cake pans and line each with parchment paper. Grease paper and dust with flour.

Mix butter and sugar on medium-high speed of an electric mixer until light and fluffy (about 3-5 minutes). Add eggs, one at a time, mixing well after each addition. Add extracts and mix. The mixture will look a bit lumpy.

Sift flour, baking powder, baking soda, and salt. Turn the mixer on low speed and add dry ingredients, alternating with milk, in three parts. Mix just until combined. Fold in coconut.
Pour batter evenly into prepared pans. Smooth the tops of each. Bake for 45-55 minutes, or until tops are browned and a toothpick inserted in the center comes out clean. Cool in pans for 30 minutes. Then, remove from pans to finish cooling on wire racks.

FROSTING:
Using an electric mixer on low speed, combine cream cheese, butter, and extracts. Add confectioners’ sugar and mix just until smooth.

Spread frosting on first layer. Place the second layer on top and frost the top and sides. Sprinkle top and sides with coconut.