- 3/4 lb unsalted butter at room temperature plus more
- for greasing the pans
- 2 cups sugar
- 5 extra large eggs at room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup milk
- 4 oz sweetened shredded coconut
- 1 lb cream cheese at room temperature
- 1/2 lb unsalted butter at room temperature
- 3/4 tsp vanilla extract
- 1/4 tsp almond extract
- 1 lb confectioners' sugar, sifted
- 6 oz sweetened shredded coconut
Preheat the over to 350.
Grease two 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-high speed for 3 to 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, baking 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 ounces 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, the 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 frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.