Ingredients: |
Ingredients: 3/4 pound unsalted butter at room temperature
2 cups sugar
5 large eggs at room temperature
1 teaspoon vanilla
1 teaspoon almond extract
1 teaspoon coconut 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
FOR THE FROSTING
1 pound cream cheese, at room temperature
1.2 pound unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 pound confectioner's sugar, sifted
6 ounces sweetened shredded coconut
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Directions: |
Directions:Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium high for 3 to 5 minutes. Add the eggs one at a time and incorporate. Add the extracts and mix well. The mixture might look curdled; don't be alarmed.
Ina separate bowl, sift together the dry ingredients. With mixer on low, alternately add the dry ingredients and the milk, beginning and ending with the milk. Fold in the coconut.
Pour the batter evenly into the two pans and smooth the top with a knife. Bake for 45 to 50 minutes; Cool on a baking rack far at least 30 minutes. Turn them over.
Prepare the frosting by creaming the cream chees, butter, extracts on low speed. Add the confectioner's sugar and mix until just smooth.
Assemble the cake by pacing 1 layer on a serving plate, top side down. Frost it and place the second layer on top, top side up. Frost top and sides. Sprinkle top with coconut and press into the sides. Serve at room temperature. |
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