Ingredients: |
Ingredients: 3/4 lb (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
2 c. sugar
5 extra-large eggs, at room temperature
1 1/2 tsp pure vanilla extract
1 1/2 tsp pure almond extract
3 c. all purpose flour, plus more for dusting the pans
1 tsp baking powder
1/2 tsp kosher salt
1 c. milk
4 oz. sweetened shredded coconut
For the frosting:
1 lb. cream cheese, at room temperature
1/2 lb (2 sticks) unsalted butter, at room temperature
3/4 tsp pure vanilla extract
1 lb. confectioners' sugar, sifted
6 oz. sweetened shredded coconut
|
Directions: |
Directions:Preheat oven to 350º. Grease 2 (9-inch) round cake pans, then line them with parchment paper. Grease them again and dust lightly with flour.
Cream the butter and sugar on medium-high speed for 3 to 5 minutes or until light, yellow and fluffy. Add the eggs 1 at a time.
Add the vanilla and almond extracts.
(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, add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with the dry ingredients.
Mix until combined.
Fold in the 4 oz. of coconut.
Pour the batter evenly into the 2 pans and smooth the top with a knife.
Bake for 45 to 55 minutes, until the tops are browned and the cake tester comes out clean.
Cool on baking rack for 30 minutes.
Frosting:
Combine cream cheese, butter, vanilla and almond extract on low speed.
Add the confectioners' sugar and mix until just smooth (don't whip).
Assemble:
Place 1 layer on a flat serving plate, top side down, spread the frosting.
Place the second layer on the top, top side down, frost the top and the sides.
Sprinkle the top with coconut and light press more coconut onto the sides.
Serve at room temperature. |
This recipe for Coconut Cake is from