Coconut Cake

I was trying to organize all of my food pictures when I came across these. I made this cake a while ago - like beginning of summer a while ago, before nice camera a while ago.

But, since I probably won't make it again anytime soon, and everyone should absolutely have this recipe - I decided to post it.

Seriously, one of the best cakes ever!

Cake Ingredients:

3 sticks butter - at room temperature

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 ounces sweetened shredded coconut

Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Then line the bottom with wax paper or 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 eggs into 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; that's okay.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt.

With the mixture 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 to 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 off.

Now onto the frosting -

Frosting Ingredients:

1 pound cream cheese at room temperature

2 sticks butter at room temperature

3/4 tsp. vanilla extract

1/4 tsp. almond extract

1 pound powdered sugar, sifted

6 ounces sweetened shredded coconut

In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla, and almond extract on ow speed. Add the powdered 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. Serve at room temperature.

This cake is perfect for baby showers, bridal showers, or Sunday nights - really, anytime. Believe me, you should try it....absolutely divine!