Ingredients:
3/4 pound (3 sticks) unsalted butter, at room temperature
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces (1/2 cup) sweetened shredded coconut
Frosting:
1 pound cream cheese, at room temperature
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces (3/4 cup) sweetened shredded coconut (for
decoration)
Pre heat the oven to 350 degrees fahrenheit. In an electric mixer cream the butter and sugar together until fluffy. Next, add the vanilla, and almond extract to the butter and mix. Once mixed add the eggs one at a time and the milk and mix until thoroughly combined.
Sift the flour, baking powder, baking soda, and salt together and add to the butter mixture and mix until combined. Scrape down the sides and mix again for another minute.
Butter the cake pans and dust lightly with flour. Then add the mixture to the cake pans and bake for 45 to 55 minutes or until a toothpick can go into the center of the cake and come out clean. Let the cake cool for about 30 minutes or until you decide to frost the cake.
In the electric mixer mix together room temperature butter, cream cheese together, vanilla extract, and almond extract using the paddle attachment. Once combined add the confectioners sugar and mix until smooth.
To assemble, place 1 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. Sprinkle coconut on the top and put some more coconut on the sides to decorate.
Serve and enjoy!
Pre heat the oven to 350 degrees fahrenheit. In an electric mixer cream the butter and sugar together until fluffy. Next, add the vanilla, and almond extract to the butter and mix. Once mixed add the eggs one at a time and the milk and mix until thoroughly combined.
Sift the flour, baking powder, baking soda, and salt together and add to the butter mixture and mix until combined. Scrape down the sides and mix again for another minute.
Butter the cake pans and dust lightly with flour. Then add the mixture to the cake pans and bake for 45 to 55 minutes or until a toothpick can go into the center of the cake and come out clean. Let the cake cool for about 30 minutes or until you decide to frost the cake.
In the electric mixer mix together room temperature butter, cream cheese together, vanilla extract, and almond extract using the paddle attachment. Once combined add the confectioners sugar and mix until smooth.
To assemble, place 1 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. Sprinkle coconut on the top and put some more coconut on the sides to decorate.
Serve and enjoy!
