Ingredients:

  • 3/4 lb unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 extra-large eggs
  • 1.5 tsp pure vanilla extract
  • 1.5 tsp pure almond extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup whole milk
  • 4 oz shredded coconut
  • 1 lb cream cheese, room temperature
  • 3/4 lb unsalted butter, for frosting, room temperature
  • 1 tsp pure vanilla extract, for frosting
  • 0.5 tsp pure almond extract, for frosting
  • 1 lb confectioners' sugar, sifted
  • 6 oz sweetened shredded coconut, for garnish

Instructions:

  1. Preheat your oven to 325°F. Grease two 9 inch cake pans, line the bottoms with parchment paper, and flour the sides.
  2. Sift together the 3 cups flour, 1 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp kosher salt. Mix until the powders are a uniform, snow like white.
  3. In a stand mixer fitted with a paddle attachment, cream 3/4 lb butter and 2 cups sugar on medium high speed for 3–5 minutes. Wait until the mixture is pale ivory and fluffy.
  4. Reduce speed to medium and add 5 extra large eggs one at a time. Scrape the bowl frequently to prevent greasy streaks. Mix in the vanilla and almond extracts.
  5. On low speed, alternate adding the dry mixture and 1 cup whole milk in three batches. Stop as soon as the last streak of flour vanishes.
  6. Fold in 4 oz of shredded coconut by hand using a rubber spatula. Stir gently to keep the air in the batter.
  7. Divide batter evenly between pans and bake for 45 to 55 minutes until a toothpick comes out clean.
  8. Cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.
  9. For the frosting, cream the cream cheese, 3/4 lb butter, and extracts. Add confectioners' sugar and mix until smooth.
  10. Frost the cooled cake and coat the top and sides with the remaining 6 oz of shredded coconut.