Bowden Family Cookbook: Coconut Cake

COCONUT CAKE

CAKE:

1.5 C (3 sticks) unsalted butter, room temp

2 cups sugar

5 extra-large eggs, room temp

1 1/2 tsp pure vanilla extract

1 1/2 tsp pure almond extract

3 C flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 C milk

4 ounces sweetened shredded coconut

FROSTING:

16 oz cream cheese, room temp

1 C unsalted butter, room temp

3/4 tsp vanilla

1/4 tsp almond extract

1 lb confectioners' sugar, sifted

TOPPING:

6 ounces sweetened shredded coconut

Preheat oven to 350

Grease two 9-inch round cake pans. Line with parchment paper. Grease them again and dust lightly with flour.

Cream the butter and sugar with an electric mixer on medium-high speed until light yellow and fluffy, for about 3 to 5 minutes.

Add eggs, vanilla and almond extracts and mix well. 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, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.

Fold in the 4 ounces of coconut with a rubber spatula.

Split the batter evenly into the pans. Then 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.

FROSTING:

In the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed.

Add the confectioners' sugar and mix until just smooth, making sure not to whip it.

To assemble, place 1 layer of cake on a flat serving plate and spread with frosting. Place the second layer of cake 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.