Ingredients:

  • 0.75 lb unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 extra-large eggs, room temperature
  • 1.5 teaspoons pure vanilla extract
  • 1.5 teaspoons pure almond extract
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 1 cup whole milk
  • 4 ounces sweetened shredded coconut
  • 1 lb cream cheese, room temperature
  • 0.5 lb unsalted butter, room temperature
  • 0.75 teaspoon pure vanilla extract
  • 0.25 teaspoon pure almond extract
  • 1 lb confectioners’ sugar, sifted
  • 6 ounces sweetened shredded coconut for decoration

Instructions:

  1. Prep the environment. Preheat your oven to 325°F (165°C). Grease and flour two 9 inch round cake pans and line the bottoms with parchment paper. Note: This ensures the cakes release perfectly every time.
  2. Cream the foundation. In a stand mixer fitted with the paddle attachment, cream 3/4 pound of butter and 2 cups of sugar on medium high speed for 5 minutes until the mixture is pale, light, and doubled in volume.
  3. Emulsify the fats. Add the extra large eggs one at a time, mixing well after each addition. Stir in the 1.5 teaspoons vanilla and 1.5 teaspoons almond extracts. Note: If the mixture looks slightly curdled, don't worry; it will smooth out when the flour is added.
  4. Sift the dry. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Note: Sifting prevents flour pockets in the dense batter.
  5. Alternate the additions. With the mixer on low speed, add the dry ingredients and the milk in three parts, starting and ending with the flour. Mix until just combined.
  6. Incorporate the coconut. Fold in the 4 ounces of shredded coconut by hand using a large spatula. Note: Hand folding prevents overworking the gluten.
  7. Bake the layers. Divide the batter evenly. Bake for 45 minutes until a cake tester comes out clean and the edges pull away from the pan.
  8. Initial cooling. Cool in the pans for 30 minutes. This is crucial for the structure to set before you move them.
  9. Whip the frosting. Beat the cream cheese, 1/2 pound butter, and remaining extracts until smooth. Slowly add the confectioners’ sugar and mix until velvety and spreadable.
  10. Final assembly. Frost the cooled layers. Coat the top and sides generously with the remaining 6 ounces of coconut, pressing it gently into the frosting.