A very yummy recipe for delicious coconut cake. Serve topped with chocolate for a lovely presentation.
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Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans.
In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and mix well.
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, Mix until just combined. Fold in the coconut with a spatula.
Pour the batter evenly into the 2 pans and smooth the top.
Bake 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.
For the frosting, in the bowl of an electric mixer, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners sugar and mix until just 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. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.