Coconut Frosted Layer Cake

Ingredients

Cake

• 1 1/2 cups butter, at room temperature
• 2 cups granulated sugar
• 6 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 3 1/2 cups all purpose flour
• 2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/4 cup milk
• 2/3 cup sweetened shredded coconut

Frosting

• 1 cup cream cheese, at room temperature
• 1 cup unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 4 cups confectioners sugar
• 1 1/2 cups sweetened shredded coconut

Directions

Cake

1. Preheat the oven to 350 degrees F.
2. Grease and flour three, 8-inch round cake pans.
3. Using an electric mixer, cream the butter and sugar on medium-high speed until light and fluffy about 5.
4. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, Add the vanilla and almond extracts and mix well.
5. In a separate bowl, stir together the flour, baking powder, baking soda and salt.
6. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter. Mix until just combined.
7. Fold in coconut.
8. Pour the batter evenly into the 3 pans.
9. Bake for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean.
10. Cool on a baking rack for 10 minutes, then turn the cakes out onto a baking rack to finish cooling.

Frosting

1. For the frosting, Using an electric mixer, combine the cream cheese, butter, vanilla and almond extract on low speed.
2. Add the confectioners sugar and mix gently until just smooth.

Assembly

1. To assemble, place 1 layer on a serving plate, and spread with a thin layer of frosting. repeat with remaining layers then frost the top and sides.
2. To decorate the cake, sprinkle the top with coconut and lightly press into sides.