Coconut Cake

This has become the favorite office Coconut Cake. It's a two-layer cake which can easily be cut into a four-layer cake ... there is plenty of creamy frosting to cover the layers.

3/4 lb. (3 sticks of butter), at room temperature

2 cups sugar

5 large eggs, at room temperature

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond or coconut extract

3 cups all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup milk

4 oz. sweetened shredded coconut

1. Preheat oven to 350 degrees F. Grease 2 9-inch cake pans and dust lightly with flour.

2. In the bowl of a mixer, cream the butter and sugar on medium-high for about four minutes until light and fluffy.

3. With the mixer on medium speed, add the eggs one at a time, mixing well after each addition. Add the vanilla and almond/coconut extracts and mix well.

4. In a separate bowl, sift the flour, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture and milk to the batter in three parts, beginning and ending with the flour. Mix until just combined. Fold in the coconut with a rubber spatula or wooden spoon.

5. Pour the batter evenly into the pans and smooth the tops.

6. Bake in the center of the oven for 40 - 45 minutes until a cake tester comes out clean. The cakes should be a golden brown. Cool on a baking rack for 30 minutes and then remove from pan to cool completely.

Frosting:

8 oz. cream cheese at room temperature

1/2 lb (2 sticks) butter, at room temperature

3/4 tsp. vanilla extract

3/4 tsp. almond/coconut extract

5 cups confectioners' /powdered sugar

1 cup sweetened shredded coconut

1. In the bowl of a mixer, combine the cream cheese and butter, vanilla and almond/coconut extract on low speed.

2. Gradually add the powdered sugar and mix only until just combined. Do not whip!

3. To assemble cake, place one layer (top down) on a cake plate and spread with a generous amount of frosting. Sprinkle a light layer of coconut on top of the frosting. Place the other cake (topside up) on the frosted layer, and spread frosting on the top and work your way down to the sides of the cake. Sprinkle the rest of the coconut on the top and sides of the cake. This is a messy process ... I usually put the cake plate on a clean baking sheet and toss the coconut at the sides of the cake.

This cake bakes into a beautiful golden brown.