Ingredients:

  • 0.75 lb unsalted butter, room temperature
  • 2 cups granulated sugar
  • 5 extra-large eggs, room temperature
  • 1.5 tsp pure vanilla extract
  • 1.5 tsp pure almond extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup buttermilk
  • 7 oz sweetened shredded coconut
  • 1 lb cream cheese, cold but pliable
  • 0.5 lb unsalted butter, room temperature
  • 1 lb confectioners’ sugar, sifted
  • 1 tsp pure vanilla extract
  • 0.5 tsp pure almond extract
  • 6 oz sweetened shredded coconut (for garnish)

Instructions:

  1. Preheat your oven to 180°C (350°F). Grease two 9-inch round cake pans, line the bottoms with parchment paper.
  2. In a stand mixer fitted with the paddle attachment, cream the 3/4 lb butter and granulated sugar on medium-high speed for 5 minutes until pale and voluminous.
  3. Add eggs one at a time, allowing each to fully incorporate before adding the next. Mix in 1.5 tsp vanilla and 1.5 tsp almond extract.
  4. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
  5. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Mix on low speed until just combined.
  6. Fold in the 7 oz of shredded coconut. Divide the batter evenly between the prepared pans and smooth the tops.
  7. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 15 minutes before turning out onto a wire rack to cool completely.
  8. For the frosting: Cream the 1 lb cream cheese, 1/2 lb butter, vanilla, and almond extract in a mixer. Gradually add the sifted confectioners' sugar and mix until smooth.
  9. Frost the cooled cake layers and the exterior. Press the remaining 6 oz of shredded coconut onto the top and sides of the cake.