Sorry this post is a little late, but any way, my mom is obsessed with this cake. I make it for her every mothers day and her birthday. This is Barefoot contessa’s original recipe and we have been making before i even liked coconut. This really requires my Grandma tricks that she tough me to get that really light a fluffy moist cake,the trick is you just have to beat a lot (using a electric mixer), a lot!! that means when ever you add a egg give it at least 10 seconds to mix on medium-high speed then scrape down the bowl and do it agin with the next egg. Same with the butter and sugar make sure it is really light and fluffy, as my Grandma would say,”it gives the cake volume.”
3 sticks butter
2 cups sugar
5 extra-large eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup milk
4 ounces sweetened shredded coconut
For the frosting:
1 pound cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans (really well)
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow 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 almond extracts 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 in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven 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 fitted with a paddle attachment, 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. Serve at room temperature or i like it cold.