Recipes : Coconut Cake : Food Network

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Coconut Cake
Copyright 2006, Barefoot Contessa at Home, All Rights Reserved

Ingredients
3/4 pound (3 sticks) unsalted butter, at room
temperature, plus more for greasing the pans
2 cups sugar
5 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups all-purpose flour, plus more for dusting the pans
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
1/2 pound (2 sticks) unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Instructions
Preheat the oven to 350 degrees F. Grease 2 (9-inch)
round cake pans, then line them parchment paper. Grease them again and dust

lightly with flour.

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. The mixture might look curdled; don't be concerned.

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 (don't whip!).

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.