Coconut Cake with Almond Cream Cheese Icing

Alright, I was making this cake when the huge fight between Wall-e and Kitsune broke out (read about that here), so it’s a wonder that it made it out of the oven on time and eventually topped with icing.  I’m not sure what prompted me to make this cake, but it definitely served its purpose as a much-needed comfort food for the next few days.

You will need:

3 sticks unsalted butter (room temperature)

2 cups sugar

5 large eggs (room temperature)

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups all purpose flour, plus a little more for cake pans

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup whole milk

6-8 oz sweetened shredded coconut (the original recipe called for 4, but that wasn’t nearly enough for me)

For the frosting:

1 stick regular butter (softened)

8 oz of cream cheese (I used the whipped cream cheese to make it extra fluffy)

1 pound of powdered sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon pure almond extract

about 1/4 cup sliced almonds and 1/4 cup shredded coconut to toast for the topping.

Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans, line them with parchment paper, then grease again and dust with flour.

If someone loved you enough to purchase a Kitchen Aid mixer for your wedding shower, pop on that paddle attachment and cream the butter and sugar on medium-high speed for 4 or 5 minutes, until light yellow and fluffy. Crack eggs in small bowl and reduce to medium speed, then add one egg at a time to mixture. Scrap the bowl to make sure everything is getting incorporated. Add the vanilla and almond extract. The mixture will probably look curdled, so you should have no problem not licking the mixture attachments.

Don't worry if the mixture looks curdled.

In separate, medium sized bowl, sift together flour, baking powder, baking soda, and salt. With the mixer on low speed (unless you like flour in the face) alternately add the dry ingredients and the milk in three parts, beginning and ending with dry ingredients. Mix until just combined, then fold in the coconut. Pour the batter evenly into the two pans and smooth with a knife. It should be light and fluffy.

Now the difficult part: quickly throw bowl and utensils into sink to avoid cake batter consumption.

Bake in center of oven for 45-55 minutes, until tops are brown and knife or toothpick comes out clean. Cool on baking rack for 30 minutes, then turn cakes out of pan to finish cooling.

For the frosting, place butter and whipped cream cheese into mixing bowl and mix together. Add powdered sugar, mix well. Then add almond and vanilla extract. Be careful to not bite your finger off as you test the icing.

If only I were single...

Now, you can do whatever you like with the coconut and almonds. I decided to toast them and sprinkle them on top of the cake, but if you want to mix the almonds into the frosting and sprinkle the coconut on top, or whatever. The world is your oyster. I do recommend toasting them either way, though, so you can get that yummy toasted almond and coconut taste.

Don't keep this in the oven for too long, just until you start to smell them toasting, and most of the time, you're too late then.

It didn't end up being as pretty as I had planned because we were all traumatized from the days events, but it was so good.

Now, grab a huge glass of really cold milk and enjoy!

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