Ingredients
- 3/4 pound (3 sticks) unsalted butter, at 70 degrees, plus much more for greasing the pans
- 2 cups sugar
- 5 extra-large eggs, at 70 degrees
- 1 1/2 teaspoons pure vanilla flavoring
- 1 1/2 teaspoons pure almond extract
- 3 cups all-purpose flour, plus much more for dusting the pans
- 1 teaspoon baking powder
- 1/2 teaspoon sodium bicarbonate
- 1/2 teaspoon kosher salt
- 1 cup milk
- 4 ounces sweetened shredded coconut
- For that frosting:
- 1 pound cream cheese, at 70 degrees
- 1/2 pound (2 sticks) unsalted butter, at 70 degrees
- 3/4 teaspoon pure vanilla flavoring
- 1/4 teaspoon pure almond extract
- 1 pound confectioners' sugar, sifted
- 6 ounces sweetened shredded coconut
Directions
Preheat the oven to 350 levels F. Grease 2 (9-inch) round cake pans. then line them parchment paper. Grease them again and mud gently with flour.
Within the bowl of the electric mixer fitted having a paddle attachment, cream the butter and sugar on medium-high-speed for three to five minutes, until light yellow and fluffy. Crack the eggs right into a normal size bowl. Using the mixer on medium speed, add some eggs 1 at any given time, scraping lower the bowl once during mixing. Add some vanilla and almond extracts and blend well. The mix might look curdled don't get worried.
Inside a separate bowl, sift together the flour, baking powder, sodium bicarbonate and salt. Using the mixer on low speed, alternately add some dry ingredients and also the milk towards the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold within the 4 ounces of coconut having a rubber spatula .
Pour the batter evenly in to the 2 pans and smooth the very best having a knife. Bake in the heart of the oven for 45 to 55 minutes, before the tops are browned along with a cake tester arrives clean. Awesome on the baking rack for half an hour, then turn the cakes out onto a baking rack to complete cooling.
For that frosting, within the bowl of the electric mixer fitted having a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add some confectioners' sugar and blend until just smooth (don't whip !).
To put together, place 1 layer on the flat serving plate, top side lower, and spread with frosting. Put the second layer on the top, top side up, and frost the very best and sides. To brighten the wedding cake, sprinkle the very best with coconut and gently press more coconut to the sides. Serve at 70 degrees.
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