Coconut Cake

This topped off our Sunday dinner...another great recipe from my friend!

3/4 pound butter, at room temperature

5 extra large eggs at room temperature

1 1/2 tsp. almond extract

2 cups sugar

1 1/2 tsp. vanilla extract

3 cups flour

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. soda

1 cup buttermilk

7 oz. sweetened shredded coconut

Preheat oven to 325.  In mixer, cream butter and sugar until light and fluffy (about 5 minutes).  With the mixer on low, add the eggs one at a time.  Scrape down the bowl after each egg.  Add the vanilla and almond extract and mix well.  In a separate bowl sift dry ingredients.  In three parts alternately add dry ingredients and the buttermilk to the batter; beginning and ending with the dry.  Mix just until combined.  Fold in 7 oz. of coconut.

Grease and flour 3, 9 inch round cake pans (I did two and used the rest of the batter for cupcakes).  Divide the batter among the pans.  Bake at 325 for 25-30 minutes, or until the top is a light brown and a toothpick comes out clean.  Allow to cool in pans for 5 minutes and then remove to a baking rack and cool completely.  Frost with cream cheese frosting and press coconut onto the tops and sides of the cake.  You can freeze this cake ahead of time in saran wrap and take out the day you need and then frost.

Cream Cheese Frosting

1 pound cream cheese

1 tsp vanilla

3/4 pound unsalted butter at room temperature

1/2 tsp almond extract

1 1/2 pound powdered sugar

In a mixer blend together the cream cheese, butter and vanilla and almond extract.  Add the powdered sugar and mix until smooth.