Coconut Cake

For the cake:

• 3/4 pound (3 sticks) unsalted butter, at room temperature

• 2 C sugar

• 5 large eggs, at room temperature

• 1 1/2 tsp pure vanilla extract

• 1 12 tsp pure almond extract

• 3 C all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 C milk

• 4 oz. 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 tsp vanilla extract

• 1/4 tsp almond extract

• 1 pound powdered sugar

• 6 oz. sweetened shredded coconut

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

Mix butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy.
Crack the eggs into a small bowl. On medium speed, mix the eggs one 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, mix 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 combined. Add 4 oz. coconut.

Pour the batter evenly into the 2 pans.
Bake in the center of the oven for 45 to 55 minutes, until the tops are browned.