Coconut Cake

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

In the bowl of an electric mixer fitted with a paddle attachment (or by hand), cream 3 sticks of 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 one at a time, scraping down the bowl once during mixing. Add the 1 ¹⁄₂ tsp vanilla extract and 1 ¹⁄₂ tsp almond extract and mix well. The mixture might look curdled - this is ok.

In a separate bowl, sift together the flour, baking powder, baking soda and ¹⁄₂ tsp salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in three parts - beginning and ending with the dry ingredients. Mix until just combined. Fold in 4 oz of shredded 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, 2 sticks of butter, ³⁄₄ tsp vanilla extract and ¹⁄₄ tsp almond extract on low speed. Add the confectioners sugar and mix until just smooth - do not whip.

To assemble, place one cake layer on a flat serving surface, 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 the remaining 6 oz of coconut and lightly press more coconut onto the sides so the cake is completely covered. Serve at room temperature.