Preheat oven to 350 degrees. Grease two 9-inch round cake pans and line with parchment paper. Grease again and dust lightly with flour.
Mix with a paddle: cream butter and sugar on medium-high for 3-t minutes, until light yellow and fluffy. Crack eggs into a small bowl, then add one at a time on medium speed, scraping bowl once during mixing. Add vanilla and almond extracts and mix well. Mixture may appear curdled, but don't be worried.
In another bowl, sift flour, baking powder, baking soda, and salt. On low speed, alternately add dry ingredients and milk in three parts, beginning and ending with dry ingredients. Mix until just combined. Fold in 4 oz of coconut with a spatula.
Pour batter into the 2 pans and smooth the top. Bake in center of oven for 45 to 55 minutes until tops are browned and cake tester comes out clean. Cool 30 minutes on a rack, then turn cakes out onto a rack to finish cooling.
For frosting: cream cream cheese, butter, vanilla, and almond extract on low speed. Add confectioners' sugar and mix until just smooth (don't whip).
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|Serving Size: 1 Serving (2675g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 7446 (65%)|
|Amt Per Serving||% DV|
|Total Fat 827.4g||1103 %|
|Saturated Fat 524g||2620 %|
|Monounsaturated Fat 200.6g|
|Polyunsanturated Fat 34.6g|
|Cholesterol 3519mg||1083 %|
|Sodium 3909.2mg||135 %|
|Potassium 2744.8mg||72 %|
|Total Carbohydrate 907.9g||267 %|
|Dietary Fiber 38.1g||153 %|
|Sugars, other 869.7g|
|Protein 126.5g||181 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 11422
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