Place the second layer on top, top side up, and frost the top and sides.
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Add the confectioners' sugar and mix until just smooth (don't whip!).
Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.įor the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Pour the batter evenly into the 2 pans and smooth the top with a knife. Fold in the 4 ounces of coconut with a rubber spatula. Beat on medium speed until smooth and fluffy. 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. Ingredients 12 cups confectioners' sugar 3/4 cup butter, softened 3/4 cup whole milk 1 tablespoon vanilla extract Directions Combine sugar, butter, milk and vanilla. In a separate bowl, sift together the flour, baking powder, baking soda and salt. The mixture might look curdled don't be concerned. Add the vanilla and almond extracts and mix well. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Grease them again and dust lightly with flour. Grease 2 (9-inch) round cake pans, then line them parchment paper.
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