1 cup unsalted butter (2 sticks), at room temperature
2 cups granulated sugar
4 large eggs, at room temperature
1 cup coconut milk
3 cups sifted self rising flour (sift and measure)
1 teaspoon almond extract
1 cup sweetened shredded coconut
Cream cheese frosting
1. Preheat oven to 350 degrees F. Grease and flour 3 9-inch or 2 10-inch cake pans.
2. Using an electric mixer, on a medium speed, beat butter until light and fluffy. Gradually add granulated sugar, beat 3-4 minutes. Scrape down sides once or twice. Add eggs, one at the time, beating after each addition. Beat in vanilla.
3. On a low speed, alternately add flour and coconut milk, beginning and ending with flour.
4. Divide batter evenly between the prepared pans. Bake 25 to 30 minutes or until toothpick inserted in the center comes out clean. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks, cool completely. Spread cake layers with cream cheese frosting, frost the top and sides of the cake and sprinkle with shredded coconut. Cover and refrigerate the cake until serving time.
Cream Cheese Frosting.
5 ounces cream cheese, at room temperature
5 ounces unsalted butter, at room temperature
3-4 cups confectioners' sugar
1 teaspoon vanilla
Enough milk to make the frosting spreadable, 3-4 tablespoons
Beat the cream cheese and butter together in a mixer until fluffy. Add sugar, gradually alternating with the vanilla and milk. If it is too dry just add a few drops of milk. If it is too soupy, add more sugar.
Variations:
Orange: Use grated zest from 1/2 orange instead of vanilla. Use fresh orange juice instead of milk. Try a little orange blossom honey instead of all confectioners' sugar.
Lemon: Use grated zest from 1/2 lemon and use just 1/2 teaspoon of vanilla. Use a little lemon juice diluted in a little water instead of milk.
Chocolate: Use 1/2 cup unsweetened cocoa whisked with 2 1/2 cups of confectioners' sugar instead of all sugar.
Maple: Use maple syrup plus a little maple flavoring instead of a little sugar. Omit the vanilla and milk.
