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Export 12 ingredients for grocery delivery
Step 1
Preheat oven to 350F. Grease and flour two 9″ round baking pans.
Step 2
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
Step 3
Using a stand mixer with paddle attachment, cream the butter and sugar together until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, mixing well in between. Add in the vanilla and almond extract and mix well.
Step 4
With the mixer on low speed, add in 1/3 of the flour mixture, followed by 1/2 of the coconut milk. Repeat. Stir in the remaining flour mixture until just combined. Then fold in the shredded coconut with a rubber spatula.
Step 5
Divide the batter evenly into the prepared baking pans. Bake for 25 -30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool completely before frosting.
Step 6
For the frosting: beat the cream cheese, butter, vanilla and almond extract until combined. Mix in the powdered sugar, one cup at a time, until smooth.
Step 7
To assemble: Trim the cake domes if necessary. Place one layer on a serving plate, top side down. Spread frosting on top. Place second layer on top. Cover cake with frosting.
Step 8
To decorate: lightly press the shredded coconut onto the sides of the cake and sprinkle with shredded coconut on top. Serve at room temperature.
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