Coconut cake

Ingredients:

• 110 g sweet coconut flakes
• 340 g of butter at room temperature, plus a little extra for greasing the pan
• 5 eggs, category CB, at room temperature
• 2 tbsp. sugar
• 1.5 tsp vanilla extract
• 1.5 tsp almond extract
• 3 cups of premium wheat flour, plus a little extra for dusting the pan
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 tsp fine salt
• 1 cup of milk

For the cream:

• 450 g Philadelphia cream cheese at room temperature
• 170 g sweet coconut flakes
• 225 g of butter at room temperature
• 3/4 tsp vanilla extract
• 1/4 tsp almond extract
• 450 g sifted powdered sugar

Preparation:

1. In the bowl of an electric mixer fitted with the flat paddle attachment, beat the butter and sugar on medium-high speed for 3 to 5 minutes, until light and fluffy.
   
   Crack the eggs into a small bowl. With the mixer on medium speed, beat in the eggs one at a time, scraping down the sides of the bowl as you beat. Add the vanilla and almond extracts and mix well. The mixture may look curdled, but don't worry.
2. In a separate bowl, combine the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the dry ingredients and milk alternately to the dough in three additions, beginning and ending with the dry ingredients. Mix thoroughly. Add 110 g of coconut and fold in with a silicone spatula.
3. Preheat oven to 180°C. Grease 2 round cake pans with butter, then line them with parchment paper. Grease again and lightly dust with flour.
   
   Divide the batter evenly between the two pans and smooth the tops with a knife. Bake in the center of the oven for 45-55 minutes, until the tops are golden brown and a toothpick comes out clean. Cool on a wire rack for 30 minutes, then remove the cakes from the pans and place them on a wire rack to cool completely.
4. For the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter, vanilla extract, and almond extract on low speed. Add the powdered sugar and mix until smooth (do not beat).
   
   To assemble the cake, place the first layer upside down on a flat serving plate and spread frosting over it. Place the second layer upside down and spread frosting over the top and sides. To decorate, sprinkle coconut over the top and lightly press it into the sides. Serve at room temperature.