Coconut Cake

1½ C butter, softened
2 C sugar
5 eggs
1 to 1½ tsp vanilla extract
1 to 1½ tsp almond extract
3 C all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 C buttermilk
1¼ C flaked coconut

Cream Cheese Frosting

1 pkg cream cheese (8 oz), softened
¾ C butter, softened
½ tsp vanilla extract
½ tsp almond extract
2¾ C confectioners’ sugar
Additional flaked coconut, toasted

In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut. Grease and flour a 13”x9” pan. Pour batter into pan. Bake at 350º for approximately 40 minutes or until a toothpick comes out clean. Cool.

For frosting: in a large bowl, beat the cream cheese, butter and extracts until smooth. Gradually beat in confectioners’ sugar. Frost cake; sprinkle with toasted coconut.

~Lori Ann Parkinson