2 cups (400 g) of sugar
5 extra large eggs, room temperature
1.5 teaspoons (7.4 mL) of pure vanilla extract
1.5 teaspoons (7.4 mL) of pure almond extract
3 cups (360 g) of all-purpose flour
1 tsp (4 g) of baking powder
½ tsp (2 g) of baking soda
½ tsp (2.5 g) of salt
1 cup (240 mL) of milk
4 oz (113 g) of sweetened, shredded coconut
DIRECTIONS
STEP 1
Preheating your oven is especially important for baking, since the baking powder and baking soda both will only work in high heat. Make sure your oven is set to the correct temperature, which should take around 15 minutes. This time can vary depending on your oven, so pay attention to the preheating indicator light on your oven.[1] If you don’t preheat your oven, your cake might not bake all the way, or you may have to bake it for a longer time. This can also lead to a cake that is unevenly baked. If your oven doesn’t have an indicator light, use a thermometer to judge the temperature of the oven.
STEP 2
Grease 3 circular 9 in (23 cm) pans and line them with parchment paper. Rub butter or margarine into the pans along the bottom and sides. Then, cut pieces of parchment paper that are large enough to line your pans, and press the paper into the pan so that it’s touching the bottom and the sides. If you don’t have extra butter or margarine, you can use a baking spray to grease your pans. Don’t worry if the parchment paper won’t stay in the greased pans. Once you add the batter, the paper will fall into the pan.
STEP 3
Cream the butter and sugar on medium-high for 3-5 minutes. Add the 3 sticks of softened butter and 2 cups (400 g) of sugar into the bowl of an electric mixer and lower and lock the arm. Slowly increase the speed of the mixer until you reach medium-high, and then allow the butter and sugar to combine for at least 3 minutes. They should be light yellow and have a fluffy texture. You may need to use a spatula to push the ingredients down into the bowl as they mix. It’s important to use soften butter since it will combine more easily with the sugar to form a creamy mixture. You can soften your butter by leaving it outside of the refrigerator for 30 minutes, or microwave it on the defrost setting for 15 seconds.
STEP 4
Add the eggs to the mixer 1 at a time, scraping the batter down. Slow the speed of the mixer to medium, and crack 1 egg into the mixer. Then, wait for that egg to mix into the batter before adding another. Continue until you’ve added all of your eggs, and then mix the batter for an additional 1-2 minutes to ensure that the eggs are combined. After you add the eggs, you may have to scrape the batter down the side of the bowl with the spatula before continuing.
STEP 5
Pour in the vanilla and almond extracts, mixing at a medium speed. Measure out 1.5 teaspoons (7.4 mL) of pure vanilla extract and 1.5 teaspoons (7.4 mL) of pure almond extract and put them in the bowl together. Let the batter mix for another 30 seconds. Keep in mind that the batter might look clumpy or “curdled” at this point. This is normal and the clumps will go away when you add the dry ingredients!
STEP 6
Mix the dry ingredients thoroughly in a separate bowl. Pour 3 cups (360 g) of all-purpose flour, 1 tsp (4 g) of baking powder, ½ tsp (2 g) of baking soda, and ½ tsp (2.5 g) of salt into the bowl and use a dry spatula to stir them for at least 1 minute to make an even mixture. If you have a sifter, you can sift the ingredients together to combine them more easily! Did you know? Mixing your dry ingredients separately from the rest of your ingredients prevents the dry ingredients from interacting with the wet ingredients separately, which can cause the cake to become crumbly.
STEP 7
Alternate between adding milk and the dry ingredients into the mixer. Change the mixer speed to low and divide the dry ingredients into thirds. Then, add ⅓ of the dry ingredients followed by 1⁄2 cup (120 mL) of the milk. Pour in another ⅓ of the dry ingredients and then the remaining 0.5 cups (120 mL) of milk. Add the rest of the dry ingredients, and mix everything until combined. Remember to let the batter mix for at least 15-20 seconds in between adding ingredients to give them time to combine.
STEP 8
Fold in the coconut by hand when the mixture is evenly combined. Turn off the mixer and remove the bowl so you can mix by hand. Pour 4 oz (113 g) of sweetened, shredded coconut into the batter and use a spatula to distribute the coconut evenly throughout the batter. Mix for about 1-2 minutes to prevent clumping. Avoid mixing the batter by hand for too long, as this can incorporate more air into the batter, making it rise too much in the oven.
STEP 9
Divide the batter evenly between the 3 pans and bake for 25-30 minutes. Pour the batter into the pans and then place them on the center rack of your preheated oven. After 25 minutes, remove the cakes from the oven and push a toothpick into the center of each. If the toothpick comes out clean, the cake is done! If not, bake the cakes for an additional 5 minutes. You can bake all of the cakes together at one time, but be sure to check to make sure each one is done.
STEP 10
Let the cakes cool completely before adding your frosting. Allow the pans to cool for 5 minutes before removing the cakes from the pans. Then, place the cakes on a wire rack to cool for an additional 1-2 hours. When the cakes are completely cool to the touch, you can begin frosting them.

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