Receta Pastel De Coco

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Coconut Cake
2006, Barefoot Contessa at Home, All Rights Reserved

Prep Time:Inactive Prep Time: Cook Time:

35 min 30 min 50 min

Level: Intermediate

Serves: 10 to 12 servings

Ingredients
3/4 pound (3 sticks) unsalted butter, at room temperature, plus more forgreasing the pans 2 cups sugar 5 extra-large eggs, at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons pure almond extract 3 cups all-purpose flour, plus more for dusting the pans 1teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 cup milk 4 ounces sweetened shredded coconut

For the frosting:
1 pound cream cheese, at room temperature 1/2 pound (2sticks) unsalted butter, at room temperature 3/4 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1 pound confectioners' sugar, sifted 6 ounces sweetened shredded coconut

DirectionsPreheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour. In the bowl of an electric mixer fitted with a paddleattachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time,scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned. In a separate bowl, sift together the flour, bakingpowder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined.Fold in the 4 ounces of coconut with a rubber spatula. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are...