COCONUT CAKE

FOR THE CAKE:
3 cups cake flour
4 teaspoons baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups sugar
4 eggs, separated
1 cup milk
1 teaspoon vanilla extract
3/4 cup chopped pecans, toasted
FOR THE ICING:
1/2 cup unsalted butter, at room temperature
1 8 ounce package cream cheese, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 tablespoons half and half (2-4 tablespoons)
2 cups coconut flakes

TO PREPARE THE CAKE:
Preheat the oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.

Sift the flour, baking powder and salt into a mixing bowl and set aside. In a large mixing bowl, cream together the butter and sugar until fluffy. Add the egg yolks one at a time, beating well after each addition.

Add the flour mixture and milk in thirds alternately with the sugar mixture, beating until smooth before adding the next. Mix in the vanilla and pecans. Beat the egg whites until stiff and fold into the batter. Divide the batter evenly into the prepared pans.

Bake for 25 minutes until the center springs back slightly to the touch. Let the cakes cool for 10 minutes, then turn them out onto cooling racks.

TO PREPARE THE ICING:
In a mixing bowl, cream together the butter and cream cheese. Gradually beat in the powdered sugar. Beat in the vanilla and coconut extracts. Beat in as much of the half and half as desired to achieve a smoth, spreadable frosting.

Ice one cake on top and sides. Sprinkle liberally with coconut. Top with second cake and continue icing and adding coconut

TO SERVE:
Cut into wedges and serve on individual plates.

Source: Ciao Y'all by Damian Mandola, Johnny Carrabba, John Demers, and Chris T. Sullivan