Jessica's Coconut cake

I will tell you I hate coconut. But I love this. The cake is moist and the icing is sweet and the coconut gives a cool flavor and texture. I love this cake but not as much as my Aunt Jessica so I figured she helps me with any thing (thank you so much), the least I can do is name one of her favorite cakes after her. The actual cake has coconut in it so that ties in some of the flavor as far as mixing it with vanilla. This is a 12 out of 10 in my  book and you will rank it  just like that to once you try it. This cake has everything from flavor to texture. I love sweet icing but in this recipe the coconut is so sweet that you do bot need it to be overly sweet. Me and my family can never finish this whole thing so we put it in the fridge and eat the next day after our delightful delicious  dinner and sense it just  came out of the fridge i the frosting is cold and it taste so good you just want to dive into it. I know youwill love this as much as me and my aunt did.So enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Ingredients-
3 sticks of butter at room temperature,
2 cups of sugar
5 large eggs
1 1/2 tsp vanilla extract
1 1/2 teaspoons pure almond extract
3 cups of flour
1 teaspoon 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
2 sticks of butter
3/4 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1 pound confectioners' sugar, sifted
6 ounces sweetened shredded coconut

Directions-

Preheat the oven to 350 degrees F. 

Grease a pan

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light yellow and f kinda 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. 
In a separate bowl, sift together the flour, baking powder, 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 or spatula . Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until  smooth
To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. 
Place the second layer on top, top side up, and frost the top and sides. 
Put coconut all over the  cake
Cut serve and enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!