I like my cakes to have an equal cake-to-frosting ratio, so I bake this cake using four cake pans. Yes, it is very tall and very yummy! If that is too much frosting for your liking, then bake using three cake pans. Note: baking time will be less the more cake pans you use, as there will be less batter in each pan.
3/4 pound (3 sticks) butter, room temperature
2 cups (400 grams) sugar
5 eggs, room temperature
3 tsp vanilla extract
3 cups (360 grams) all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup milk
4 oz sweetened shredded coconut
16 oz cream cheese
2 sticks butter
1 tsp vanilla extract
1 lb powdered sugar
10 oz sweetened shredded coconut
To make cake: Pre-heat oven to 350 F.
Spray 3 (or 4) 9-inch pans with baking spray, line with parchment paper and spray again with baking spray.
In bowl of electric mixer with paddle attachment, cream butter and sugar on medium high for 3-5 minutes until light and fluffy. Add eggs one at a time and mix to incorporate, scraping down bowl as needed. Add vanilla extract and mix well.
In separate bowl sift flour, baking powder, baking soda and salt. With mixer on low speed alternately add dry ingredients then milk in three batches, beginning and ending with dry ingredients. Mix until just combined. Fold in 4 oz of shredded coconut.
Pour evenly into baking pans and bake at 350 F until toothpick comes out clean, about 40 minutes for 3 cake pans and 30 minutes for 4 cake pans. Cool in baking pans for 30 minutes and then turn cakes onto cooling rack to finish cooling.
To make frosting: In bowl of electric mixer with paddle attachment, cream together cream cheese, butter, and vanilla. Add powdered sugar and mix starting on low speed, scrape down bowl and then mix on medium high until fluffy. If the frosting is too stiff add a couple tbsp of milk and mix again until you reach the desired consistency. Fold in 10 oz of shredded coconut.
To assemble: On a flat serving dish or cake stand, lay first layer of cake top side down and spread with frosting. Lay second layer top side up and spread with frosting, continue with third top side down, and fourth top side up (if using). Frost sides of cake and smooth as best you can with spatula. This will be your 'crumb coat'.
Place cake in fridge and let chill for one hour. Once cake has chilled, remove from fridge and frost all over with remaining frosting, this layer of frosting will go on the cake easier and make the cake look pretty. Put cake back in fridge for another hour or until ready to serve, this will allow your cake to have a sound structure and not fall over.
I like my cakes at room temperature, so after I serve the cake I leave it covered on my counter for the remaining days it take to finish the whole cake...three or so days.