Coconut lovers, rejoice! This dense, buttery cake is so good it needs no frosting (but if you love frosting, go for it!), and it makes a luscious dessert when served with a simple whipped topping and fruit, or ice cream.
1 cup butter at room temperature
½ cup solid vegetable shortening
3 cups sugar
3 cups all-purpose flour
8 oz. full-fat cream cheese
7 large eggs
1 T. coconut extract
1 tsp. almond extract
1 ½ cups flaked sweetened coconut, pulsed 4-5 times in food processor
Preheat oven to 325º. Spray a 10 inch/12 cup tube or Bundt pan with oil spray. Using a stand mixer, cream the butter, shortening and sugar. Scrape down the sides and mix in the cream cheese until fluffy. Add the eggs alternately with the flour, occasionally scraping down the sides. Blend in the extracts and the pulsed coconut. Pour batter into the prepared cake pan.
Bake for about 85-90 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Cool on a wire rack for 20 minutes. Gently loosen the sides and around the center of the pan with a thin knife blade and invert the cake onto a serving plate. Frost, if desired, and store in an airtight container. Freezes well.