The Barefoot Contessa, I know the recipe is somewhere online...

Buttercream frosting, and I remember it has almond extract in it. It's a white cake, and it's very good and now I'm going to have to make it soon (but do to my near addiction to flaked coconut, I can't keep it in the house with the other baking supplies).

I do want to try a coconut cake with almond flour though.

with a sour cream/coconut cream frosting that was divine. I'm going into my sad place to weep and mourn for the loss of that beautiful cake.

This is the one I take to family and friends gatherings. its always requested. I make a sheet cake because it is easier to transport.

Make cake
Betty Crocker White cake mix, about 1/2 stick butter, softened, 1 egg, 2 egg whites and water and oil as stated on cake box. Add two teaspoons almond extract and one teaspoon high quality pure Mexican vanilla extract.

Mix all ingredients in large bowl, start mixer on slow, then on high for 3 minutes. Bake in 350 oven in buttered and light floured sheet cake pan. Should take 20 to 25 minutes, depending on size of pan.

Make Frosting
Use about 2/3 Bag Bakers Angel Flake coconut, spread on chopping board and chop until coconut is chopped fine. Set aside.

Note: I bought a bag of pre-chopped coconut, but it was drier than Baker's, I didn't like it.

To make frosting, use one 8 oz block cream cheese, one stick of butter, let both sit out until softened. place both in large bowl, mix well with mixer. Put in about 4 cups powdered sugar, 2 teaspoons high quality Pure Mexican vanilla, 1 teaspoon salt, 2 or 3 tablespoons milk, cream or sour cream. Mix well. If it seems dry, add a little more liquid. should be thick and creamy, but a little softer than frosting used on a layer cake. Spread on cooled white cake.

You will have some frosting left over (refrigerate, use to make sandwich cookies, use plain cookies like Marias or vanilla wafers for this.

Sprinkle the coconut on the cake. Don't skimp, you want enough coconut so the cake looks "woolly"