Ingredients

1 lb Plugra

3 C sugar

6 lg eggs

4 1/2 C all-purpose flour

1 1/2 T baking powder

1/2 t salt

1 1/2 C heavy cream

1 1/2 T vanilla

1 t coconut extract

Preparation

  1. Preheat oven to 325. Spray 2 10 inch round pans with oil/flour cooking spray.
  2. In the bowl of an electric mixer with paddle cream butter and sugar until light (5-6 min).
  3. Add eggs one at a time, and beat until creamy, occasionally scraping sides of bowl.
  4. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract.
  5. With mixer on low speed, add flour mixture, alternating wit cream mixture, beginning and ending with flour; beat until just combined.
  6. Pour into prepared cake pans (11 1/2 scoops with large Pampered Chef scoop) and bake until a toothpick inserted into the cake comes out clean, about 55 min. Let cool overnight in refrigerator before slicing to frost.