Coconut Almond Chocolate Chip Cake

I really enjoy cooking and started the journey into baking about 10 years. Last Christmas my hubby gave me a Kitchen Aid stand mixer and now I make bread much more consistently. Love the mixer! Making Christmas cookies for all my local businesses and neighbors was so much faster this year. Looking forward to learning about y’all too

subheading: Cake:

3 large eggs

2 egg yolks

1 teaspoon pure vanilla extract

1 teaspoon almond extract

¾ cup sour cream

¼ cup buttermilk

2 cups (284g) all-purpose flour

1 ½ cups (297g) sugar

¾ teaspoon baking powder

¾ teaspoon baking soda

¾ teaspoon salt

½ pound (2 sticks | 227g) unsalted butter, room temperature, cut into 1-inch pieces

½ cup (85 g) chocolate chips, chopped small

5 ounces (141g) sweetened shredded coconut, plus more for decorating the cake (I used 2 to 3 cups worth)

subheading: Cream Cheese Coconut Buttercream:

1 ½ cups (3 sticks | 339g) unsalted butter, room temperature

6 ounces (170g) cream cheese, room temperature

Pinch salt

1 teaspoon coconut extract optional

½ teaspoon pure vanilla extract

4 cups (452g) confectioner’s sugar

Directions at thevanillabeanblog.com

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