682 grams butter, room temp
800 grams sugar
10 each eggs
1 tablespoon vanilla paste
1 tablespoon almond extract
708 Grams Auntie's Gluten Free AP flour
12 grams baking powder
6 grams baking soda
4 grams salt
20 FL oz milk
8 oz by weight coconut
Preheat the oven to 350 degrees F. Grease 4 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
In a separate bowl, mix together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 8 ounces of coconut with a rubber spatula.
Pour the batter evenly into the 4 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.