The best coconut cake ever, made in a 9x13, 2 round cake pans or a bundt pan! This versatile cake is perfect for birthdays, anniversaries, baby showers or Sunday dinner.
Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven.
Grease and flour a 9x13 pan, a bundt pan, or two-9 inch round cake pans or line with parchment paper.
Mix flour, baking powder, baking soda and salt together and set aside.
Crack 3 eggs plus one white into a bowl, discard extra egg yolk. Set aside.
Beat butter and sugar with a mixer in a large bowl until light and fluffy for 2-3 minutes.
Add the room-temperature eggs, and additional egg white one at a time, allowing each egg yolk to blend into the butter mixture before adding the next. Mix in extract.
Spoon in the unsweetened Greek yogurt, mixing until just incorporated.
Add all dry ingredients to bowl including 1 cup of sweetened coconut, mixing just enough to evenly combine.
Pour batter into the prepared pan(s).
Bake at 350 degrees F (175 degrees C)
35 minutes for a 9x13 pan, about 40-45 for a bundt pan, and approx 18-22 mintues for 9-inch round cake pans. Bake until a toothpick inserted into the cake comes out with a few moist crumbs attached or the top springs back when touched lightly. Let cool completely before frosting.
Place the coconut on a baking sheet lined with parchment paper and bake at 350 degrees until golden. Let cool and place on top of cake immediatley after frosting.
Mix cream cheese, butter and vanilla together until smooth. Add salt and powdered sugar a cup at a time until smooth. Beat for about 1 minute until frosting is smooth and fluffy. Use a spoon to mix frosting after beaten to remove any air bubbles before frosting cake. Folding a few times should remove air bubbles!