Ingredients
- 5-Cup Cream Cheese Frosting:
- 1 1/2 cups slivered almonds
- 1/2 cup butter, softened
- 2 cups sugar
- 5 large eggs, separated
- 2 1/4 cups flour
- 1 1/4 teaspoon baking soda
- 1 cup plus 2 tablespoons buttermilk
- 1 teaspoon almond extract
- 1 cup sweetened flaked coconut
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 pound powdered sugar
- 2 teaspoons vanilla
Preparation
Step 1
1. Preheat oven to 350 degrees. Arrange almonds in a single layer in a shallow pan. Bake 6 minutes or until toasted and fragrant. Let cool 10 minutes. Reserve 1/2 cup almonds, chop remaining almonds.
2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
3. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in almond extract, coconut, and chopped almonds.
4. Beat egg whites at high speed until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.
5. Bake at 350 degrees for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks 1- minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
6. Spread 5-Cup Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle with reserved 1/2 cup slivered almonds.
5-Cup Cream Cheese Frosting:
1. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until fluffy. Stir in vanilla.