Chocolate Covered Almond Coconut Cake

By Tamipri

Ingredients

• Coconut Cream Filling:
• 1 1/2 c. butter, softened
• 1 (8 oz.) pkg. cream cheese, softened
• 3 c. sugar
• 3 c. cake flour
• 1 tsp. baking powder
• 1/4 tsp. salt
• 6 large eggs
• 1 Tb. vanilla extract
• 1 (3.4 oz.) box instant coconut cream-flavored pudding mix
• 1 3/4 c. heavy whipping cream
• 3/4 c. finely ground toasted sliced almonds
• Silky Buttercream:
• 1 1/2 c. sugar
• 6 egg whites
• 2 c. butter, at room temperature
• 1/4 c. heavy whipping cream
• 8 (1 oz.) squares semisweet chocolate, chopped
• Garnish: toasted and chopped almonds

Details

Servings 1

Preparation

Step 1

Preheat oven to 325 degrees. Spray 3 (9") round cake pans with nonstick baking spray with flour. In a large bowl, beat butter and cream cheese at medium-high speed with an electric mixer until creamy. Add sugar; beat until fluffy. In a medium bowl, combine cake flour, baking powder, and salt; sift. Add 2 eggs to butter mixture, beating until combined. Gradually add 1 cup sifted flour mixture, beating until combined. Repeat procedure with remaining eggs and flour mixture, beatin well after each addition. Beat in vanilla. Pour batter evenly into prepared pans, and bake for 22-25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.

Spread Coconut Cream Filling evenly between layers. Spread Silky Buttercream over top and sides of cake. Chill cake for at least 1 hour. In a small saucepan, bring cream to a simmer over medium-high heat. Remove from heat. Place chopped chocolate in a medium bowl. Pour hot cream over chocolate, and let stand for 1-2 minutes, or until chocolate is melted. Let stand for 5-10 mintues, or until room temperature. Slowly pour chocolate over top of cake with 2" and + drizzles down sides from top.

Note: Cake should be stored in refrigerator. Let it come to room temperature before cutting.

For Coconut Cream Filling: In a medium bowl, combine pudding mix and cream. Beat at medium-high speed with an electric mixer until soft peaks form. Beat in almonds. Cover and chill. Note: Filling can be stored in refrigerator for up to 2 days before assembling cake.

For Silky Buttercream: (Makes about 5 cups.) In the top of a double boiler, combine sugar and egg whites. Place over simmering water. Whisking constantly, cook sugar mixture until it reaches 140 degrees on a candy thermometer. Remove from heat. Pour mixture into the bowl of an electric stand mixer. Beat on high speed for 10 minutes. Reduce speed to medium, and add butter, 1 Tb. at a time, beating until combined after each addition. Use immediately.