COCNUT-ALMOND CREAM CAKE

By Nana_CAM

If the tops of the layers are a little rounded, level them with a serrated knife. This is a tall cake, and it needs to be level if you want your friends to admire your work before they devour it --as they absolutely will.

Ingredients

• 2 cups sweetened flaked coconut
• 1/2 cup sliced almonds
• Parchment paper
• 3 1/2 cups all-purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 1/2 cups unsalted butter, sofened
• 1 1/4 cups granulated sugar
• 1 cup firmly packed light brown sugar
• 5 large eggs
• 1 cup whipping cream
• 1/3 cup coconut milk
• 1 Tbsp. vanilla extract
• 1 Tbsp. almond extract
• Coconut- Almond Filling (see recipe under cakes)
• Cocnut-Cream Cheese Frosting (see recipe under cakes)

Preparation

Step 1

1. Preheat oven to 325 degrees F. Bake coconut in a single layer in a shallow pan 6 minutes. Place almonds in a single layer in another shallow pan; bake, with coconut, 7 to 9 minutes or until almonds are lightly toasted.

2. Line 3 (9-inch)round cake pans with parchment paper. Grease and flour paper. Sift together flour, baking powder, salt in a very large bowl.

3. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugars, beating until blended. Beat 8 minutes more or until very fluffy, scraping bottom and sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition (about 30 seconds per egg). Stir in whipping cream and next 3 ingredients.

4. Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans.

5. Bake at 325 degrees F. for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

6. Place 1 cake layer on a serving plate. Spread half of chilled Coconut-Almond Filling over cake layer. Top with 1 layer, pressing down gently. Repeat procedure with remaining half of Coconut-Almond Filling and remaining cake layer.

7. Gently spread Coconut-Cream Cheese Frosting on top and sides of cake. Press toasted coconut on to sides of cake; sprinkle toasted almonds on top.