Coconut-Almond Cream Cake

This Coconut-Almond Cream Cake is most delicious! It's a tall cake so I did level it with a serrated knife after cooling and before frosting. Enjoy!

Photo by Theresa E.
Adapted from myrecipes.com
Almond and coconut are a sweet combination in this pretty cake worthy of a party.

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

12

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

12

servings

Adapted from myrecipes.com

Ingredients

  • 2

    cups sweetened flaked coconut

  • 1/2

    cup almonds, sliced

  • Parchment paper

  • 3 1/2

    cups all-purpose flour

  • 1

    tablespoon baking powder

  • 1/2

    teaspoon salt

  • 1 1/2

    cups unsalted butter, room temperature

  • 1 1/4

    cups granulated sugar

  • 1

    cup light brown sugar, firmly packed

  • 5

    large eggs

  • 1

    cup whipping cream

  • 1/3

    cup coconut milk

  • 1

    tablespoon vanilla extract

  • 1

    tablespoon almond extract

  • Coconut-Almond Filling

  • Coconut-Cream Cheese Frosting

  • Garnishes: kumquats, currants, fresh mint sprigs (Optional)

Directions

Preheat oven to 325°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 fragrant and coconut is lightly browned, stirring occasionally. Line 3 (9-inch) round cake pans with parchment paper. Grease and flour paper. Sift together flour, baking powder, and salt in a very large bowl. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugars, beating until blended. Beat 8 minutes 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. Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans. Bake 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). 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. Gently spread Coconut-Cream Cheese Frosting on top and sides of cake. Press toasted coconut onto sides of cake; sprinkle toasted almonds on top. Garnish, if desired.

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