COCONUT-ALMOND WHITE CAKE
This is a combination of a coconut cake with coconut creme, milk, and almonds for amazing flavor!
Provided by Jlunsford
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 16
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 15x10x1-inch pan with parchment paper.
- Sift cake flour, baking powder, and salt together 3 times in a bowl.
- Beat egg whites using an electric mixer in a mixing bowl until foamy. Add 1/2 of the total amount of sugar gradually; continue to beat until soft peaks form.
- Beat butter using an electric mixer in a separate bowl until creamy. Gradually add remaining sugar; beat until light and fluffy. Add flour mixture alternately with coconut milk and almond milk in small amounts at a time, beating after each addition until smooth. Mix in flaked coconut, almonds, almond extract, coconut extract, and vanilla extract. Add egg white-sugar mixture and beat thoroughly into batter. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the pan for 10 minutes; remove cake and transfer to a wire rack to cool completely.
- While cake continues to cool, beat butter, salt, vanilla extract, almond extract, and coconut extract together in a bowl using an electric mixer on medium speed until fluffy. Add powdered sugar to butter mixture alternately with coconut milk, beating until smooth. Frost cooled cake.
Nutrition Facts : Calories 585.2 calories, Carbohydrate 64.3 g, Cholesterol 79.4 mg, Fat 36.4 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 23.1 g, Sodium 205.4 mg, Sugar 52.5 g
COCONUT-ALMOND LAYER CAKE WITH CHOCOLATE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with cake flour, tapping out the excess; set aside.
- Whisk the cake flour, almond flour, baking powder and salt in a separate large bowl; set aside. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three additions, alternating with the milk. Increase the speed to medium high and beat until just combined.
- Divide the batter between the prepared pans. Bake until the cakes are golden brown and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans. Run a thin knife around the edges of the cakes and gently turn out onto the rack; remove the parchment and let cool completely.
- Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth; let cool slightly. Combine the butter, confectioners' sugar, melted chocolate, cocoa powder, milk, rum and vanilla in a food processor. Pulse until smooth.
- Place 1 cake layer on a serving plate and spread with 1 cup frosting. Top with the second cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle the top with the coconut.
CHOCOLATE-GLAZED COCONUT-ALMOND CAKE
This is the most sinfully delicious dessert you will ever try! Make for any formal, (or any occasion at all) and this recipe will not disappoint. Presentation is exceptional and elegant. You will need only a very small slice, very rich! This recipe came from Bon Appetit, February, 1994 issue.
Provided by Bev I Am
Categories Dessert
Time 3h
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- For the cake-----------.
- Preheat oven to 325F degrees.
- Butter and flour 9" diameter cake pan with 2" high sides.
- Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend.
- Add yolks, extract and salt and beat 1 minute.
- On low speed, beat in flour alternately with milk in 3 additions each.
- Mix in coconut.
- Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks.
- Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry.
- Fold whites into batter.
- Pour batter into prepared pan.
- Bake until tester inserted into center comes out clean, about 1 hour.
- Cool cake in pan on rack 20 minutes.
- Run small sharp knife around sides to loosen cake.
- Turn out cake onto rack; cool completely.
- For Filling-----------.
- Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat.
- Add white chocolate; stir until melted.
- Pour into bowl and cool.
- Add cream cheese and beat until smooth.
- Mix in coconut.
- Chill until spreadable, about 30 minutes.
- For Glaze-----------.
- Bring 3/4 cup whipping cream and corm syrup to a simmer in heavy medium saucepan.
- Add chocolate and stir until melted and smooth.
- Cool until just pourable, about 15 minutes.
- Using serrated knife, cut cake horizontally in half.
- Place 1 cake layer cut side up on plate.
- Spread filling over.
- Top with second cake layer cut side down.
- Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce).
- Press almonds around sides and in 1" border around top edge of cake.
- Refridgerate cake until glaze sets, about 1 hour.
- (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.) Mix reserved glaze and remaining 1/4 cup whipping cream in saucepan.
- Stir over low heat until sauce is heated through.
- Slice cake; serve with sauce.
COCONUT ALMOND CAKE
Make and share this Coconut Almond Cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 325.
- grease and flour a 9" springform pan.
- beat almond paste and sugar on low speed until crumbly.
- add butter, beat on high until mixed.
- add eggs 1 at a time, beating after each addition.
- add coconut extract, beat for 3 minutes.
- mix flour, baking powder, salt and coconut in a small bowl.
- add to almond paste mixture.
- add coconut milk, mixing everything together.
- pour into springform pan, bake for 45-50 minutes until toothpick inserted in center comes out clean.
- cool on a wire rack for 10 minutes, unmold, cool completely.
- for frosting, beat cream until frothy. add sugar and beat until it forms firm peaks.
- frost the cake and garnish with coconut.
- you can also split the cake in half to form 2 layers and frost the center, then return layer and frost the top and sides.
COCONUT-ALMOND EGG-SHAPED CAKE
Although an egg-shaped cake is symbolic of Easter, this dessert recipe can also be baked in two 8-inch round cake pans for 25 to 30 minutes during any season.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Butter and flour 9-inch egg-shaped cake pans, tapping out excess flour. Whisk together flour, baking powder, salt, and 1 cup coconut in a medium bowl.
- Cream butter and sugar with a mixer until light and fluffy. Add eggs and almond extract, and beat until incorporated. Beat in flour mixture in 3 additions, alternating with coconut milk, and ending with flour mixture.
- Divide batter between prepared pans. Bake until golden brown and a cake tester inserted in the center comes out clean, 40 to 45 minutes. Let cool in pans on wire racks for 30 minutes. Invert cakes onto racks; let cool.
- Trim flat sides of cakes with a serrated knife to create an even surface. Dab some frosting in the center of a serving platter or cake stand. Place 1 cake layer, rounded side down, on top of frosting, and spread 1 cup frosting on top. Top with remaining cake layer, flat side down. Spoon 1/4 cup frosting into a piping bag fitted with a small star tip, and reserve. Working quickly, spread remaining frosting over entire cake. Pipe a decorative garland around circumference of cake with reserved frosting. Press piped spring flowers gently into the frosting to decorate if desired. Mound remaining 1 1/2 cups coconut around cake.
- Using a wooden skewer as a guide, cut cake into slices about 2 inches thick. Cut each slice in half vertically, and serve.
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