COCONUT-ALMOND CREAM CAKE RECIPE - (4.4/5)
Provided by á-2908
Number Of Ingredients 17
Steps:
- 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.
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
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