Coconut Almond Layer Cake With Chocolate Frosting Recipes

Steps:

• Set oven to 350°F.
• Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
• In a medium bowl, beat egg whites until stiff, but not dry; set aside.
• In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
• Add in yolks (one at a time) beating well after each addition.
• In a bowl, sift flour and baking soda together.
• Add to the egg yolk mixture alternating with buttermilk.
• Add in coconut and nuts; beat well.
• Fold in beaten egg whites with a spatula.
• Divide the batter evenly between the three cake pans.
• Bake for 25 minutes, or until cake tests done.
• Place the pans on a wire rack to cool.
• Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up.
• Allow to cool completely before frosting.
• For frosting: Cream together the cream cheese and butter until fluffy.
• Gradually beat in the powdered sugar (this takes about 5 minutes).
• To achieve the spreading consistency you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of ADDITIONAL powdered sugar.
• Stir in 3/4 cup coconut and 3/4 cups pecans.
• Frost and fill cake.
• Sprinkle the top with reserved coconut.

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour 9-inch-diameter cake pan with 2-inch-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 cream and corn syrup to 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-inch border around top edge of cake. Refrigerate 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 cream in saucepan. Stir over low heat until sauce is heated through. Slice cake; serve with sauce.

Steps:

• Butter and dust with flour 2 9x13 pans.
• Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
• Let sit for 1 hour.
• Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
• Let sit for 1 hour.
• Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
• Frost cooled cake and garnish with toasted coconut!