Coconut-Almond Cream Cake

Coconut-Almond Cream Cake
Photo by Beth Dreiling Hontzas

Ingredients

  • ½ cup sliced almonds
  • Coconut-Cream Cheese Frosting
  • 5 large eggs
  • 3 ½ cups all-purpose flour
  • 2 cups sweetened flaked coconut
  • 1/3 cup coconut milk
  • Parchment paper
  • + 27 more ingredients
    • 1 cup firmly packed light brown sugar
    • 1 cup firmly packed light brown sugar
    • 2 cups sweetened flaked coconut
    • 1 ½ cups unsalted butter, at room temperature
    • Coconut-Almond Filling
    • ½ teaspoon salt
    • ½ cup sliced almonds
    • Coconut-Almond Filling
    • 1 tablespoon baking powder
    • Garnishes: kumquats, currants, fresh mint sprigs
    • 1 tablespoon vanilla extract
    • Garnishes: kumquats, currants, fresh mint sprigs
    • Parchment paper
    • 1 cup whipping cream
    • 1 tablespoon almond extract
    • 1 ½ cups unsalted butter, at room temperature
    • 3 ½ cups all-purpose flour
    • 1 cup whipping cream
    • 1 tablespoon vanilla extract
    • 1 tablespoon baking powder
    • 1/3 cup coconut milk
    • 1 ¼ cups granulated sugar
    • 1 ¼ cups granulated sugar
    • 1 tablespoon almond extract
    • 5 large eggs
    • Coconut-Cream Cheese Frosting
    • ½ teaspoon salt

1. Preheat oven to 325°. 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. 2. Line 3 (9-inch) round cake pans wi...

View full recipe at My Recipes

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