Sunday, July 7, 2013

Coconut Almond Cream Cake

This was the very first Southern Living White Cake I made many years ago. The first time it took me three days.  Thankfully, I have gotten more efficient.  The filling still has to be made the day before (or at least eight hours before) and the recipe is somewhat time consuming, but it's not hard and everyone always really likes this cake.

Coconut-Almond Cream Cake
Category:  Desserts
Source: Southern Living

2 c sweetened flaked coconut
½ c sliced almonds
Parchment paper
3 ½ c flour
1 T baking powder
½ t salt
1 ½ c unsalted butter, at room temp
1 ¼ c sugar
1 c firmly packed light brown sugar
5 large eggs
1 c whipping cream
1/3 c coconut milk
1 T vanilla extract
1 T almond extract
Coconut Almond Filling
Coconut Cream Cheese Frosting

  1. Preheat oven to 325.  Bake coconut in single layer in shallow pan 6 minutes.  Place almonds in single layer in another pan; bake, w/coconut, 7-9 min or until almonds are fragrant and coconut is lightly browned, stirring occasionally.
  2. Line 3 (9-in) round cake pans with parchment paper.  Grease and flour paper.
  3. Sift flour, baking powder & salt in very large bowl.
  4. Beat butter at med speed until creamy; gradually add sugars, beating until blended.  Beat 8 min or until very fluffy.  Add eggs, one at a time, beating well after each addition.  Stir in whipping cream and next three ingredients.
  5. Fold butter mixture into flour mixture in batches just until combined.  Pour into pans.
  6. Bake at 325 for 30-32 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks 10 min; remove from pans to wire racks and cool completely.
  7. Place 1 cake layer on serving plate.  Spread half of chilled Coconut Almond Filling over layer.  Top with 1 layer, gently pressing.  Repeat procedure with remaining half of Filling and remaining cake layer.
  8. Gently spread Coconut Cream Cheese Frosting on top and sides of cake.  Press toasted coconut on sides of cake; sprinkle almonds on top.
Coconut Almond Filling
2 T cornstarch
1 t almond extract
1 ¼ c whipping cream
½ c firmly packed light brown sugar
½ c unsalted butter
2 ¼ c sweetened flaked coconut
¼ c sour cream

1.         Stir together cornstarch, almond extract and 2 T water in a small bowl.
2.         Bring whipping cream, brown sugar and butter to a boil over medium heat.  Remove from heat and immediately whisk in cornstarch mixture.  Stir in coconut and sour cream.  Cover and chill 8 hours.

Coconut Cream Cheese Frosting
2 packages cream cheese, softened
½ c unsalted butter, softened
2 c powdered sugar
1 T cream of coconut
1 t vanilla

  1. Beat cream cheese and butter at medium speed until creamy.  Gradually add powdered sugar, beating at low speed until blended.
  2. Increase speed to medium and beat in cream of coconut and vanilla until smooth.

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