Coconut-Almond Layer Cake With Chocolate Frosting
Serves: 3
Shirley Senger
1 January 1970
Based on User reviews:
45
Spice
57
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tsps
Baking Powder1 tsp
Salt1.5 cups
Granulated Sugar4 large
Egg1 tsp
Pure Vanilla Extract1 tsp
Coconut Extract1 cup
Milk3.5 cups
Sugar (confectioners')Directions:
1
Make the cake: Preheat the oven to 325 degrees F
2
Butter two 9-inch round cake pans and line the bottoms with parchment paper
3
Butter the parchment and dust with cake flour, tapping out the excess; set aside
4
Whisk the cake flour, almond flour, baking powder and salt in a separate large bowl; set aside
5
Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes
6
Beat in the eggs, one at a time, until incorporated, scraping down the sides of the bowl as needed
7
Beat in the vanilla and coconut extracts
8
Reduce the mixer speed to low; beat in the flour mixture in three additions, alternating with the milk
9
Increase the speed to medium high and beat until just combined
10
Divide the batter between the prepared pans
11
Bake until the cakes are golden brown and a toothpick inserted into the centers comes out clean, 30 to 35 minutes
12
Transfer to a rack and let cool 10 minutes in the pans
13
Run a thin knife around the edges of the cakes and gently turn out onto the rack; remove the parchment and let cool completely
14
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
15
Combine the butter, confectioners' sugar, melted chocolate, cocoa powder, milk, rum and vanilla in a food processor
16
Pulse until smooth
17
Place 1 cake layer on a serving plate and spread with 1 cup frosting
18
Top with the second cake layer, then frost the top and side of the cake with the remaining frosting
19
Sprinkle the top with the coconut
20
Photograph by David Malosh