Coconut and sliced almonds are baked into the batter of this moist, scratch-made Almond Coconut Cake, which results in a cake that is extraordinarily tasty and fluffy.
– 1 ½ sticks 170g unsalted butter – 2 cups 400g white sugar – 4 large eggs room temperature – 3 cups 342g cake flour – 2 teaspoons 8g baking powder – ½ teaspoon 3g baking soda – ½ teaspoon 3g salt – 1 ¼ cups 296g buttermilk – ¼ cup 54g vegetable oil – 1 Tablespoon 12g almond extract – 1 cup 85g sliced almonds, finely chopped – 1 cup 78g sweetened coconut – 2 8oz. packages cream cheese – 1 ½ teaspoons 6g coconut extract – 1 teaspoon 4g vanilla extract – 6 to 6 ½ cups 747g powdered sugar – pinch salt – Sliced almonds for sprinkling over top of cake.
Ingredients
For Almond Coconut Cake.Start with a 325-degree oven.Stir flour, baking powder, baking soda, and salt for 30 seconds in a medium bowl. Set asideTo another bowl, add buttermilk, oil, and almond essence. Set aside.
Put the butter in the mixing bowl and mix on medium speed until the mixture is smooth. At a slow pace, add the sugar. Keep mixing on medium speed for three to five minutes, or until the color lightens and the texture becomes fluffy.
While adding it one egg at a time, mix it in thoroughly until the yellow color of the egg yolk is completely gone.Take turns adding the flour mixture and the buttermilk combination, starting with the dry ingredients and ending with the liquid ingredients.
This should be done three times for the dry ingredients and twice for the liquid. Mix the cake batter at a speed that is higher than medium, but do not overmix it.
You can now add the nuts and coconut.Put equal amounts of batter into each of the three cake pans. Bake at 325 degrees F for 25 to 30 minutes, or until a toothpick put in the middle comes out clean or with only a few crumbs attached.
Now turn out and let it cool for 10 minutes.To frost with coconut cream cheesePut the butter in the bowl and mix it in until it's smooth.
Mix in the cream cheese that has been chopped into pieces that are between tiny and medium in size, and continue to mix it with the butter until it is completely incorporated and smooth.
You should now add the vanilla and coconut extracts.While continuing to beat, gradually add the powdered sugar until it is completely incorporated. Do not beat at a speed that is higher than medium or for an excessive amount of time.
When you beat the frosting for a longer period of time, it becomes softer. Simply place it in the refrigerator for a brief period of time if it becomes too soft to pipe.Apply the frosting while it is still cold and ready to use.
In order to restore it to a consistency that is suitable for piping, you may either place it in the freezer for about five minutes or place it in the refrigerator until it becomes somewhat firmer.
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