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    You are in: Home / Recipes / Almond Coconut 3-Layer Cake With Coconut Frosting Recipe
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    Almond Coconut 3-Layer Cake With Coconut Frosting

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Kittencalskitchen's Note:

    Be prepared everyone will be asking you for this recipe after they try it! the cake can be made without the almond extract but I think it is better with it.

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    Units: US | Metric



    1. 1
      Set oven to 350°F.
    2. 2
      Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
    3. 3
      In a medium bowl, beat egg whites until stiff, but not dry; set aside.
    4. 4
      In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
    5. 5
      Add in yolks (one at a time) beating well after each addition.
    6. 6
      In a bowl, sift flour and baking soda together.
    7. 7
      Add to the egg yolk mixture alternating with buttermilk.
    8. 8
      Add in coconut and nuts; beat well.
    9. 9
      Fold in beaten egg whites with a spatula.
    10. 10
      Divide the batter evenly between the three cake pans.
    11. 11
      Bake for 25 minutes, or until cake tests done.
    12. 12
      Place the pans on a wire rack to cool.
    13. 13
      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.
    14. 14
      Allow to cool completely before frosting.
    15. 15
      For frosting: Cream together the cream cheese and butter until fluffy.
    16. 16
      Gradually beat in the powdered sugar (this takes about 5 minutes).
    17. 17
      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.
    18. 18
      Stir in 3/4 cup coconut and 3/4 cups pecans.
    19. 19
      Frost and fill cake.
    20. 20
      Sprinkle the top with reserved coconut.

    Ratings & Reviews:

    • on May 15, 2009


      Awesome recipe. I used rum extract instead of almond, made into cupcakes, filled with pineapple curd, frosted with whipped frosting, sprinkled toasted coconut on top, put a paper umbrella in, and wah lah....pina colada cupcakes!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 16, 2008


      Thankyou for this amazing recipe, l followed everything except the almond extract which l subsituted for coconut. The filling l followed pretty much too except less sugar and added canned diced pinapple, actually l whipped some cream up and added that too, good texture and easy to spread and stack the other layer. The frosing l kind of made my own,,Whipped up the cream, added some coconut vanilla and sugar. Did this by eye so l cant give measurments. I do recomende is whipping the cream first and them adding the rest by taste. Thanks for submiting, the cake is for my parents anniv and l will update reveiw when they taste it..

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 11, 2006


      Quite a bit of work, but well worth it, would highly recommend!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Almond Coconut 3-Layer Cake With Coconut Frosting

    Serving Size: 1 (244 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1177.0
    Calories from Fat 578
    Total Fat 64.2 g
    Saturated Fat 31.6 g
    Cholesterol 225.6 mg
    Sodium 643.8 mg
    Total Carbohydrate 140.3 g
    Dietary Fiber 3.3 g
    Sugars 104.8 g
    Protein 14.9 g

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