Almond Coconut 3-Layer Cake With Coconut Frosting

Submitted by Kittencalrecipezazz

"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."

 

• Ready In: 55mins
• Ingredients: 16
• Serves: 8

ingredients

• 5 eggs, separated
• 473.18 ml white sugar
• 118.29 ml butter, softened
• 118.29 ml Crisco shortening (plain)
• 4.92-9.85 ml almond extract
• 591.47 ml all-purpose flour, sifted
• 4.92 ml baking soda
• 236.59 ml buttermilk
• 236.59 ml flaked coconut, packed
• 236.59 ml chopped nuts

• FROSTING

• 226.79 g package cream cheese, softened
• 118.29 ml butter, softened
• 709.77 ml confectioners' sugar
• 236.59 ml flaked coconut
• 4.92 ml vanilla
• half-and-half cream

directions

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

Reviews

[texasjj]

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!!!

 

[babyiguana]

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..

 

[skwhiting]

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

 

[Martica]

Great directions and easy to prepare - did it with the almond as suggested. Thought it better the second day. A little heavy to me - my just be too used to box cakes though! My Brother in law couldn't get enough of it though.

 

[Janine Smith]

simply stunning, delicios, and easy to make and great instrutions. Will be making this one a lot, and thank you for your submission.