Chocolate-Glazed Coconut-Almond Cake

Recipe by Bev I Am
READY IN: 3hrs
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • For the cake-----------.
  • Preheat oven to 325F degrees.
  • Butter and flour 9" diameter cake pan with 2" high sides.
  • Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend.
  • Add yolks, extract and salt and beat 1 minute.
  • On low speed, beat in flour alternately with milk in 3 additions each.
  • Mix in coconut.
  • Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks.
  • Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry.
  • Fold whites into batter.
  • Pour batter into prepared pan.
  • Bake until tester inserted into center comes out clean, about 1 hour.
  • Cool cake in pan on rack 20 minutes.
  • Run small sharp knife around sides to loosen cake.
  • Turn out cake onto rack; cool completely.
  • For Filling-----------.
  • Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat.
  • Add white chocolate; stir until melted.
  • Pour into bowl and cool.
  • Add cream cheese and beat until smooth.
  • Mix in coconut.
  • Chill until spreadable, about 30 minutes.
  • For Glaze-----------.
  • Bring 3/4 cup whipping cream and corm syrup to a simmer in heavy medium saucepan.
  • Add chocolate and stir until melted and smooth.
  • Cool until just pourable, about 15 minutes.
  • Using serrated knife, cut cake horizontally in half.
  • Place 1 cake layer cut side up on plate.
  • Spread filling over.
  • Top with second cake layer cut side down.
  • Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce).
  • Press almonds around sides and in 1" border around top edge of cake.
  • Refridgerate cake until glaze sets, about 1 hour.
  • (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.) Mix reserved glaze and remaining 1/4 cup whipping cream in saucepan.
  • Stir over low heat until sauce is heated through.
  • Slice cake; serve with sauce.
Advertisement