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Sunday, September 19, 2010

Coconut-Almond Cake

Cake Ingredients:

  • Cake Flour, 2 1/2 cups
  • Baking Powder, 1 tablespoon
  • Salt, 1/2 teaspoon
  • Butter, 1 1/2 sticks
  • Sugar, 1 1/2 cups
  • Milk, 1 cup
  • Almond Extract, 2 teaspoons
  • Vanilla Extract, 1 teaspoon
  • Egg Whites, 6

Topping Ingredients:

  • Whipping Cream, 2 1/2 cups
  • Sugar, 1/2 cup
  • Vanilla Extract, 1 teaspoon
  • Coconut Extract, 2 teaspoons (not shown, I forgot to get it out)
  • Sliced Almonds, 2/3 cup
  • White Chocolate, 4  one-ounce squares
  • Shredded Coconut, 2 to 3 cups

Directions:

1.       Preheat oven to 350 and spray  two 9-inch round cake pans with non-stick spray. 
2.       Combine the flour, baking powder and salt in a bowl and set it aside.
3.       Combine milk and vanilla and almond extracts.
4.       Beat the butter until it’s light and fluffy.  Gradually add the sugar and continue beating until it’s light.
5.       With the mixer on medium speed, add about a third of the flour mixture.
6.       Then mix in about a third of the milk mixture.  Continue alternating and mix just until it’s well-blended.
7.       Beat the egg whites until they’re stiff.
8.       Fold the egg whites into the batter, about a third at a time.
9.       Spread the batter evenly in the pans and bake for 35 minutes or so, until a toothpick comes out clean.
10.    Once the cake is cool, start on the whipped cream.  Put the bowl in the freezer for a few minutes and make sure the cream is very cold.  Beat the cream until it begins to thicken then add the sugar, vanilla and coconut extracts.  Continue beating until it’s very thick.
11.    Place one layer on a cake plate with wax paper strips under the edges to contain the mess.  Spread generously with whipped cream then sprinkle with coconut and almonds.
12.    Shave white chocolate over the top.
13.    Spread a layer of whipped cream on the second layer and sprinkle it with coconut.
14.    Place that layer, cream side down, on top of the first layer.
15.    Cover the whole thing with whipped cream.
16.    Repeat the coconut, almond and white chocolate.
17.    Decorate with fresh raspberries or strawberries.

Notes on the Cake:
*Layers are fluffy and closely resemble white chiffon cake.  Light and fluffy, with a delicate coconut taste and aroma.  Not overly sweet like a lot of store-bought cakes.
*I followed instructions and used two layers.  However, they were too thick and so a bit dry.  Next time, I will cut each layer in half.
*I will also make a little bit more frosting (maybe 1.5 portion).  It was barely enough.
*I lightly toasted coconut flakes (3 mins in the microwave, have to watch closely and mix after each minute; burn easily) and roasted almond slices in the skillet until light golden brown.
*I used more white chocolate that stated in the recipe -- since cake itself is not very sweet, white chocolate is essential in this cake and becomes a part of perfect harmony with coconuts, almonds, and sweet whipped cream.
*Raspberries added a special touch so will use them again (or other berries).

1 comment:

Sunny said...

The cake looks delicious. I will try your recipe. Leaving now to follow your blog. :) sunny

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