Coconut-Almond Cream Cake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Brooks Hamaker, from New Orleans, makes this cake with the precision of a skilled baker who has made his masterpiece many times. If the tops of the layers are a little rounded, he recommends leveling them with a serrated knife. This is a tall cake, he says, and it needs to be level if you want your friends to admire your work before they devour the cake-as they absolutely will. Ingredients:
2 cups sweetened flaked coconut |
1/2 cup sliced almonds |
parchment paper |
3 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 1/2 cups unsalted butter, at room temperature |
1 1/4 cups granulated sugar |
1 cup firmly packed light brown sugar |
5 large eggs |
1 cup whipping cream |
1/3 cup coconut milk |
1 tablespoon vanilla extract |
1 tablespoon almond extract |
coconut-almond filling |
coconut-cream cheese frosting |
garnishes: kumquats, currants, fresh mint sprigs |
Directions:
1. Preheat oven to 325°. Bake coconut in a single layer in a shallow pan 6 minutes. Place almonds in a single layer in another shallow pan; bake, with coconut, 7 to 9 minutes or until almonds are fragrant and coconut is lightly browned, stirring occasionally.
2. Line 3 (9-inch) round cake pans with parchment paper. Grease and flour paper.
3. Sift together flour, baking powder, and salt in a very large bowl.
4. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugars, beating until blended. Beat 8 minutes or until very fluffy, scraping bottom and sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition (about 30 seconds per egg). Stir in whipping cream and next 3 ingredients.
5. Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans.
6. Bake at 325° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
7. Place 1 cake layer on a serving plate. Spread half of chilled Coconut-Almond Filling over cake layer. Top with 1 layer, pressing down gently. Repeat procedure with remaining half of Coconut-Almond Filling and remaining cake layer.
8. Gently spread Coconut-Cream Cheese Frosting on top and sides of cake. Press toasted coconut onto sides of cake; sprinkle toasted almonds on top. Garnish, if desired.
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