Name: Coconut Almond Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup unsalted butter (softened); 1 cup granulated sugar; 1 cup packed light brown sugar; 5 large eggs; 1 cup heavy cream; 1/2 cup coconut milk; 2 teaspoons vanilla extract; 2 teaspoons almond extract; 2 tablespoons cornstarch; 1 cup heavy cream (for frosting); 1/2 cup packed brown sugar (for frosting); 1/2 cup unsalted butter (for frosting, softened); 2 cups loosely packed sweetened shredded coconut (for frosting); 1 cup sour cream (for frosting); 16 ounces cream cheese (softened, for frosting); 1/2 cup unsalted butter (for frosting, softened); 3 cups powdered sugar (for frosting); 1 teaspoon coconut extract (for frosting); 1 tablespoon milk (for frosting); Pinch salt (for frosting); 2 cups sweetened shredded coconut (toasted, for garnish); 1/2 cup sliced almonds (toasted, for garnish)

If you’re looking to elevate your dessert game, look no further than this Coconut Almond Cream Cake. This delightful cake is a harmonious blend of rich flavors and textures, featuring layers of moist cake infused with coconut and almond, all topped with a luscious cream cheese frosting. It’s not just a dessert; it’s an experience that captures the essence of tropical indulgence in every bite. Whether for a special occasion or a weekend treat, this cake is sure to impress.

Why This Recipe is a Keeper

This Coconut Almond Cream Cake is a showstopper. With its light and fluffy texture paired with creamy frosting and toasted coconut, it’s a dessert that pleases both the eyes and the palate. The combination of almond and coconut flavors creates a delightful balance that is both comforting and exotic. Plus, the cake is versatile enough to be enjoyed year-round, making it a recipe you’ll want to keep in your baking repertoire.

What Goes Into Coconut Almond Cream Cake

Here’s what you’ll need to create this culinary masterpiece:

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
5 large eggs
1 cup heavy cream
1/2 cup coconut milk
2 teaspoons vanilla extract
2 teaspoons almond extract
2 tablespoons cornstarch
1 cup heavy cream (for frosting)
1/2 cup packed brown sugar (for frosting)
1/2 cup unsalted butter (for frosting)
2 cups loosely packed sweetened shredded coconut (for frosting)
1 cup sour cream (for frosting)
16 ounces cream cheese, softened (for frosting)
1/2 cup unsalted butter, softened (for frosting)
3 cups powdered sugar (for frosting)
1 teaspoon coconut extract (for frosting)
1 tablespoon milk (for frosting)
Pinch of salt (for frosting)
2 cups sweetened shredded coconut, toasted (for garnish)
1/2 cup sliced almonds, toasted (for garnish)

Equipment Breakdown

Before diving into the baking process, gather the following essential equipment:

Mixing bowls: For combining wet and dry ingredients.
Electric mixer: A stand or hand mixer will work wonders for achieving fluffy batter and frosting.
Measuring cups and spoons: Precision is key in baking!
Cake pans: Two 9-inch round cake pans for perfect layers.
Cooling rack: To cool your cakes evenly.
Spatula: For spreading frosting and finishing touches.

Method: Coconut Almond Cream Cake

Step 1: Preheat and Prepare

Begin by preheating your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans, ensuring a smooth release for your cakes once baked.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this aside as you prepare the wet ingredients.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes.

Step 4: Add Eggs and Cream

Add the eggs, one at a time, mixing well after each addition. Then, pour in the heavy cream and coconut milk, followed by the vanilla and almond extracts. Beat until combined.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.

Step 6: Bake the Cakes

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once done, allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.

Step 7: Make the Frosting

In a large mixing bowl, combine the softened cream cheese and unsalted butter. Beat until smooth. Gradually add the powdered sugar, then mix in the coconut extract, milk, and a pinch of salt. Continue mixing until the frosting is fluffy and well combined.

Step 8: Assemble the Cake

Once the cakes have completely cooled, place one layer on a serving plate. Spread a generous layer of frosting over the top. Sprinkle with toasted shredded coconut and sliced almonds for added texture. Place the second cake layer on top and frost the top and sides of the cake.

Step 9: Garnish and Serve

Finish off your Coconut Almond Cream Cake by garnishing with more toasted shredded coconut and sliced almonds. Slice, serve, and watch your family and friends delight in this tropical treat!

Spring to Winter: Ideas

This Coconut Almond Cream Cake is versatile enough to adapt to different occasions and seasons:

Add fresh fruit like strawberries or mangoes for a springtime twist.
Incorporate spices like cinnamon or nutmeg for a cozy winter flavor.
Serve it as a layered cake with additional coconut or almond filling for birthdays.
Top with a coconut glaze for an extra sweet touch during summer BBQs.

Common Errors (and Fixes)

Baking can be tricky, but here are some common pitfalls and how to avoid them:

Dry Cake: Ensure you measure your flour correctly. Too much flour can lead to a dry cake.
Frosting Too Runny: If your frosting is too loose, add more powdered sugar gradually until it reaches your desired consistency.
Cake Sticking: Always grease and flour your pans thoroughly before pouring in the batter.
Overmixing Batter: Mix until just combined to prevent a dense cake.

Storage Pro Tips

To keep your Coconut Almond Cream Cake fresh and delicious:

Store leftover cake in an airtight container in the refrigerator for up to 5 days.
For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
Thaw frozen slices in the refrigerator overnight before enjoying.

Your Questions, Answered

Can I make this cake ahead of time?

Absolutely! You can bake the cakes a day in advance and frost them just before serving. This allows the flavors to meld beautifully.

Can I substitute the coconut milk?

Yes! You can use whole milk or almond milk if you prefer a different flavor profile. Just keep in mind it will slightly alter the taste.

What can I use instead of cream cheese in the frosting?

If you want to avoid cream cheese, try using mascarpone cheese or a vegan cream cheese alternative for a similar texture.

How do I make this cake gluten-free?

To make a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. Be sure to check the baking powder for gluten-free certification.

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Bring It to the Table

This Coconut Almond Cream Cake is not just a dessert; it’s a centerpiece for any gathering. Its stunning appearance and irresistible flavors make it a must-have for birthdays, holidays, and casual get-togethers alike. Share it with loved ones, and watch as it brings smiles and sweet memories.

In crafting your Coconut Almond Cream Cake, you’ll find that the journey of baking is just as rewarding as the final product. So roll up your sleeves, gather your ingredients, and let your kitchen become a haven of flavor and joy. Happy baking!