The Humpherys Family

Coconut Almond Cream Cake

Source  Southern Living
Recipe Added:  1/29/2015
2 cups flaked coconut
1/2 cup sliced almonds
3 1/2 cups flour
1 Tbsp baking powder
1/2 tsp salt
1 1/2 cups butter, softened
1 1/4 cups sugar
1 cup brown sugar
5 large eggs
1 1/3 cups whipping cream
1 Tbsp vanilla
1 Tbsp almond extract
 Coconut-Almond Filling
2 Tbsp cornstarch
1 tsp almond extract
1 1/4 cups whipping cream
1/2 cup brown sugar
1/2 cup butter
2 1/4 cups flaked coconut
1/4 cup sour cream

Coconut-Cream Cheese Frosting
2 8oz pkgs cream cheese, softened
1/2 cup butter, softened
2 cups powdered sugar
1 Tbsp coconut extract
1 tsp vanilla
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, 7-9 minutes or until almonds are fragrant and coconut is lightly browned, stirring occasionally. Grease 3 9"round cake pans and dust with powdered sugar paper.

Sift together flour, baking powder, and salt in a very large bowl. Beat butter at medium speed with mixer until creamy; gradually add sugars, beating until blended. Beat 8 minutes or until very fluffy, scraping bottom and sides of bowl. Add eggs, 1 at a time, beating well after each addition. Stir in whipping cream and extracts. Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans.

Bake 30 minutes or until a toothpick inserted comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely, 1 hour. 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 with remaining half of Coconut-Almond Filling and remaining cake layer. Gently spread Coconut-Cream Cheese Frosting on top and sides of cake. Press toasted coconut onto sides of cake; sprinkle toasted almonds on top. Store in refrigerator.

Coconut-Almond Filling  Stir together cornstarch, almond extract, and 2 Tbsp water in a small bowl. Bring whipping cream, brown sugar, and butter to a boil in a saucepan over medium heat. Remove from heat, whisk in cornstarch mixture. Stir in coconut and sour cream. Cover and chill 8 hours.

Coconut-Cream Cheese Frosting  Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and beat in cream of coconut and vanilla until smooth.
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