Prep Time
30 Mins
Bake Time
47 Mins
Cool Time
1 Hour 10 Mins
Yield
Makes 12 servings
Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen

How to Make It

Step 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.

Step 2

Line 3 (9-inch) round cake pans with parchment paper. Grease and flour paper.

Step 3

Sift together flour, baking powder, and salt in a very large bowl.

Step 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.

Step 5

Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans.

Step 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).

Step 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.

Step 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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