Coconut Almond Cake

Inspired by the White Christmas Cake from The Bubble Room, this cake is light yet rich and full of flavor. I made a similar version for my mom’s birthday a couple of years ago. When she requested it again for this year’s birthday shindig, I was more than happy to oblige.

Ingredients:

Cake:
-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:
-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:

Preheat oven to 350 and prepare two 9-inch round cake pans. I spray a nonstick pan with Pam for baking and cakes never stick.

Combine the flour, baking powder and salt in a bowl and set it aside.

Combine milk, vanilla and almond extracts.

Beat the butter until it’s light and fluffy. Gradually add the sugar and continue beating until it’s light.

With the mixer on medium speed, add about a third of the flour mixture.

Then mix in about a third of the milk mixture. Continue alternating and mix just until it’s well-blended.

Beat the egg whites until they’re stiff.

Fold the egg whites into the batter, about a third at a time.

Spread the batter evenly in the pans and bake for 35 minutes or so, until a toothpick comes out clean.

Cool the cakes on racks until they’re completely cool.

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.

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.