Y'all know I can't resist baking myself a scrumptious, decadent birthday cake. In fact, I would be personally offended if my family bought me a cake. That's how much I love to bake cakes. Seriously. I'm not even joking one bit. And the cake for this year's birthday? Coconut Almond. And it is absolutely fabulous. Velvety, soft, golden cake with a slight texture from the coconut and almonds. Excellent flavor, amazing texture.
This recipe is adapted from Emeril Lagasse's Coconut Cream Cake recipe from his book "Emeril's TV Dinners". (psbytheway: I (heart) Emeril). Something I should mention: the original recipe calls for the cake to be baked in three 8-inch pans. I used two 9-inch pans and adjusted the baking time. The pans were very full, but it worked out fine. I frosted the cake with a very silky smooth frosting made with coconut milk. It is pretty unbelievable. If using this frosting, I recommend storing the cake in the fridge as the frosting can get a little soft. I also sandwiched some maraschino cherries between the cake layers. It was a fun idea, but it really didn't add much flavor. The cake is amazing without the cherries :)
Coconut Almond Cake
2 Cups Granulated Sugar
1/2 Cup Unsalted Butter, room temperature
1/2 Cup Vegetable Oil
5 Large Eggs, separated
2 Cups Flour
1 Teaspoon Baking Soda
3/4 Cup Sliced or Blanched Almonds
1 Cup Unsweetened, Flaked Coconut
1 Cup Buttermilk
1/2 Teaspoon Almond Extract (optional)
1/2 Teaspoon Coconut Extract (optional)
Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease and flour two 9-inch cake pans (or three 8-inch pans). Set aside.
Step 2: In a food processor, grind the almonds and coconut. Do not obliterate or over process. You want them to turn into a nice crumb size. Set aside.
Step 3: In a large mixing bowl, cream the sugar and the butter together. Next, add the oil and mix until well combined. Now, add the yolks one at a time, making sure they are blended in before adding the next one. Also add the extracts at this time if you are choosing to use them.
Step 4: Sift together the flour and baking soda. Add the ground almonds and coconut. Mix together.
Step 5: Alternately add the flour mixture and the buttermilk to the batter, mixing well. Set the batter aside.
Step 6: In a clean bowl with clean mixer beaters, beat the egg whites until stiff peaks form. Fold the egg whites into the cake batter. Pour the batter evenly into the prepared pans. Bake for 25 - 45 minutes (depending on your pan size - shorter time if using three pans, longer time if using two pans). They will be done when the center springs back when touched and when a toothpick inserted comes out clean.
Step 7: Remove from the oven and let cool. Once cooled, remove from pans and frost per your discretion.
Coconut Cream Frosting
Yield: 5-6 Cups
1 (13.5 oz) Can Coconut Milk
1 Cup Butter, Room Temperature
1 and 1/2 Cups Shortening
5 Cups Powdered Sugar
Food Coloring (optional)
Extract of Choice (optional)
Step 1: In the bowl of a large mixer, add the butter and shortening. Beat until smooth.
Step 2: Add half the coconut milk to the creamed mixture and beat until smooth. Add the remaining coconut milk and beat until smooth and well incorporated.
Step 3: Add one cup of the powdered sugar and beat until well incorporated. Repeat with the next cup of powdered sugar and continue to all the powdered sugar is incorporated. Beat this for 3-4 minutes. This will allow whip in some air to help stiffen up the frosting a bit. If you feel it is still too smooth for you, add up to one more cup of powdered sugar. At this time, taste and if you are happy with the flavor and texture - you are good to go. Dye it if you please. This is also the time to add the extract if you choose to use.
This is a very smooth and silky frosting with a slight coconut flavor. Be sure to store in the fridge.