The best delicious Chocolate-glazed Coconut-almond Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate-glazed Coconut-almond Cake recipe today!
Hello my friends, this Chocolate-glazed Coconut-almond Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate-glazed Coconut-almond Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate-glazed Coconut-almond Cake.
What Makes This Chocolate-glazed Coconut-almond Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate-glazed Coconut-almond Cake.
Ready to make this Chocolate-glazed Coconut-almond Cake Recipe? Let’s do it!
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CAKE
1 1/4 c Sugar
3 1/2 oz Almond paste; broken into
-pieces
1/2 c Unsalted butter; room
-temperature (1
; stick)
4 lg Eggs; separated
1 ts Imitation coconut extract
1/4 ts Salt
1 1/2 c All purpose flour
1/2 c Milk
1 c Sweetened shredded coconut
FILLING
1/2 c Canned cream of coconut;
-(such as Coco Lopez)
1/4 c Unsalted butter; (1/2 stick)
3 oz Imported white chocolate;
-(such as Lindt),
; chopped
2 tb Cream cheese; room
-temperature
3/4 c Sweetened shredded coconut
-GLAZE-
1 c Whipping cream
3 tb Light corn syrup
12 oz Bittersweet; (not
-unsweetened) or
; semisweet
; chocolate, chopped
Sliced almonds; toasted
For cake:
Preheat oven to 325F. Butter and flour 9-inch-diameter cake pan with
2-inch-high sides. Using electric mixer, beat 1 cup sugar, almond
paste and butter in large bowl to blend. Add yolks, extract and salt
and beat 1 minute. On low speed, beat in flour alternately with milk
in 3 additions each. Mix in coconut. Using electric mixer fitted with
clean dry beaters, beat whites in large bowl to soft peaks. Gradually
beat in remaining 1/4 cup sugar and beat until stiff but not dry.
Fold whites into batter.
Pour batter into prepared pan. Bake until tester inserted into center
comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes.
Run small sharp knife around sides to loosen cake. Turn out cake onto
rack; cool completely.
For Filling:
Bring cream of coconut and butter to simmer in heavy medium saucepan
over low heat. Add white chocolate; stir until melted. Pour into bowl
and cool. Add cream cheese and beat until smooth. Mix in coconut.
Chill until spreadable, about 30 minutes.
For Glaze:
Bring 3/4 cup cream and corn syrup to simmer in heavy medium
saucepan. Add chocolate and stir until melted and smooth. Cool until
just pourable, about 15 minutes.
Using serrated knife, cut cake horizontally in half. Place 1 cake
layer cut side up on plate. Spread filling over. Top with second cake
layer cut side down. Pour half of glaze over top of cake, spreading
with spatula to cover sides and smooth top (reserve remaining glaze
for sauce). Press almonds around sides and in 1-inch border around
top edge of cake. Refrigerate cake until glaze sets, about 1 hour.
(Can be made 1 day ahead. Cover cake with cake dome; chill. Chill
remaining glaze. Let cake stand 2 hours at room temperature before
continuing.)
Mix reserved glaze and remaining 1/4 cup cream in saucepan. Stir over
low heat until sauce is heated through. Slice cake; serve with sauce.
Serves 10.
Yields
1 servings
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