Coconut Almond Cake {and a little Announcement}

Coconut Almond Cake {and a little Announcement} is a hor d'oeuvre that serves 20. For 63 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 440 calories, 6g of protein, and 23g of fat. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of lime zest, sugar, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. 7 people have made this recipe and would make it again. It is brought to you by Blahnik Baker. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a rather bad spoonacular score of 21%. If you like this recipe, take a look at these similar recipes: Chocolate Coconut Rum Cupcakes and an Announcement, Coconut Filled Chocolate Cake – AKA: Almond Joy Cake! #BundtaMonth, and Coconut-Almond Cream Cake.

Servings: 20

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and almond extract. With mixer on low speed, add flour mixture, alternating with cream mixture, and beginning and ending with flour; beat until just combined. Gently fold in coconut flakes.Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.Wipe down the bowl of an electric mixer with lemon juice or vinegar to remove all traces of grease.In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees), 3-4 minutes.Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 10 minutes.Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla, lemon and lime zest. Beat on lowest speed to eliminate any air bubbles, about 2 minutes.

 

Step by step:

1. Preheat oven to 325 degrees. Spray two 10-inch round cake pans with cooking spray; set aside.In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 5 to 6 minutes.

2. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and almond extract. With mixer on low speed, add flour mixture, alternating with cream mixture, and beginning and ending with flour; beat until just combined. Gently fold in coconut flakes.

3. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes.

4. Let cool completely on a wire rack before removing cakes from pans.Wipe down the bowl of an electric mixer with lemon juice or vinegar to remove all traces of grease.In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees), 3-4 minutes.Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 10 minutes.Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla, lemon and lime zest. Beat on lowest speed to eliminate any air bubbles, about 2 minutes.

Nutrition Information:

covered percent of daily need