This almond coconut cake is three layers of moist vanilla and almond scented coconut cake filled with an almond cream cheese buttercream and topped with extra toasted almonds and coconut! Perfect for spring parties and Easter!
For the cake:
1–1/4 cups (280 gm) unsalted butter, at room temperature
2 cups (400 gm) sugar
5 large eggs, at room temperature
1–1/2 teaspoons vanilla extract
¼ teaspoon almond extract
3 cups (390 gm) cake flour
1 tablespoon baking powder
½ teaspoon salt
1 cup (240 gm) full-fat canned coconut milk
2 cups (170 gm) shredded sweetened coconut
For the frosting:
1–1/2 cups (340 gm) unsalted butter, at room temperature
8 ounces (230 gm) full-fat cream cheese, at room temperature
½ teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon salt
2 lbs (907 gm) powdered sugar
Additional sliced almonds or shredded coconut for garnish, if desired
To prepare the cake:
Preheat the oven to 350 degrees and prepare three 8” round baking pans by lining the bottoms with parchment rounds and spraying the sides with baking spray.
In a large bowl or the bowl of a stand mixer, beat the butter on medium speed until light and fluffy, about 4 minutes. Scrape the sides of the bowl and add the sugar. Beat for an additional 2 minutes. Add the eggs one at a time on low speed and beat to combine, scraping the sides of the bowl as needed. Stir in the extracts. In a smaller separate bowl, combine the cake flour, baking powder, and salt. Stir half of the dry ingredients into the cake batter and then stir in the coconut milk. Add the remaining dry ingredients and stir just until almost combined. Stir in the shredded coconut.
Fill the three prepared pans with equal amounts of batter, smooth the tops, and bake in the preheated oven for about 22-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature.
To prepare the frosting:
Beat the butter in the bowl of a stand mixer until light and fluffy, about 3 minutes. Add the cream cheese and beat to combine, about 45 seconds. Add the extracts and salt, stirring to combine. Add the powdered sugar and stir on low speed until incorporated, and then increase speed to beat for about 20 seconds. If you taste your frosting and would prefer it a bit sweeter, add an additional ½ cup powdered sugar. If you frosting it too thick to spread, add a tablespoon of water or milk until it comes to the right consistency.
When ready to assemble the cakes, trim any dome off the top of each cake. Spread 1-1/4 cups of frosting on top of the first cake layer and then top it with a second layer of cake. Repeat this process once more and then continue frosting the cake to your liking. If desired, toast some almonds or shredded coconut in the oven at 350 degrees for about 10 -15 minutes, stirring regularly, to use as a garnish. This step isn’t necessary. Cake can be stored at room temperature but is best on day of assembly.
I prefer to frost partially frozen cakes. You can bake the cake layers, wrap them in plastic wrap and freeze up to a week in advance, and then assemble as normal. This help to keep your cakes from slouching, but be sure to freeze them on flat surfaces.