Chocolate-Almond Coconut Cake

SERVES Serves 10 to 12

TIME 2 hours, plus 2 hours cooling and 50 minutes setting

WHY THIS RECIPE WORKS

This cake reminds us of an Almond Joy candy bar with its coconut cake layers, crunchy almonds, and shiny chocolate glaze. We wanted to pack coconut inside and out, so we made a tender three-layer coconut cake, filled it with a fluffy coconut filling, and garnished it with toasted coconut shreds. For an eye-catching presentation, we coated the layer cake with a dark chocolate glaze, one of our favorite tricks for easy but professional-looking decorating. This cake reminds us of an Almond Joy candy bar with its coconut cake layers, crunchy almonds, and shiny chocolate glaze. We wanted to pack coconut inside and out, so we made a tender three-layer coconut cake, filled it with a fluffy coconut filling, and garnished it with toasted coconut shreds. For an eye-catching presentation, we coated the layer cake with a dark chocolate glaze, one of our favorite tricks for easy but professional-looking decorating.

INGREDIENTS

subheading: Coconut Cake Rounds:

1 large egg plus 5 large whites

¾ cup cream of coconut

¼ cup water

1 teaspoon vanilla extract

1 teaspoon coconut extract

2 ¼ cups (9 ounces) cake flour

1 cup (7 ounces) granulated sugar

1 tablespoon baking powder

¾ teaspoon salt

12 tablespoons unsalted butter, cut into 12 pieces and softened

subheading: Coconut Filling:

16 tablespoons unsalted butter, softened

¼ teaspoon salt

1 cup (4 ounces) confectioners' sugar

8 ounces (1 ¾ cups) Fluff brand marshmallow crème

1 teaspoon coconut extract

1 ⅓ cups (4 ounces) sweetened shredded coconut, toasted

subheading: Chocolate Glaze and Decoration:

½ cup (1 ½ ounces) sweetened shredded coconut, toasted

½ cup sliced almond, toasted

1 cup heavy cream

¼ cup light corn syrup

8 ounces bittersweet chocolate, chopped fine

½ teaspoon vanilla extract

note: BEFORE YOU BEGIN

This showstopper features a shiny chocolate glaze, crunchy almonds, and coconut both inside and out. We developed this recipe with Fluff brand marshmallow crème. When working with the marshmallow crème, grease your spatula and the inside of your measuring cup with vegetable oil spray to prevent sticking. Cream of coconut is often found in the soda and drink-mix aisle of the grocery store. One 15-ounce can is more than enough for the cake; make sure to stir it well before using because it separates as it stands. For the glaze, we recommend using bar chocolate, rather than chips, due to differences in melting characteristics. This showstopper features a shiny chocolate glaze, crunchy almonds, and coconut both inside and out. We developed this recipe with Fluff brand marshmallow crème. When working with the marshmallow crème, grease your spatula and the inside of your measuring cup with vegetable oil spray to prevent sticking. Cream of coconut is often found in the soda and drink-mix aisle of the grocery store. One 15-ounce can is more than enough for the cake; make sure to stir it well before using because it separates as it stands. For the glaze, we recommend using bar chocolate, rather than chips, due to differences in melting characteristics.

Directions at cookscountry.com

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