Coconut and almond cake with chocolate glaze

Votes: 1

How to Make - Coconut-Almond Cake with Chocolate Glaze

Time: 1 hour 30 min.
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Calories 329, total fat 18 G., saturated fats 10 G., proteins 3 G., carbohydrates 40 G., fiber 1 G., cholesterol 62 mg, sodium 85 mg, sugar 30 G.

This tall, two-layer cake, covered in chocolate icing and sprinkled with a thick, airy layer of coconut, looks luxurious and will enhance any celebration. The layers are baked with cake flour, almond flour, and coconut extract, resulting in a light, tender, moist, and flavorful cake. Once completely cool, spread it with a chocolate buttercream glaze, optionally adding a splash of dark rum for a deeper, more savory flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cakes

220g unsalted butter, room temperature, plus extra for greasing the pan
2 cups cake flour + extra for dusting the pan
3/4 cup almond flour
2 tsp baking powder
0.5 tsp salt
1.5 cups granulated sugar
4 large eggs
1.5 tsp vanilla extract
0.5 tsp coconut extract
3/4 cup milk

Glaze

220 g semi-sweet chocolate, finely chopped
220 g unsalted butter, room temperature
3.5 cups powdered sugar
1/3 cup cocoa powder
1/4 cup milk
2 tbsp dark rum (optional)
1 tsp vanilla extract
Sweet coconut flakes, for topping

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cake flour, almond flour, eggs, milk, powdered sugar, coconut extract, semi-sweet chocolate, cocoa, rum

Cooking the dish according to the recipe:

Preheat oven to 325°F (160°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper. Grease the parchment with butter and dust with flour, shaking off any excess; set the pans aside.
Bake the cakes:

In a large bowl, combine cake flour, almond flour, baking powder, and salt; set aside. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes.

Beat in the eggs, one at a time, until fully incorporated, scraping down the sides of the bowl as needed. Stir in the vanilla and coconut extracts. Reduce mixer speed to low; beat in the flour mixture in three additions, alternating with the milk. Increase speed to medium-high and mix until smooth.
Divide the batter among the prepared pans. Bake until the cakes are golden brown and a toothpick inserted into the center comes out clean, 30-35 minutes.
Transfer to a wire rack and let cool in the pans for 10 minutes. Run a thin knife around the edges of the cakes and carefully invert them onto the rack; remove the parchment and let cool completely.
Prepare the glaze:

Place the chocolate in a bowl and microwave in 30-second intervals, stirring, until melted and smooth; let cool slightly. Combine the butter, granulated sugar, melted chocolate, cocoa powder, milk, rum, and vanilla extract in a food processor. Blend until smooth.
Place one cake layer on a serving platter and spread 1 cup of frosting on top. Place the second cake layer on top, and spread the remaining frosting over the top and sides of the cake. Sprinkle the cake with coconut.