Description

This Almond Cream Cake is a rich, luxurious dessert layered with coconut-almond filling and topped with a velvety coconut-cream cheese frosting. Moist, flavorful, and beautifully textured with sweetened coconut and sliced almonds, it’s perfect for holidays, celebrations, or when you just want to impress.

Ingredients

Scale

Cake:

2 cups sweetened flaked coconut
1/2 cup sliced almonds
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
5 large eggs
1 cup whipping cream
1/3 cup coconut milk
1 tablespoon vanilla extract
1 tablespoon almond extract
Garnishes: kumquats, currants, fresh mint sprigs (optional)

Coconut-Almond Filling:

2 tablespoons cornstarch
1 teaspoon almond extract
1 1/4 cups whipping cream
1/2 cup firmly packed light brown sugar
1/2 cup unsalted butter
2 1/4 cups sweetened flaked coconut
1/4 cup sour cream

Coconut-Cream Cheese Frosting:

2 (8-oz.) packages cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon cream of coconut
1 teaspoon vanilla extract

Instructions

Prepare the Cake Layers:
- Preheat oven to 350°F (175°C). Line three 9-inch round cake pans with parchment paper and grease the sides.
- Toast coconut and sliced almonds in a skillet until golden; set aside.
- In a medium bowl, whisk flour, baking powder, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- In a small bowl, mix whipping cream, coconut milk, vanilla, and almond extract.
- Alternately add dry ingredients and cream mixture to the butter mixture, beginning and ending with flour. Mix until just combined.
- Fold in toasted coconut and almonds.
- Divide batter evenly among the prepared pans and bake 25–30 minutes, or until a toothpick comes out clean.
- Cool in pans 10 minutes; remove from pans and cool completely on wire racks.
Make the Coconut-Almond Filling:
- In a saucepan over medium heat, combine cornstarch, almond extract, whipping cream, brown sugar, and butter.
- Cook, stirring constantly, until thickened and bubbly.
- Remove from heat and stir in coconut and sour cream.
- Cool to room temperature before assembling cake.
Make the Frosting:
- In a large bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, beating until fluffy.
- Add cream of coconut and vanilla; beat until combined.

Assemble the Cake:
- Place one cake layer on a serving plate. Spread half of the coconut-almond filling over the layer.
- Repeat with second layer and remaining filling.
- Top with third cake layer and frost the top and sides with cream cheese frosting.
- Garnish with kumquats, currants, and mint, if desired.
- Chill at least 1 hour before slicing.

Notes

For extra flavor, you can brush the cake layers with a light coconut syrup before assembling.

Let the filling cool completely to avoid melting the frosting.

Cake layers can be made a day in advance and stored wrapped in plastic.

Use a serrated knife for cleaner slices.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: almond cream cake, coconut cake, layer cake, cream cheese frosting