COCONUT ALMOND CAKE
Make and share this Coconut Almond Cake recipe from Food.com.
Provided by chia2160
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- preheat oven to 325.
- grease and flour a 9" springform pan.
- beat almond paste and sugar on low speed until crumbly.
- add butter, beat on high until mixed.
- add eggs 1 at a time, beating after each addition.
- add coconut extract, beat for 3 minutes.
- mix flour, baking powder, salt and coconut in a small bowl.
- add to almond paste mixture.
- add coconut milk, mixing everything together.
- pour into springform pan, bake for 45-50 minutes until toothpick inserted in center comes out clean.
- cool on a wire rack for 10 minutes, unmold, cool completely.
- for frosting, beat cream until frothy. add sugar and beat until it forms firm peaks.
- frost the cake and garnish with coconut.
- you can also split the cake in half to form 2 layers and frost the center, then return layer and frost the top and sides.
COCONUT-ALMOND LAYER CAKE WITH CHOCOLATE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the cake: Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with cake flour, tapping out the excess; set aside.
- Whisk the cake flour, almond flour, baking powder and salt in a separate large bowl; set aside. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three additions, alternating with the milk. Increase the speed to medium high and beat until just combined.
- Divide the batter between the prepared pans. Bake until the cakes are golden brown and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans. Run a thin knife around the edges of the cakes and gently turn out onto the rack; remove the parchment and let cool completely.
- Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth; let cool slightly. Combine the butter, confectioners' sugar, melted chocolate, cocoa powder, milk, rum and vanilla in a food processor. Pulse until smooth.
- Place 1 cake layer on a serving plate and spread with 1 cup frosting. Top with the second cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle the top with the coconut.
CHOCOLATE-GLAZED COCONUT-ALMOND CAKE
Steps:
- For cake:
- Preheat oven to 325°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend. Add yolks, extract and salt and beat 1 minute. On low speed, beat in flour alternately with milk in 3 additions each. Mix in coconut. Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry. Fold whites into batter.
- Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Run small sharp knife around sides to loosen cake. Turn out cake onto rack; cool completely.
- For Filling:
- Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat. Add white chocolate; stir until melted. Pour into bowl and cool. Add cream cheese and beat until smooth. Mix in coconut. Chill until spreadable, about 30 minutes.
- For Glaze:
- Bring 3/4 cup cream and corn syrup to simmer in heavy medium saucepan. Add chocolate and stir until melted and smooth. Cool until just pourable, about 15 minutes.
- Using serrated knife, cut cake horizontally in half. Place 1 cake layer cut side up on plate. Spread filling over. Top with second cake layer cut side down. Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce). Press almonds around sides and in 1-inch border around top edge of cake. Refrigerate cake until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.)
- Mix reserved glaze and remaining 1/4 cup cream in saucepan. Stir over low heat until sauce is heated through. Slice cake; serve with sauce.
COCONUT-ALMOND WHITE CAKE
This is a combination of a coconut cake with coconut creme, milk, and almonds for amazing flavor!
Provided by Jlunsford
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h10m
Yield 16
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 15x10x1-inch pan with parchment paper.
- Sift cake flour, baking powder, and salt together 3 times in a bowl.
- Beat egg whites using an electric mixer in a mixing bowl until foamy. Add 1/2 of the total amount of sugar gradually; continue to beat until soft peaks form.
- Beat butter using an electric mixer in a separate bowl until creamy. Gradually add remaining sugar; beat until light and fluffy. Add flour mixture alternately with coconut milk and almond milk in small amounts at a time, beating after each addition until smooth. Mix in flaked coconut, almonds, almond extract, coconut extract, and vanilla extract. Add egg white-sugar mixture and beat thoroughly into batter. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool in the pan for 10 minutes; remove cake and transfer to a wire rack to cool completely.
- While cake continues to cool, beat butter, salt, vanilla extract, almond extract, and coconut extract together in a bowl using an electric mixer on medium speed until fluffy. Add powdered sugar to butter mixture alternately with coconut milk, beating until smooth. Frost cooled cake.
Nutrition Facts : Calories 585.2 calories, Carbohydrate 64.3 g, Cholesterol 79.4 mg, Fat 36.4 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 23.1 g, Sodium 205.4 mg, Sugar 52.5 g
BA'S BEST CHOCOLATE MACAROON CAKE
A flourless, gluten-free, and grain-free chocolate cake reminiscent of chocolate-dipped macaroons with almonds, coconut, and ganache topping.
Provided by Claire Saffitz
Categories Bon Appétit Dessert Chocolate Wheat/Gluten-Free Passover Kosher for Passover Kosher Dark Chocolate Cake Almond Coconut Bake
Yield 10 servings
Number Of Ingredients 19
Steps:
- Cake:
- Place a rack in middle of oven and preheat to 350°F. Lightly brush a 10"-diameter cake pan with oil. Line the bottom with a round of parchment; brush parchment with oil. Dust sides of pan with cocoa powder; tap out excess. Toast almonds on a rimmed baking sheet until fragrant and slightly darkened, 8-10 minutes. Let cool. Reduce oven temperature to 325°F.
- Meanwhile, heat chocolate and 1 cup oil in a medium heatproof bowl set over a saucepan of barely simmering water (don't let bowl touch the water), stirring often, until mixture is smooth. Remove from heat.
- Pulse almonds, salt, and 1/4 cup cocoa in food processor until nuts are finely ground. Add shredded coconut and pulse a couple of times to combine.
- Beat eggs on medium speed in the bowl of a stand mixer fitted with the whisk attachment until no longer streaky, about 20 seconds. Add both sugars and vanilla, increase speed to high, and beat until mixture is pale, thick, and starts to hold the marks of the whisk, about 2 minutes (it should fall off the whisk and immediately sink back into itself). Switch to the paddle attachment and with mixer on low speed, gradually add chocolate mixture. Beat to incorporate, then mix in almond mixture. Fold batter several times with a rubber spatula, making sure to scrape the bottom and sides. Scrape batter into prepared pan; smooth top.
- Bake cake until firm to the touch and a tester inserted into the center comes out clean but greasy, 35-45 minutes. Transfer pan to a wire rack and let cake cool 15-20 minutes in pan (cake might fall slightly in the center; that's okay). Run a paring knife or small offset spatula around edges of cake; invert onto rack. Carefully peel away parchment; let cool completely.
- Ganache and assembly:
- Preheat oven to 350°F. Combine chocolate, 1 Tbsp. agave nectar, and salt in a medium bowl. Bring coconut milk to a simmer in a small saucepan over low; pour over chocolate mixture. Let sit until chocolate is melted, about 5 minutes.
- Meanwhile, toss coconut flakes, almonds, sugar, and remaining 1 tsp. agave nectar on a parchment-lined rimmed baking sheet and toast until golden, about 4 minutes. Let almond-coconut mixture cool, then break into smaller clusters.
- Using an electric mixer on medium speed, beat chocolate mixture until it has lost its sheen and is thick enough to hold very soft peaks, 6-8 minutes (ganache won't be quite as thick as frosting but close).
- Working quickly before ganache starts to set, scrape on top of cake and spread to edges with a small offset spatula or knife. Top with almond-coconut clusters.
- Do Ahead
- Cake can be baked and cooled 1 day ahead. Store tightly covered at room temperature until ready to serve.
ALMOND COCONUT 3-LAYER CAKE WITH COCONUT FROSTING
Be prepared everyone will be asking you for this recipe after they try it! the cake can be made without the almond extract but I think it is better with it.
Provided by Kittencalrecipezazz
Categories Dessert
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Set oven to 350°F.
- Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
- In a medium bowl, beat egg whites until stiff, but not dry; set aside.
- In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
- Add in yolks (one at a time) beating well after each addition.
- In a bowl, sift flour and baking soda together.
- Add to the egg yolk mixture alternating with buttermilk.
- Add in coconut and nuts; beat well.
- Fold in beaten egg whites with a spatula.
- Divide the batter evenly between the three cake pans.
- Bake for 25 minutes, or until cake tests done.
- Place the pans on a wire rack to cool.
- Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up.
- Allow to cool completely before frosting.
- For frosting: Cream together the cream cheese and butter until fluffy.
- Gradually beat in the powdered sugar (this takes about 5 minutes).
- To achieve the spreading consistency you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of ADDITIONAL powdered sugar.
- Stir in 3/4 cup coconut and 3/4 cups pecans.
- Frost and fill cake.
- Sprinkle the top with reserved coconut.
Nutrition Facts : Calories 1177, Fat 64.3, SaturatedFat 31.7, Cholesterol 225.6, Sodium 643.8, Carbohydrate 140.4, Fiber 3.4, Sugar 104.8, Protein 14.9
More about "almond coconut cake food"
HEALTHY ALMOND COCONUT CAKE (PALEO, NATURALLY …
From fromscratchfast.com
5/5 (6)Category DessertCuisine AmericanTotal Time 45 mins
- Preheat the oven to 350˚ with a rack in the middle. Spray an 8-inch cake pan with cooking spray or rub with coconut oil. Line the bottom of the pan with parchment and spritz the parchment with a bit more oil.
- In a medium bowl, whisk together the almond meal, coconut flour, shredded coconut and ¼ teaspoon sea salt. Use your fingers to sift break up any clumps of flour.
- In a large bowl, mix the 4 egg yolks (reserve the whites) with the honey and almond extract. Add the dry ingredients and stir until well combined.
- In a separate bowl, beat the egg whites with a pinch of salt until they have doubled in volume and have formed soft peaks (the mixture should look thick and white, and when you lift up the beaters you should see a point that flops over). Stir one-third of the whites into the batter until smooth. Using a spatula, gently fold the remaining whites into the batter. Scrape the batter into the prepared pan and spread evenly, smoothing the top with a spatula.
I MADE THE FAMOUS INA GARTEN COCONUT CAKE—AND IT'S …
From tasteofhome.com
Author Molly Allen
GLUTEN-FREE ALMOND AND COCONUT CAKE - BAKE PLAY SMILE
From bakeplaysmile.com
COCONUT ALMOND SHEET CAKE - THE FOOD CHARLATAN
From thefoodcharlatan.com
LEMON COCONUT CAKES (PALEO & GLUTEN FREE) - LOVE …
From lovefoodnourish.com
LOW CARB KETO ANGEL FOOD CAKE RECIPE | WHOLESOME …
From wholesomeyum.com
EASY LEMON COCONUT ALMOND CAKE | RECIPETIN EATS
From recipetineats.com
5/5 (76)Total Time 1 hr 50 minsCategory Cake, Sweet BakingCalories 208 per serving
ALMOND FLOUR COCONUT CAKE (SCD, PALEO, GLUTEN FREE) - A LIFE OF ...
From alifeofhappenstance.com
TOASTED ALMOND AND COCONUT CAKE WITH WHITE CHOCOLATE …
From allrecipes.com
COCONUT-ALMOND CREAM CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
15 BEST COCONUT DESSERTS - EASY COCONUT DESSERT RECIPES - THE …
From thepioneerwoman.com
FLOURLESS ALMOND & COCONUT CAKE (GLUTEN FREE)
From savoryandsweetfood.com
ALMOND COCONUT BUNDT CAKE - MY CAKE SCHOOL
From mycakeschool.com
THE ABSOLUTE BEST WAY TO HACK BOX CAKE MIX - FOOD52
From food52.com
ALMOND COCONUT CAKE - WOOD & SPOON
From thewoodandspoon.com
LEMON ALMOND AND COCONUT CAKE - FRENCHY LADY CUISINE
From frenchyladycuisine.com
ALMOND, COCONUT & RASPBERRY LAYER CAKE | CANADIAN LIVING
From canadianliving.com
COCONUT-ALMOND CANDIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
BEST ALMOND COCONUT CAKE RECIPE - HOW TO MAKE COCONUT FLOUR …
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love