Cocoa-Almond Coco Cake
3 cups cake flour
3/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup sour cream
1 can (13.5 oz.) light coconut milk
3/4 cup (1-1/2 stick) unsalted butter, at room temp.
2-1/2 cups packed light-brown sugar
1 tsp. almond extract
1 tsp. vanilla extract
3/4 cup (1-1/2 sticks) unsalted butter, at room temp.
2-1/4 cups confectioners' sugar
1 tsp. vanilla extract
1-1/2 cups sweetened, flaked coconut
1/2 cup sliced almonds, chopped
3/4 cup heavy cream
10 ounces semisweet chocolate
1 tsp. vanilla.
The recipe was for a three-layer cake. I only have two cake pans so its a two layer cake. Preheat oven to 350 degrees F. Butter and flour two or three 9-inch round cake pans. Line the bottom of each with a circle of wax paper.
In a medium bowl, whisk together flour, cocoa, baking soda, baking powder and salt; set aside. In a second medium bowl, whisk together sour cream and coconut milk. In a large bowl, beat butter and sugar on medium speed until fluffy, about 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in almond and vanilla extracts. On medium-low speed, beat in flour mixture in three additions, alternating with coconut milk mixture, beginning and ending with the flour mixture.
Pour batter evenly into prepared pans. Bake at 350 degrees for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn onto a wire rack and cool completely.
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar on medium-low speed until blended. Increase speed to medium-high and beat for 3 minutes. Add vanilla and 3 tablespoons water and beat on medium-high speed for 30 seconds. Add coconut and almonds and beat for another 30 seconds. Set aside.
For the Chocolate Ganache: Heat cream in a small pot and medium-high just until it simmers. Immediately pour over chocolate in a medium bowl; let stand 3 minutes. Add vanilla and mix until smooth. Cool to room temperature.
Where's my Duncan Hines?
Too many bowls
But if you love to bake - it will be ok.
To assemble: Spread filling in between cake layers and ice cake evenly with chocolate ganache.
~From Family Circle
Patti, this looks fantastic. I love the coconut in here. The filling sounds too good. xoReplyDelete
All that and diet too??? Sounds great Patti, love the addition of the coconut milk, I'd be curious to try that in a cake-enjoy:@)ReplyDelete
This looks delicious!ReplyDelete
Chocolate and coconut is never a bad thing! This cake looks great.ReplyDelete
Tracey @ The Kitchen is My Playground
Love it, Patti, and I'm so glad you've discovered that baking from scratch doesn't have to be all that painful... it didn't hurt much, did it? ;) I'll bet it tastes every bit as good as it looks!ReplyDelete
Your cake looks wonderful, and I love all the coconut, especially the coconut milk!ReplyDelete
Love the thick filling, yum!ReplyDelete
If you haven't already, I'd love for you to check out my Crazy Cooking Challenge entry: Double Chocolate Meyer Lemon Mousse Cake
Cook Lisa Cook
The almond filling looks so good and I'm sure it tastes really great with the chocolate cake!! Stopping by from CCC#45. I am your newest follower!!ReplyDelete
This is spectacular. Looks so rich and delicious.ReplyDelete
A beautiful presentation for this fabulous cake! Thanks for sharing and hope you have a wonderful week!ReplyDelete
Very, very nice. That thick layer of frosting would put a smile on anyone's face!ReplyDelete
You did a great job!! It looks and sounds wonderful!!ReplyDelete
Mmm great looking cake!ReplyDelete
A great combination of flavors. Looks beautiful and bet it didn't last long on the plate. Thanks for stopping by my #29 entry (Gosh! We're like neighbors!) Come visit whenever you can.ReplyDelete
That is one gorgeous piece of chocolate cake. Love the coconut. Bookmarking this!ReplyDelete