Almond Coconut Layer Cake
Pure almond extract, pure coconut extract, sour cream, and whole milk help to create a soft and flavor-packed almond coconut layer cake.
Servings: 8
Ingredients
For the Almond Layer Cake:
- ½ Cup Salted Butter, softened to room temperature
- 1 ¼ Cups Granulated Sugar
- 1 Large Egg + 1 Large Egg Yolk
- ⅓ Cup Sour Cream
- 1 Tablespoon Pure Vanilla Extract
- 1 Tablespoon Pure Almond Extract
- 1 ¾ Cups All Purpose Flour
- 2 Teaspoons Baking Powder
- ½ Teaspoon Salt
- ¾ Cup Whole or 2% Milk
For the Vanilla Buttercream:
- 3 Sticks, 1 ½ Cups Salted Butter, softened to room temperature
- 3 Cups Powdered Sugar
- 2 Teaspoons Pure Vanilla Extract
- Splash Of Heavy Cream, optional
Topping:
- 1 Cup Sweetened Coconut Flakes, toasted
Instructions
- Preheat the oven to 350°F. Prepare three 6 or two 8-inch round pans by greasing them thoroughly with butter and flouring them well {sprinkle a little flour over them, tilt and shake to distribute evenly, then tap out the excess over the sink}. Alternatively, you can spray them with Pam a pure olive oil spray, which is my preference. Line the sprayed pans with parchment to prevent any bottom sticking.
- For the cake:Use a hand mixer or standing mixer to beat the softened butter and sugar together until fluffy and light, about thirty seconds. Add the eggs, both extracts, and sour cream, and beat until fully incorporated and light, another thirty seconds. Beat in the dry ingredients: flour, salt, and baking powder. Finally, add the whole milk. Beat together on low until incorporated, scraping the sides, until no unmixed batter remains, about thirty seconds
- Pour into the prepared pans {about 1 heaping cup batter per 6” pan, about 2 cups per 8” pan}, and bake for 25 to 30 minutes, or until the tops spring back slightly when pressed.Let cool in pans on wire racks for at least 15 minutes, then flip each pan over onto the rack and tap gently all over. Lift the pan slightly. The cake should slide right out. Freeze for 20 minutes, or until solid to make frosting easier.
- For the buttercream: Add butter to your standing mixer and beat for about 30 seconds. Add remaining ingredients and mix on medium for a minute or so. Do not overbeat, or frosting will become too airy and fluffy. I don’t use the heavy cream, but if you butter isn’t soft enough, you might need to add a splash to soften it a bit. I always use butter that has been left out overnight. (My rule of thumb: the butter should be soft enough for some to stick to the wrapper when you dump it into your bowl). If you prefer to have coconut buttercream, add 2 tablespoons pure coconut extract to the bowl and continue as instructed.
- For the toasted coconut topping: If you would like a slightly less sweet yet wonderfully toasted coconut exterior, you can use unsweetened coconut flakes in place of the sweetened ones. Begin by placing a small to medium sauce pan on the stovetop on medium to high heat. Add your one cup of coconut flakes, and gently toss with a small whisk or a fork for the next 2 to 3 minutes or until they are golden brown. You will want to be cautious and keep an eye on the flakes, so they do not brown too quickly and end up burning. Remove the toasted flakes from the stovetop, and pour them onto a small baking sheet. You can pop them into the freezer for 1 to 2 minutes so they cool quicker, this is completely fine to do.
- To assemble the cake: Place one cake on a serving dish and pipe or spread frosting on that layer. Repeat with the second layer of cake, and then top with the final cake layer. This layer should be flipped upside down so the smooth bottom is out making the cake flatter on top and easier to frost. Frost the cake with the remaining buttercream and decorate with toasted coconut and fresh florals. Refrigerate any leftovers for up to four days, ensuring that you cover any cut portions of cake so they do not dry out. Enjoy!
Notes
See blog for dietary options without dairy or gluten.