Chocolate-Almond Coconut Cake
By Katie LeairdPublished on October 17, 2017
Time
2 hours, plus 2 hours cooling and 50 minutes setting
Yield
Serves 10 to 12
Ingredients
Coconut Cake Rounds
1 large egg plus 5 large whites¾ cup cream of coconut ¼ cup water 1 teaspoon vanilla extract 1 teaspoon coconut extract 2 ¼ cups (9 ounces/255 grams) cake flour 1 cup (7 ounces/198 grams) granulated sugar 1 tablespoon baking powder ¾ teaspoon salt 12 tablespoons unsalted butter, cut into 12 pieces and softenedCoconut Filling
16 tablespoons unsalted butter, softened¼ teaspoon salt 1 cup (4 ounces/113 grams) confectioners' sugar 8 ounces (227 grams/1 ¾ cups) Fluff brand marshmallow crème 1 teaspoon coconut extract 1 ⅓ cups (4 ounces/113 grams) sweetened shredded coconut, toastedChocolate Glaze and Decoration
½ cup (1 ½ ounces/43 grams) sweetened shredded coconut, toasted½ cup sliced almond, toasted1 cup heavy cream ¼ cup light corn syrup 8 ounces (227 grams) bittersweet chocolate, chopped fine½ teaspoon vanilla extractBefore You Begin
This showstopper features a shiny chocolate glaze, crunchy almonds, and coconut both inside and out. We developed this recipe with Fluff brand marshmallow crème. When working with the marshmallow crème, grease your spatula and the inside of your measuring cup with vegetable oil spray to prevent sticking. Cream of coconut is often found in the soda and drink-mix aisle of the grocery store. One 15-ounce can is more than enough for the cake; make sure to stir it well before using because it separates as it stands. For the glaze, we recommend using bar chocolate, rather than chips, due to differences in melting characteristics.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Grease three 8-inch round cake pans and line with parchment paper.
- Whisk egg and whites, cream of coconut, water, vanilla, and coconut extract together in 2-cup liquid measuring cup. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined, about 5 seconds. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.
- Add half of egg mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining egg mixture, and beat until incorporated, about 30 seconds. Using rubber spatula, give batter final stir by hand.
- Divide batter evenly among prepared pans and smooth tops with rubber spatula. Bake until tops are light golden and toothpick inserted in centers comes out clean, 22 to 24 minutes, rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.
- Using stand mixer fitted with whisk attachment, whip butter and salt on medium speed until smooth, about 1 minute. Reduce speed to low and slowly add sugar. Increase speed to medium and whip until smooth, about 2 minutes, scraping down bowl as needed. Add marshmallow crème and coconut extract, increase speed to medium-high, and whip until light and fluffy, 3 to 5 minutes. Using rubber spatula, fold in coconut until thoroughly combined.
- Combine coconut and almonds in small bowl; set aside. Combine cream and corn syrup in medium saucepan and bring to simmer over medium heat. Off heat, stir in chocolate and vanilla until smooth. Let sit until slightly thickened, about 15 minutes.
- Place 1 cake layer on rimmed baking sheet. Spread half of filling evenly over cake. Top with second cake layer, then spread remaining filling evenly over top. Top with third cake layer. Smooth any filling that has been pushed out from between layers around sides of cake.
- Pour glaze evenly over top and sides of cake. Let sit until glaze is nearly set, about 20 minutes. Gently press reserved coconut-almond mixture onto sides of cake. Refrigerate cake until glaze is fully set, about 30 minutes. Using 2 large spatulas, transfer cake to plate or pedestal. Serve.
for the coconut cake rounds
for the coconut filling
for the chocolate glaze and decoration
Time
2 hours, plus 2 hours cooling and 50 minutes settingYield
Serves 10 to 12Ingredients
Coconut Cake Rounds
1 large egg plus 5 large whites
¾ cup cream of coconut
¼ cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 ¼ cups (9 ounces/255 grams) cake flour
1 cup (7 ounces/198 grams) granulated sugar
1 tablespoon baking powder
¾ teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
Coconut Filling
16 tablespoons unsalted butter, softened
¼ teaspoon salt
1 cup (4 ounces/113 grams) confectioners' sugar
8 ounces (227 grams/1 ¾ cups) Fluff brand marshmallow crème
1 teaspoon coconut extract
1 ⅓ cups (4 ounces/113 grams) sweetened shredded coconut, toasted
Chocolate Glaze and Decoration
½ cup (1 ½ ounces/43 grams) sweetened shredded coconut, toasted
½ cup sliced almond, toasted
1 cup heavy cream
¼ cup light corn syrup
8 ounces (227 grams) bittersweet chocolate, chopped fine
½ teaspoon vanilla extract
Ingredients
Coconut Cake Rounds
1 large egg plus 5 large whites
¾ cup cream of coconut
¼ cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 ¼ cups (9 ounces/255 grams) cake flour
1 cup (7 ounces/198 grams) granulated sugar
1 tablespoon baking powder
¾ teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
Coconut Filling
16 tablespoons unsalted butter, softened
¼ teaspoon salt
1 cup (4 ounces/113 grams) confectioners' sugar
8 ounces (227 grams/1 ¾ cups) Fluff brand marshmallow crème
1 teaspoon coconut extract
1 ⅓ cups (4 ounces/113 grams) sweetened shredded coconut, toasted
Chocolate Glaze and Decoration
½ cup (1 ½ ounces/43 grams) sweetened shredded coconut, toasted
½ cup sliced almond, toasted
1 cup heavy cream
¼ cup light corn syrup
8 ounces (227 grams) bittersweet chocolate, chopped fine
½ teaspoon vanilla extract
Ingredients
Coconut Cake Rounds
1 large egg plus 5 large whites
¾ cup cream of coconut
¼ cup water
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 ¼ cups (9 ounces/255 grams) cake flour
1 cup (7 ounces/198 grams) granulated sugar
1 tablespoon baking powder
¾ teaspoon salt
12 tablespoons unsalted butter, cut into 12 pieces and softened
Coconut Filling
16 tablespoons unsalted butter, softened
¼ teaspoon salt
1 cup (4 ounces/113 grams) confectioners' sugar
8 ounces (227 grams/1 ¾ cups) Fluff brand marshmallow crème
1 teaspoon coconut extract
1 ⅓ cups (4 ounces/113 grams) sweetened shredded coconut, toasted
Chocolate Glaze and Decoration
½ cup (1 ½ ounces/43 grams) sweetened shredded coconut, toasted
½ cup sliced almond, toasted
1 cup heavy cream
¼ cup light corn syrup
8 ounces (227 grams) bittersweet chocolate, chopped fine
½ teaspoon vanilla extract
Why This Recipe Works
This cake reminds us of an Almond Joy candy bar with its coconut cake layers, crunchy almonds, and shiny chocolate glaze. We wanted to pack coconut inside and out, so we made a tender three-layer coconut cake, filled it with a fluffy coconut filling, and garnished it with toasted coconut shreds. For an eye-catching presentation, we coated the layer cake with a dark chocolate glaze, one of our favorite tricks for easy but professional-looking decorating.
Before You Begin
This showstopper features a shiny chocolate glaze, crunchy almonds, and coconut both inside and out. We developed this recipe with Fluff brand marshmallow crème. When working with the marshmallow crème, grease your spatula and the inside of your measuring cup with vegetable oil spray to prevent sticking. Cream of coconut is often found in the soda and drink-mix aisle of the grocery store. One 15-ounce can is more than enough for the cake; make sure to stir it well before using because it separates as it stands. For the glaze, we recommend using bar chocolate, rather than chips, due to differences in melting characteristics.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Grease three 8-inch round cake pans and line with parchment paper.
- Whisk egg and whites, cream of coconut, water, vanilla, and coconut extract together in 2-cup liquid measuring cup. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined, about 5 seconds. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute.
- Add half of egg mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining egg mixture, and beat until incorporated, about 30 seconds. Using rubber spatula, give batter final stir by hand.
- Divide batter evenly among prepared pans and smooth tops with rubber spatula. Bake until tops are light golden and toothpick inserted in centers comes out clean, 22 to 24 minutes, rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.
- Using stand mixer fitted with whisk attachment, whip butter and salt on medium speed until smooth, about 1 minute. Reduce speed to low and slowly add sugar. Increase speed to medium and whip until smooth, about 2 minutes, scraping down bowl as needed. Add marshmallow crème and coconut extract, increase speed to medium-high, and whip until light and fluffy, 3 to 5 minutes. Using rubber spatula, fold in coconut until thoroughly combined.
- Combine coconut and almonds in small bowl; set aside. Combine cream and corn syrup in medium saucepan and bring to simmer over medium heat. Off heat, stir in chocolate and vanilla until smooth. Let sit until slightly thickened, about 15 minutes.
- Place 1 cake layer on rimmed baking sheet. Spread half of filling evenly over cake. Top with second cake layer, then spread remaining filling evenly over top. Top with third cake layer. Smooth any filling that has been pushed out from between layers around sides of cake.
- Pour glaze evenly over top and sides of cake. Let sit until glaze is nearly set, about 20 minutes. Gently press reserved coconut-almond mixture onto sides of cake. Refrigerate cake until glaze is fully set, about 30 minutes. Using 2 large spatulas, transfer cake to plate or pedestal. Serve.
for the coconut cake rounds
for the coconut filling
for the chocolate glaze and decoration
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