An elegant cake for holidays, birthdays, and more.
If the tops of the layers are a little rounded, he recommends leveling them with a serrated knife.
Bake coconut in a single layer in a shallow pan 6 minutes.
Credit: Beth Dreiling Hontzas; Styling: Rose Nguyen
Prepare cake pans:
Line 3 (9-inch) round cake pans with parchment paper.
Grease and flour paper.
Beat 8 minutes or until very fluffy, scraping bottom and sides of bowl as needed.
Stir in whipping cream and next 3 ingredients.
Pour batter into prepared pans.
Stack cake:
Place 1 cake layer on a serving plate.
Spread half of chilled Coconut-Almond Filling over cake layer.
Top with 1 layer, pressing down gently.
Repeat procedure with remaining half of Coconut-Almond Filling and remaining cake layer.
Frost cake:
Gently spread Coconut-Cream Cheese Frosting on top and sides of cake.
Press toasted coconut onto sides of cake; sprinkle toasted almonds on top.
Garnish, if desired.
Stir together cornstarch, almond extract, and 2 Tbsp.
water in a small bowl.
Bring whipping cream, brown sugar, and butter to a boil in a saucepan over medium heat.
Remove from heat, and immediately whisk in cornstarch mixture.
Stir in coconut and sour cream.
Cover and chill 8 hours.
Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended.
Increase speed to medium, and beat in cream of coconut and vanilla until smooth.
