This is a combination of a coconut cake with coconut creme, milk, and almonds for amazing flavor!
Ingredients
Frosting
- 2 ¼ cups unsalted butter
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon coconut extract
- 1 ½ (16 ounce) packages powdered sugar
- ½ cup coconut milk
Cake
- 1 ¼ cups sifted cake flour
- 1 tablespoon sifted cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 egg whites
- 2/3 cup white sugar
- 1 tablespoon white sugar
- 1/3 cup unsalted butter
- 1 teaspoon unsalted butter
- 1/3 cup sweetened coconut milk
- 2 tablespoons sweetened coconut milk
- 1/3 cup almond milk
- 3 ounces sweetened flaked coconut
- 2 ounces sliced almonds
- 1 teaspoon almond extract
- 1 teaspoon coconut extract
- ¼ teaspoon vanilla extract
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 15x10x1-inch pan with parchment paper.
Step 2
Sift cake flour, baking powder, and salt together 3 times in a bowl.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Cook’s Notes:
You can use 2 1/4 cups margarine instead of butter for frosting, if desired.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 585 | |
% Daily Value * | |
Total Fat36g | 47% |
Saturated Fat23g | 116% |
Cholesterol79mg | 26% |
Sodium205mg | 9% |
Total Carbohydrate64g | 23% |
Dietary Fiber1g | 5% |
Total Sugars53g | |
Protein3g | |
Vitamin C0mg | 1% |
Calcium62mg | 5% |
Iron2mg | 8% |
Potassium108mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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