Almond Coconut 3 Layer Cake With Coconut Frosting Recipes

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ALMOND COCONUT 3-LAYER CAKE WITH COCONUT FROSTING



Almond Coconut 3-Layer Cake With Coconut Frosting image

Be prepared everyone will be asking you for this recipe after they try it! the cake can be made without the almond extract but I think it is better with it.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 16

5 eggs, separated
2 cups white sugar
1/2 cup butter, softened
1/2 cup Crisco shortening (plain)
1 -2 teaspoon almond extract
2 1/2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut, packed
1 cup chopped nuts
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3 cups confectioners' sugar
1 cup flaked coconut
1 teaspoon vanilla
half-and-half cream

Steps:

  • Set oven to 350°F.
  • Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
  • In a medium bowl, beat egg whites until stiff, but not dry; set aside.
  • In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
  • Add in yolks (one at a time) beating well after each addition.
  • In a bowl, sift flour and baking soda together.
  • Add to the egg yolk mixture alternating with buttermilk.
  • Add in coconut and nuts; beat well.
  • Fold in beaten egg whites with a spatula.
  • Divide the batter evenly between the three cake pans.
  • Bake for 25 minutes, or until cake tests done.
  • Place the pans on a wire rack to cool.
  • Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up.
  • Allow to cool completely before frosting.
  • For frosting: Cream together the cream cheese and butter until fluffy.
  • Gradually beat in the powdered sugar (this takes about 5 minutes).
  • To achieve the spreading consistency you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of ADDITIONAL powdered sugar.
  • Stir in 3/4 cup coconut and 3/4 cups pecans.
  • Frost and fill cake.
  • Sprinkle the top with reserved coconut.

Nutrition Facts : Calories 1177, Fat 64.3, SaturatedFat 31.7, Cholesterol 225.6, Sodium 643.8, Carbohydrate 140.4, Fiber 3.4, Sugar 104.8, Protein 14.9

CHOCOLATE COCONUT ALMOND LAYER CAKE



Chocolate Coconut Almond Layer Cake image

Provided by Sandra Lee

Categories     dessert

Time 12m

Yield 8 servings

Number Of Ingredients 5

2 (8-inch) round store/bakery bought chocolate cake layers
2 (16-ounce) cans chocolate frosting
1 teaspoon almond extract
1 cup flake coconut
1/4 cup toasted and chopped peanuts

Steps:

  • Cut each cake layer in half horizontally to make a total of 4 layers.
  • In a medium bowl, stir together chocolate frosting and almond extract.
  • To assemble cake: Place 1 cake layer onto a cake stand or plate. Spread a quarter of the frosting evenly onto the bottom layer. Sprinkle with 1/4 cup of the coconut and 1/4 of the peanuts. Repeat with the remaining 3 layers of cake. Slice and serve.

COCONUT-ALMOND LAYER CAKE WITH CHOCOLATE FROSTING



Coconut-Almond Layer Cake with Chocolate Frosting image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18

2 sticks unsalted butter, at room temperature, plus more for the pans
2 cups cake flour, plus more for the pans
3/4 cup almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
3/4 cup milk
8 ounces semisweet chocolate, finely chopped
2 sticks unsalted butter, at room temperature
3 1/2 cups confectioners' sugar
1/3 cup Dutch-process unsweetened cocoa powder
1/4 cup milk
2 tablespoons dark rum (optional)
1 teaspoon pure vanilla extract
Sweetened shredded coconut, for topping

Steps:

  • Make the cake: Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with cake flour, tapping out the excess; set aside.
  • Whisk the cake flour, almond flour, baking powder and salt in a separate large bowl; set aside. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three additions, alternating with the milk. Increase the speed to medium high and beat until just combined.
  • Divide the batter between the prepared pans. Bake until the cakes are golden brown and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans. Run a thin knife around the edges of the cakes and gently turn out onto the rack; remove the parchment and let cool completely.
  • Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth; let cool slightly. Combine the butter, confectioners' sugar, melted chocolate, cocoa powder, milk, rum and vanilla in a food processor. Pulse until smooth.
  • Place 1 cake layer on a serving plate and spread with 1 cup frosting. Top with the second cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle the top with the coconut.

COCONUT-ALMOND WHITE CAKE



Coconut-Almond White Cake image

This is a combination of a coconut cake with coconut creme, milk, and almonds for amazing flavor!

Provided by Jlunsford

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h10m

Yield 16

Number Of Ingredients 24

1 ¼ cups sifted cake flour
1 tablespoon sifted cake flour
2 teaspoons baking powder
¼ teaspoon salt
3 egg whites
⅔ cup white sugar
1 tablespoon white sugar
⅓ cup unsalted butter
1 teaspoon unsalted butter
⅓ cup sweetened coconut milk
2 tablespoons sweetened coconut milk
⅓ cup almond milk
3 ounces sweetened flaked coconut
2 ounces sliced almonds
1 teaspoon almond extract
1 teaspoon coconut extract
¼ teaspoon vanilla extract
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

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line the bottom of a 15x10x1-inch pan with parchment paper.
  • Sift cake flour, baking powder, and salt together 3 times in a bowl.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 585.2 calories, Carbohydrate 64.3 g, Cholesterol 79.4 mg, Fat 36.4 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 23.1 g, Sodium 205.4 mg, Sugar 52.5 g

COCONUT-LAYERED POUND CAKE



Coconut-Layered Pound Cake image

If you love chocolate, almonds and coconut, this cake is for you. It comes together in a flash and tastes just like an Almond Joy candy bar! -Linda L. Nichols, Steubenville, Ohio

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 5

1 package (7 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1/2 cup chopped almonds, toasted
1 loaf (16 ounces) frozen pound cake, thawed
1 cup chocolate fudge frosting

Steps:

  • Mix coconut, milk and almonds. Cut cake horizontally into four layers. Place bottom layer on a serving plate; top with half of the coconut mixture, one cake layer and 1/2 cup frosting. Repeat layers. Refrigerate, covered, until serving.

Nutrition Facts : Calories 715 calories, Fat 35g fat (19g saturated fat), Cholesterol 98mg cholesterol, Sodium 426mg sodium, Carbohydrate 93g carbohydrate (72g sugars, Fiber 3g fiber), Protein 10g protein.

ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING



Almond Joy Cake With Creamy Coconut Butter Frosting image

Chocolate, Almond, & Coconut make up this 2 layer cake. One layers is the coconut layer and the other is chocolate almond. This is made for a crowd. You can make the whole cake or just each layer. If baking both cakes at once be sure to rotate them in the oven for even baking.

Provided by Rita1652

Categories     Dessert

Time 30m

Yield 24-30 serving(s)

Number Of Ingredients 20

1 (3 ounce) package coconut pudding mix
1 cup water
1 (18 ounce) package white cake mix
1/2 cup vegetable oil
4 eggs
1/4 cup coconut rum
1 (18 ounce) package devil's food cake mix
1 (3 ounce) package instant pistachio pudding mix
3/4 cup vegetable oil
1/2 cup almond liqueur (Disaronno)
1/8 cup water
4 large eggs
1/4 cup almond liqueur
2/3 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 lbs sifted confectioners' sugar
1/2 cup coconut milk
1 cup flaked coconut, toasted

Steps:

  • Butter and dust with flour 2 9x13 pans.
  • Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
  • Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
  • Cool at room temperature for 15 minutes.
  • Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
  • Let sit for 1 hour.
  • Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
  • Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
  • Cool at room temperature for 15 minutes.
  • Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
  • Let sit for 1 hour.
  • Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
  • Frost cooled cake and garnish with toasted coconut!

Nutrition Facts : Calories 558.7, Fat 26.1, SaturatedFat 8.6, Cholesterol 75.6, Sodium 472.8, Carbohydrate 78.1, Fiber 1.1, Sugar 64.2, Protein 4.6

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