Coconut-Almond Cake with Raspberry-Lime Curd Filling


3 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1-1/2 cups (3 sticks) butter, at room temperature
3 cups sugar
8 large eggs, separated
2 teaspoons vanilla extract
1-1/2 cups buttermilk
1-1/2 cups sweetened coconut flakes
1-1/2 cups slivered almonds, blanched and ground
Raspberry-Lime Curd Filling
Snow White Icing


Lightly grease and flour three 9x2-inch cake pans; set aside. Adjust the oven rack to the center and preheat to 350°.

Sift together flour, baking soda, and salt; set aside. With an electric mixer on medium speed, cream butter and sugar, scraping the bowl and beaters occasionally, until there are no lumps and mixture is light and fluffy. Add egg yolks, two at a time, mixing well after each addition; blend in vanilla extract. Add dry ingredients 1 cup at a time, alternating with buttermilk. Scrape the bowl, then blend in coconut and almonds.

In a clean bowl, whip egg whites to soft peaks; fold egg whites into batter in three stages.

Divide batter evenly into prepared pans. Bake 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Remove cakes from oven and cool in pans 5 minutes. Flip cakes out onto a baking sheet lined with waxed paper and cool completely. Wrap each cake individually and refrigerate.


Raspberry-Lime Curd Filling


2-1/2 cups

Preparation Time

50 Minutes

Total Time

90 Minutes

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