Coconut–Almond Cake with Raspberry–Lime Curd Filling

Ingredients

1-1/2 cups slivered almonds
1-1/2 cups (3 sticks) unsalted butter, at room temperature, plus extra for pans
3 cups all-purpose flour, plus extra for pans
2 teaspoons baking soda
1-1/2 teaspoons table salt
3 cups granulated sugar
8 large eggs, separated
2 teaspoons vanilla extract
1-1/2 cups buttermilk
1-1/2 cups sweetened coconut flakes
Raspberry–Lime Curd Filling (see accompanying recipe)
Snow-White Icing (see accompanying recipe)
2 cups shredded sweetened coconut flakes
Fresh raspberries

Instructions

In a food processor, chop almonds to the texture of coarse meal. Set aside.

Lightly grease and flour three 9x12-inch cake pans; set aside. Adjust 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 bowl and beaters occasionally, until there are no lumps and mixture is light and fluffy, 4–6 minutes.

Add egg yolks, two at a time, mixing well after each addition; blend in vanilla extract.

Add flour mixture 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 35–40 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. If making ahead, wrap each cake individually and refrigerate.

To assemble cake, choose your prettiest layer for the top. Spread the tops of the other two layers with equal amounts of Raspberry-Lime Curd Filling; then stack the cake.

Frost generously all over with Snow-White Icing; then sprinkle all over with coconut flakes and top with raspberries.

Raspberry–Lime Curd Filling

Snow-White Icing

Yield: 

10 to 12 servings

Course

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