Chocolate-Almond Coconut Cake

Name: Chocolate-Almond Coconut Cake
Yield: Serves 10 to 12
Ingredients: 1 large, egg plus 5 large whites; 3/4 cup, cream of coconut; 1/4 cup, water; 1 teaspoon, vanilla extract; 1 teaspoon, coconut extract; 2 1/4 cups (9 ounces), cake flour; 1 cup (7 ounces), granulated sugar; 1 tablespoon, baking powder; 3/4 teaspoon, salt; 12 tablespoons, unsalted butter, cut into 12 pieces and softened; 16 tablespoons, unsalted butter, softened; 1/4 teaspoon, salt; 1 cup (4 ounces), confectioners' sugar; 8 ounces (1 3/4 cups) Fluff brand, marshmallow crème; 1 teaspoon, coconut extract; 1 1/3 cups (4 ounces), sweetened shredded coconut, toasted; 1/2 cup (1 1/2 ounces), sweetened shredded coconut, toasted; 1/2 cup, sliced almond, toasted; 1 cup, heavy cream; 1/4 cup, light corn syrup; 8 ounces, bittersweet chocolate, chopped fine; 1/2 teaspoon, vanilla extract

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Appears in Cook's Country December/January 2018

Desserts or Baked Goods

Chocolate

Cakes

This showstopper features a shiny chocolate glaze, crunchy almonds, and coconut both inside and out.

SERVES10 to 12

TIME2 hours, plus 2 hours cooling and 50 minutes setting

WHY THIS RECIPE WORKS

This cake reminds us of an Almond Joy candy bar with its coconut cake layers, crunchy almonds, and shiny chocolate glaze. We wanted to pack coconut inside and out, so we made a tender three-layer coconut cake, filled it with a fluffy coconu...

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