Coconut Almond Cake

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 3/4 cup Almond flour
  • 2 tsp Baking powder
  • 2 cups Cake flour
  • 8 oz Chocolate, semisweet
  • 1/3 cup Cocoa powder, Dutch-process unsweetened
  • 3 1/2 cups Confectioners' sugar
  • 1 1/2 cups Granulated sugar
  • 1/2 tsp Salt
  • 2 1/2 tsp Vanilla, pure

• Nuts & Seeds

  • 1 Coconut, sweetened
  • 1/2 tsp Coconut extract

• Dairy

  • 4 sticks Butter, unsalted
  • 1 cup Milk

• Beer, Wine & Liquor

  • 2 tbsp Rum, dark

Found on foodnfocus.com

Ingredients

• For the cake:
• 2 sticks unsalted butter, at room temperature, plus more for the pans
• 2 cups cake flour, plus more for the pans
• ¾ cup almond flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1½ cups granulated sugar
• 4 large eggs
• 1½ teaspoons pure vanilla extract
• ½ teaspoon coconut extract
• ¾ cup milk
• For the frosting:
• 8 ounces semisweet chocolate, finely chopped
• 2 sticks unsalted butter, at room temperature
• 3½ cups confectioners’ sugar
• ⅓ cup Dutch-process unsweetened cocoa powder
• ¼ cup milk
• 2 tablespoons dark rum (optional)
• 1 teaspoon pure vanilla extract
• Sweetened shredded coconut, for topping

Directions

• 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.