Chocolate-Glazed Coconut-Almond Cake

Chocolate-Glazed Coconut-Almond Cake

  • Prep Time: 2 hrs
  • Total Time: 3 hrs
  • Servings: 10

    • About This Recipe

    “This is the most sinfully delicious dessert you will ever try! Make for any formal, (or any occasion at all) and this recipe will not disappoint. Presentation is exceptional and elegant. You will need only a very small slice, very rich! This recipe came from Bon Appetit, February, 1994 issue.”

    Ingredients

    Cake

  • 1 1/4 cupssugar
  • 3 1/2 ouncesalmond paste, broken into pieces
  • 1/2 cupunsalted butter, room temperature
  • 4largeeggs, separated
  • 1teaspoonimitation coconut extract
  • 1/4 teaspoonsalt
  • 1 1/2 cupsall-purpose flour
  • 1/2 cupmilk
  • 1cupsweetened flaked coconut

    • Filling

  • 1/2 cupcanned cream of coconut( such as Coco Lopez)
  • 1/4 cupunsalted butter
  • 3ouncesimported white chocolate, chopped( such as Lindt)
  • 2tablespoonscream cheese, room temperature
  • 3/4 cupsweetened flaked coconut

    • Glaze

  • 1cupwhipping cream
  • 3tablespoonslight corn syrup
  • 12ounces bittersweet chocolate or 12ouncessemisweet chocolate, chopped

    • Garnish

  • sliced almonds, toasted

    • Directions

  • For the cake———–.
  • Preheat oven to 325F degrees.
  • Butter and flour 9″ diameter cake pan with 2″ high sides.
  • Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend.
  • Add yolks, extract and salt and beat 1 minute.
  • On low speed, beat in flour alternately with milk in 3 additions each.
  • Mix in coconut.
  • Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks.
  • Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry.
  • Fold whites into batter.
  • Pour batter into prepared pan.
  • Bake until tester inserted into center comes out clean, about 1 hour.
  • Cool cake in pan on rack 20 minutes.
  • Run small sharp knife around sides to loosen cake.
  • Turn out cake onto rack; cool completely.
  • For Filling———–.
  • Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat.
  • Add white chocolate; stir until melted.
  • Pour into bowl and cool.
  • Add cream cheese and beat until smooth.
  • Mix in coconut.
  • Chill until spreadable, about 30 minutes.
  • For Glaze———–.
  • Bring 3/4 cup whipping cream and corm syrup to a simmer in heavy medium saucepan.
  • Add chocolate and stir until melted and smooth.
  • Cool until just pourable, about 15 minutes.
  • Using serrated knife, cut cake horizontally in half.
  • Place 1 cake layer cut side up on plate.
  • Spread filling over.
  • Top with second cake layer cut side down.
  • Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce).
  • Press almonds around sides and in 1″ border around top edge of cake.
  • Refridgerate cake until glaze sets, about 1 hour.
  • (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.) Mix reserved glaze and remaining 1/4 cup whipping cream in saucepan.
  • Stir over low heat until sauce is heated through.
  • Slice cake; serve with sauce.

    • Reviews

  • “STOP, LOOK and LISTEN!You have just been fortunate enough to stumble onto one of the all time greatest recipes EVER!Ingredients for this cake costs in the vicinity of $30 to make but you won’t regret a penny of it!This cake is not just rich it is sinfully rich but it is packed with flavor.This cake is better than any dessert I have EVER had in any restaurant EVER and I have eaten in some fine restaurants.You WILL definitely love this cake and people will think you are genius for making it.If you find someone who doesn’t like this please email me and let me know immediately because they are an alien.”

  • “Another winner, Bev!I make all the cakes for the birthdays in my office and EVERYONE just declared this to be their new favorite!!:)(Even though I forgot to bring the sauce, darn it.)I wasn’t sure about the sauce, but am very sorry I didn’t have it, as I really think it would have added to the experience.The cake is not nearly as sweet as I would have thought, and the added chocolate would have gone so nicely with all that coconut yumminess.The cake turned out level and fluffy, the filling was the perfect amount and the glaze hardened into a beautiful sheen.I put white chocolate curls on top and sliced almonds around the bottom.So delicious!Thanks-“

  • “This was superb – and a gorgeous presentation to boot.My guests all loved this and I had to pass out the recipe.Thank YOU Bev!”

  • “This cake was quite tasty, but I was a bit disappointed with it after reading the reviews. The cake itself was slightly on the spongy side, and despite chilling, the glaze was thinner than I prefer. In the future, I think I will use a commercial white cake mix with a single package of vanilla pudding, plus the extracts and flaked coconut. I’m also going to reduce the amount of whipping cream to 1/2 cup while keeping the chocolate weight the same for a thicker glaze. I usually make my chocolate glazes without corn syrup, and defintely prefer the texture. All in all, a lovely cake.”

  • “I haven’t actually tried ALL of the recipe, but I can tell you the filling alone deserves 10 stars!Again, WOW!I’ll be using this for a wedding cake next week.Can’t wait for the bride to try it!Thanks, Bev :)”

  • “Excellent cake, light textured and coconutty with a divine filling. The chocolate glaze is perfect in both taste and texture. I was a little klutzy at getting the almonds on, but I don’t think it’ll last long enough to worry about. I had trouble finding almond paste in the stores, so I used Bergy’s Almond Paste #15869 and it worked great. Thanks so much for sharing this Bev. “

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