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13) Almond Joy Graduates: Coconut Almond Layer Cake

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 cup coconut milk canned
  • 1/2 cup unsalted butter softened
  • 3 large eggs
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup sweetened shredded coconut divided
  • 1/2 cup sliced almonds toasted
  • 1/2 cup chocolate chips melted (for drizzle)
  • 1 cup whipped cream or stabilized whipped topping

Method
 

  1. Preheat oven to 350°F. Grease two 8-inch round pans and line bottoms with parchment.
  2. Cream butter and sugar until light. Add eggs one at a time, then vanilla.
  3. Whisk flour, baking powder, and salt. Alternate adding dry mix and coconut milk to batter, ending with dry.
  4. Fold in half the shredded coconut. Divide batter between pans and bake 22–25 minutes.
  5. Cool 10 minutes in pans, then transfer to racks to cool completely.
  6. Whip cream if using fresh. Spread a layer of whipped cream on one cake, sprinkle with toasted almonds and remaining coconut.
  7. Top with second layer, frost sides and top with more cream. Drizzle melted chocolate and sprinkle extra almonds.Prep time: 20 minutes | Cook time: 25 minutes | Servings: 10