Coconut Almond Cake

September 9, 2010

Inspired by the White Christmas Cake from The Bubble Room, this cake is light yet rich and full of flavor.  I made a similar version for my mom’s birthday a couple of years ago.  When she requested it again for this year’s birthday shindig, I was more than happy to oblige.

Cake:

  • Cake Flour, 2 1/2 cups
  • Baking Powder, 1 tablespoon
  • Salt, 1/2 teaspoon
  • Butter, 1 1/2 sticks
  • Sugar, 1 1/2 cups
  • Milk, 1 cup
  • Almond Extract, 2 teaspoons
  • Vanilla Extract, 1 teaspoon
  • Egg Whites, 6

Topping:

  • Whipping Cream, 2 1/2 cups
  • Sugar, 1/2 cup
  • Vanilla Extract, 1 teaspoon
  • Coconut Extract, 2 teaspoons (not shown, I forgot to get it out)
  • Sliced Almonds, 2/3 cup
  • White Chocolate, 4  one-ounce squares
  • Shredded Coconut, 2 to 3 cups

Preheat oven to 350 and prepare two 9-inch round cake pans.  I spray a nonstick pan with Pam for baking and cakes never stick.

Combine the flour, baking powder and salt in a bowl and set it aside.

Combine milk, vanilla and almond extracts.

Beat the butter until it’s light and fluffy.  Gradually add the sugar and continue beating until it’s light.

With the mixer on medium speed, add about a third of the flour mixture.

Then mix in about a third of the milk mixture.  Continue alternating and mix just until it’s well-blended.

Beat the egg whites until they’re stiff.

Fold the egg whites into the batter, about a third at a time.

Spread the batter evenly in the pans and bake for 35 minutes or so, until a toothpick comes out clean.

Cool the cakes on racks until they’re completely cool.

Once the cake is cool, start on the whipped cream.  Put the bowl in the freezer for a few minutes and make sure the cream is very cold.  Beat the cream until it begins to thicken then add the sugar, vanilla and coconut extracts.  Continue beating until it’s very thick.

Place one layer on a cake plate with wax paper strips under the edges to contain the mess.  Spread generously with whipped cream then sprinkle with coconut and almonds.

Use a vegetable peeler to shave white chocolate over the top.

Spread a layer of whipped cream on the second layer and sprinkle it with coconut.

Place that layer, cream side down, on top of the first layer.

Cover the whole thing with whipped cream.

Repeat the coconut, almond and white chocolate.

Refrigerate for a little while before serving.  Enjoy!

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{ 14 comments… read them below or add one }

1 Lana @ Never Enough Thyme September 9, 2010 at 9:33 am

Oh. My. It’s been a long time since I saw a cake that stopped me dead in my tracks. This one has just done that. Beautiful. Light. Almonds, coconut and whipped cream! Just heavenly.

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2 Wendi @ Bon Appetit Hon September 9, 2010 at 4:34 pm

Karen, that cake looks like a labor of love. Bet it tasted wonderful.

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3 Kelly September 10, 2010 at 1:09 pm

This looks yummy…and the pics are really nice!!!

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4 Petra (Zoom Yummy) September 12, 2010 at 3:42 pm

Hi Karen! I love your site. The recipes look BEYOND delicious and your photography is BEYOND beautiful. WONDERFUL WORK!!! :) Petra

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5 Karen Bove September 12, 2010 at 4:42 pm

Thanks! Much of the photo credit must go to my daughter, who is a natural genius behind the camera.

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6 astheroshe October 3, 2010 at 9:25 am

YUM! I am so dying for a piece right now :)

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7 Cherie M July 26, 2012 at 1:03 am

I made this for my birthday. The cake turned out beautifully – just dense enough, very moist, great flavor. I thought the frosting was a bit sweet prior to putting it on the cake, so I added 1/3-1/2 c. cocoa powder to offset the sweetness and add a third flavor. The result was a huge hit – my family loved it, from my grandparents to my young niece and nephew.

Thanks for the recipe!

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8 karenbove July 26, 2012 at 8:56 am

I’m so glad you enjoyed it and happy that you adapted it. I love it when a cook isn’t afraid to deviate from a recipe!

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9 Julie from Minnesota October 18, 2013 at 9:34 pm

We had the original cake at the Bubble Room when vacationing on Captiva Island in March 2013. We came home and I searched the Internet to replicate it. This recipe is spot on. My 9 year old loves all things coconut and I’ve made this cake for her birthday and for dinner guests too. I love this recipe and am so thankful that you shared it.

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10 karenbove October 19, 2013 at 9:28 pm

I’m so glad you enjoyed it although I’m not sure any of us can match the cakes at The Bubble Room. And I hope you enjoyed your stay on Captiva. It’s a favorite getaway spot for us.

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11 Rosie December 27, 2013 at 12:47 pm

This recipe was so delicious. If I had to guess which cake was which, between this cake and the Bubble Room cake, I don’t think I would be able to chose. You did an amazing job duplicating the recipe, and I thank you for your pictures and for sharing your recipe with all of us.

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12 karenbove December 27, 2013 at 2:00 pm

I’m so glad you enjoyed it but I think The Bubble Room definitely has me beat :)

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13 Kim April 30, 2014 at 10:35 am

For the whipped cream, do you use white sugar or powdered sugar?

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14 karenbove May 1, 2014 at 7:46 am

Either will work, just sweeten to taste.

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