Chocolate-Glazed Coconut-Almond Cake Recipe 🍫🥥🍰

Introduction:

Indulge in the sinfully delicious Chocolate-Glazed Coconut-Almond Cake, a decadent treat perfect for any occasion! This elegant dessert boasts layers of moist cake, creamy coconut filling, and a rich chocolate glaze, creating a symphony of flavors and textures that will leave you craving for more. Whether you’re entertaining guests or simply satisfying your sweet tooth, this recipe promises to impress with its exceptional presentation and unforgettable taste. Originally featured in the February 1994 issue of Bon Appetit, this timeless dessert has stood the test of time, earning rave reviews for its unparalleled decadence. So, roll up your sleeves and let’s embark on a culinary journey to create this masterpiece!

Recipe Details:

• Total Time: 3 hours
• Preparation Time: 2 hours
• Cook Time: 1 hour
• Servings: 10
• Calories per Serving: 640.1
• Recipe Category: Dessert
• Keywords: Coconut, Fruit, Nuts, Weeknight, Oven, < 4 Hours

Ingredients:

Instructions:

For the Cake:

1. Preheat your oven to 325°F (165°C). Butter and flour a 9-inch diameter cake pan with 2-inch high sides.
2. Using an electric mixer, blend 1 cup of sugar, almond paste, and butter in a large bowl until smooth.
3. Add egg yolks, extract, and salt, beating for 1 minute.
4. Gradually mix in flour and milk alternately in 3 additions each on low speed.
5. Stir in coconut.
6. In another bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and beat until stiff but not dry.
7. Gently fold the egg whites into the batter.
8. Pour the batter into the prepared pan and bake for about 1 hour or until a tester inserted into the center comes out clean.
9. Let the cake cool in the pan on a rack for 20 minutes. Then, run a knife around the sides to loosen the cake and transfer it onto a rack to cool completely.

For the Filling:

1. In a heavy medium saucepan, bring cream of coconut and butter to a simmer over low heat.
2. Stir in white chocolate until melted. Transfer to a bowl and let it cool.
3. Beat in cream cheese until smooth, then mix in coconut. Chill until spreadable, approximately 30 minutes.

For the Glaze:

1. In another heavy medium saucepan, bring 3/4 cup of whipping cream and corn syrup to a simmer.
2. Add bittersweet chocolate and stir until melted and smooth. Let it cool until just pourable, around 15 minutes.

Assembly:

1. Using a serrated knife, carefully cut the cake horizontally in half.
2. Place one cake layer cut side up on a plate and spread the filling over it.
3. Top with the second cake layer cut side down.
4. Pour half of the glaze over the top of the cake, spreading it with a spatula to cover the sides and smooth the top.
5. Press almonds around the sides and create a 1-inch border around the top edge of the cake.
6. Refrigerate the cake until the glaze sets, approximately 1 hour.
7. (Optional step for advanced preparation): This cake can be made a day ahead. Cover it with a cake dome and chill. Chill the remaining glaze as well. Let the cake stand at room temperature for 2 hours before serving. Mix the reserved glaze and the remaining 1/4 cup of whipping cream in a saucepan and heat until the sauce is warmed through.
8. Slice the cake and serve with the sauce.

Conclusion:

With its luscious layers and exquisite flavors, the Chocolate-Glazed Coconut-Almond Cake is sure to become a favorite in your dessert repertoire. Whether you’re celebrating a special occasion or simply treating yourself to a slice of luxury, this decadent delight promises to captivate your taste buds and leave a lasting impression. So, gather your ingredients, follow the steps with care, and prepare to savor the irresistible allure of this sensational dessert. Enjoy every indulgent bite and relish in the joy of creating something truly extraordinary!