ALMOND CREME CAKE RECIPES

Steps:

• Preheat oven to 325°. Bake coconut in a single layer in a shallow pan 6 minutes. Place almonds in a single layer in another shallow pan; bake, with coconut, 7 to 9 minutes or until almonds are fragrant and coconut is lightly browned, stirring occasionally.
• Line 3 (9-inch) round cake pans with parchment paper. Grease and flour paper.
• Sift together flour, baking powder, and salt in a very large bowl.
• Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugars, beating until blended. Beat 8 minutes or until very fluffy, scraping bottom and sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition (about 30 seconds per egg). Stir in whipping cream and next 3 ingredients.
• Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans.
• Bake at 325° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
• Place 1 cake layer on a serving plate. Spread half of chilled Coconut-Almond Filling over cake layer. Top with 1 layer, pressing down gently. Repeat procedure with remaining half of Coconut-Almond Filling and remaining cake layer.
• Gently spread Coconut-Cream Cheese Frosting on top and sides of cake. Press toasted coconut onto sides of cake; sprinkle toasted almonds on top. Garnish, if desired.

Steps:

• Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy.).
• Place all ingredients in large mixing bowl.
• Mix with electric mixer on low for one minute until all combined.
• Mix at medium for two minutes.
• Batter should look uniform and thick.
• Bake in a greased and floured 10 inch tube pan at 350°F for about 45 minutes or until cake springs back when touched.
• Serve alone or with berries and sweetened whipped cream.
• The cake is rich on its own.