Recipe

Yields:
1 (3-layer) cake

Prep time:
45 minutes

Cook time:
22-25 minutes

Cooling time:
1 hour + chilling time

Ingredients:

For the Cake:

• Butter and all-purpose flour, for preparing the pans

• 1 cup (2 sticks) unsalted butter, at room temperature

• 2 cups granulated sugar

• 5 large eggs, separated

• 2 teaspoons pure vanilla extract

• 2 cups cake flour

• 1 teaspoon baking soda

• 1 cup buttermilk, at room temperature

For the Almond Filling:

• ½ cup granulated sugar

• ¼ teaspoon salt

• ¼ cup cornstarch

• 2 cups whole milk

• 4 large egg yolks

• 4 ounces almond paste, crumbled

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

For the Frosting:

• 8 tablespoons (1 stick) unsalted butter, at room temperature

• 1 ½ teaspoons vanilla extract

• ½ teaspoon almond extract

• 1 teaspoon brandy (optional)

• ¼ teaspoon salt

• 3 ½ cups confectioners’ sugar, sifted

• 3 tablespoons heavy cream or half-and-half

• 2 to 3 cups grated fresh or packaged unsweetened coconut

For Garnish (optional):

• 24 perfect almond halves

• 2 to 3 thin slices of lemon

Equipment:

• Three 8-inch or 9-inch round cake pans

• Electric mixer (handheld or stand mixer)

• Large mixing bowls

• Medium mixing bowl

• Small mixing bowl

• Rubber spatula

• Whisk

• Heavy saucepan

• Wire racks

• Cake stand

• Offset spatula or knife for frosting

Instructions:

1. Prepare the Cake Pans and Preheat the Oven:

1. Position one oven rack in the center and another rack just above it.

2. Preheat your oven to 325°F (160°C).

3. Thoroughly grease the inside of three 8-inch or 9-inch round cake pans with butter.

4. Dust the greased pans with flour, tapping out any excess to ensure the cakes release easily. Set the prepared pans aside.

2. Cream Butter and Sugar:

1. In a large mixing bowl, using an electric mixer on medium speed, cream the 1 cup (2 sticks) of softened unsalted butter with the 2 cups of granulated sugar until the mixture is light and fluffy. This should take about 1 minute.

3. Add Egg Yolks and Vanilla:

1. Separate the 5 large eggs, placing the yolks in the bowl with the butter and sugar and the whites in a separate large, clean bowl (you'll use these later).

2. Add the egg yolks one at a time to the butter-sugar mixture, beating well after each addition until just combined.

3. Stir in the 2 teaspoons of pure vanilla extract.

4. Combine Dry and Wet Ingredients:

1. In a medium-sized bowl, sift together the 2 cups of cake flour and 1 teaspoon of baking soda. Sifting helps to create a tender cake.

2. Gradually add the flour mixture to the wet ingredients in thirds, alternating with the 1 cup of room-temperature buttermilk. Begin and end with the flour mixture. Mix on low speed until just combined and smooth. Be careful not to overmix.

5. Beat Egg Whites and Fold into Batter:

1. Using clean beaters on your electric mixer, beat the reserved egg whites in the clean large bowl on high speed until stiff peaks form. This should take approximately 4 minutes. The peaks should hold their shape when the beaters are lifted.

2. Gently fold the beaten egg whites into the cake batter using a rubber spatula. Work carefully to incorporate them without deflating the air, which will keep the cake light. Mix until the whites are just combined and no streaks remain.

6. Bake the Cake Layers:

1. Divide the cake batter evenly among the three prepared cake pans.

2. Place two pans on the center oven rack and the remaining pan on the rack above.

3. Bake for 22 to 25 minutes for 9-inch pans, or slightly longer for 8-inch pans, until the cake layers are golden brown and the edges just begin to pull away from the sides of the pan. A toothpick inserted into the center should come out clean.

7. Cool the Cake Layers:

1. Once baked, remove the cake pans from the oven and let them cool on wire racks for 10 minutes.

2. After 10 minutes, run a thin knife around the edges of each cake layer to loosen it from the pan.

3. Invert each cake layer onto a wire rack, then immediately invert it again so that it cools right-side up. Allow the cake layers to cool completely on the wire racks for at least 30 minutes before frosting.

8. Prepare the Almond Filling While the Cake Bakes:

1. In a heavy saucepan, combine the ½ cup of granulated sugar, ¼ teaspoon of salt, and ¼ cup of cornstarch. Whisk in the 2 cups of whole milk until the mixture is smooth and lump-free.

2. Place the saucepan over medium heat, stirring constantly, and bring the mixture to a boil. Continue to cook for 1 minute after it begins to boil, stirring continuously. Remove the pan from the heat.

3. In a small bowl, beat the 4 large egg yolks. Gradually whisk about ½ cup of the hot milk mixture into the egg yolks to temper them (this prevents them from scrambling).

4. Pour the warmed egg yolk mixture back into the saucepan and stir well to combine.

5. Remove 1 cup of the custard mixture from the saucepan and combine it with the 4 ounces of crumbled almond paste in a separate bowl. Mash the almond paste with a fork until it is smooth and fully incorporated into the custard.

6. Return the almond paste mixture to the saucepan with the remaining custard. Cook over medium heat, stirring constantly, until the filling returns to a boil for 1 minute and has thickened.

7. Remove the saucepan from the heat and stir in the 1 teaspoon of vanilla extract and ½ teaspoon of almond extract.

8. Pour the almond filling into a clean glass bowl. Cover the surface of the filling directly with plastic wrap to prevent a skin from forming. Let it cool at room temperature for 20 minutes, then transfer it to the refrigerator to chill completely.

9. Prepare the Coconut Frosting:

1. In a large mixing bowl, using an electric mixer, beat the 8 tablespoons (1 stick) of softened unsalted butter until smooth and creamy.

2. Add the 1 ½ teaspoons of vanilla extract, ½ teaspoon of almond extract, and the 1 teaspoon of brandy (if using), along with the ¼ teaspoon of salt. Beat until well combined.

3. Gradually add the 3 ½ cups of sifted confectioners’ sugar, about ½ cup at a time, beating on medium speed after each addition until the frosting is smooth and fluffy.

4. Add the 3 tablespoons of heavy cream or half-and-half, one tablespoon at a time, and continue to beat until the frosting reaches a smooth and spreadable consistency. Add a little more cream if needed.

10. Assemble the Cake:

1. Place one completely cooled cake layer on a cake stand or serving plate.

2. Spread half of the chilled almond filling evenly over the first cake layer, leaving a small border around the edge to prevent it from oozing out.

3. Carefully place the second cake layer on top of the filling.

4. Spread the remaining almond filling evenly over the second cake layer, again leaving a small border.

5. Place the final cake layer on top.

6. Using an offset spatula or knife, spread a thin, even layer of frosting all over the sides of the cake. This is called a "crumb coat" and helps to seal in any loose crumbs.

7. Frost the top of the cake with a generous layer of the remaining frosting ("thick on the top," as the original instructions suggest).

8. Then, frost the sides of the cake with the remaining frosting.

9. Gently press the grated fresh or packaged unsweetened coconut onto the top and sides of the frosted cake until it is completely covered.

11. Garnish (Optional):

1. Arrange the 24 perfect almond halves around the top edge of the cake, or place the 2 to 3 thin slices of lemon on top for a touch of brightness, if desired.

12. Chill and Serve:

1. Refrigerate the assembled coconut cake for at least 30 minutes to allow the frosting to set and the flavors to meld.

2. Slice and serve this beautiful Delta Wedding inspired Coconut Cake. Enjoy the taste of Southern charm!