Chocolate Coconut Almond Delight Cake
Indulge in the decadence of this Chocolate Coconut Almond Delight Cake, a show-stopping dessert that combines rich, moist chocolate layers with luscious coconut and crunchy almonds. Inspired by a classic flavor combination, this cake is perfect for any celebration or special occasion. Its impressive appearance and delightful taste make it a fantastic centerpiece for your dessert table. Each bite is a harmonious blend of flavors that will take your taste buds on a tropical journey. With a touch of creamy frosting and toasted almonds, this cake is not only scrumptious but also visually stunning. Follow this straightforward recipe for a dessert that will impress guests and satisfy your chocolate cravings!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
unsweetened cocoa powder
2/3 cup (sifted)
unsalted butter
1/2 cup (cut into 8 pieces)
semisweet chocolate
3 ounces (chopped (about 1/2 cup))
granulated sugar
2 1/4 cups (divided)
pure vanilla extract
4 teaspoons
salt
1/2 teaspoon (plus a big pinch)
eggs
3 (large)
all-purpose flour
1 1/2 cups (sifted)
baking powder
1 1/2 teaspoons
baking soda
1 teaspoon
sweetened flaked coconut
1 (14 ounce) bag (about 4 packed cups)
sliced almonds
2 cups (toasted)
heavy cream
3 cups (divided)
confectioners' sugar
1/3 cup
Instructions
1
Preheat your oven to 325°F (160°C). Prepare two 8-inch round cake pans by greasing them and lining the bottoms with parchment paper. Grease the parchment as well.
2
In a medium saucepan over medium heat, bring 2/3 cup of water to a simmer. Whisk in the unsweetened cocoa powder until fully combined and smooth.
3
Reduce the heat to low and add the unsalted butter and semisweet chocolate to the saucepan. Stir continuously until completely melted and combined, about 2 minutes. Remove from heat.
4
In the same saucepan, mix in 1 1/2 cups of granulated sugar, 4 teaspoons of pure vanilla extract, and 1/2 teaspoon of salt. Once well incorporated, add the eggs one at a time, ensuring each one is fully beaten in before adding the next.
5
In a separate large mixing bowl, whisk together the flour, baking powder, baking soda, and a big pinch of salt. Gradually pour in the chocolate mixture, stirring until just smooth.
6
Gently fold in 1 packed cup of sweetened flaked coconut into the batter.
7
Divide the batter evenly between the prepared cake pans and bake on the lower rack of the oven for approximately 35 minutes, or until the centers are set. Allow the cakes to cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
8
While the cakes are cooling, spread the sliced almonds on a rimmed baking sheet and toast in the oven for about 12 minutes until golden brown. Remove and allow to cool.
9
In a small saucepan, combine 3/4 cup of heavy cream, 3/4 cup of granulated sugar, and a small pinch of salt. Heat over medium, stirring until the sugar is dissolved, about 3 minutes. Remove from heat and stir in the remaining 2 teaspoons of vanilla extract and the remaining 3 cups of coconut. Let the mixture cool before gently folding in 1 1/2 cups of toasted almonds.
10
Once the cakes are completely cooled, carefully slice each layer in half horizontally to create 4 cake layers.
11
On a cake stand, place the first layer cut side up. Spread 1 cup of the coconut-almond filling over it. Place another layer cut side down on top and repeat with another cup of the filling. Continue this with the remaining layers, finishing with the top layer covered in filling. Wrap the cake in plastic wrap and refrigerate for at least 4 hours to allow it to set.
12
Before serving, whip the remaining 3 cups of heavy cream with the confectioners' sugar until stiff peaks form. Spread the whipped cream generously over the cake and decorate with any remaining toasted almonds.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Chocolate Coconut Almond Delight Cake?
It is a decadent dessert featuring moist chocolate layers, sweetened coconut, and crunchy toasted almonds, perfect for celebrations.
What oven temperature is required for this recipe?
Preheat your oven to 325 degrees Fahrenheit or 160 degrees Celsius.
How many cake pans do I need?
You will need two 8-inch round cake pans for this recipe.
How should I prepare the cake pans?
Grease the pans and line the bottoms with parchment paper, then grease the parchment as well.
How is the cocoa powder prepared for the batter?
Whisk 2/3 cup of unsweetened cocoa powder into 2/3 cup of simmering water until smooth.
What type of chocolate is used in the cake batter?
The recipe calls for 3 ounces of chopped semisweet chocolate.
How much butter is needed for the cake?
You will need 1/2 cup of unsalted butter, cut into 8 pieces.
How many eggs are required?
The recipe requires 3 large eggs.
How should the eggs be added?
Add the eggs one at a time, ensuring each is fully beaten into the chocolate mixture before adding the next.
What dry ingredients are used for the cake base?
The dry ingredients include 1 1/2 cups sifted all-purpose flour, 1 1/2 teaspoons baking powder, and 1 teaspoon baking soda.
Is coconut used in the cake batter?
Yes, one packed cup of sweetened flaked coconut is folded into the batter.
Where in the oven should the cakes be baked?
Bake the cake pans on the lower rack of the oven for even cooking.
How long should the cakes bake?
Bake for approximately 35 minutes or until the centers are set.
How long should the cakes cool in the pans?
Allow the cakes to cool in the pans for 10 minutes before inverting them onto wire racks.
How do I toast the almonds?
Spread 2 cups of sliced almonds on a baking sheet and toast at 325 degrees Fahrenheit for about 12 minutes.
How is the coconut-almond filling made?
Combine heavy cream, sugar, and salt over heat until dissolved, then stir in vanilla, 3 cups of coconut, and 1 1/2 cups of toasted almonds.
How many layers does the final cake have?
The cake has 4 layers, created by slicing the two baked cakes in half horizontally.
How much filling is used between the layers?
Spread approximately 1 cup of the coconut-almond filling over each layer during assembly.
Does the cake need to be refrigerated?
Yes, the assembled cake should be wrapped in plastic and refrigerated for at least 4 hours to set.
What is the frosting made of?
The frosting is a whipped cream topping made from 3 cups of heavy cream and 1/3 cup confectioners' sugar.
How do I decorate the cake?
Spread the whipped cream over the cake and decorate with the remaining toasted almonds.
How much vanilla extract is needed in total?
A total of 6 teaspoons of pure vanilla extract is used: 4 in the batter and 2 in the filling.
What is the total amount of coconut needed?
You will need one 14-ounce bag of sweetened flaked coconut, which is approximately 4 packed cups.
What is the total amount of heavy cream used?
The recipe uses 3 3/4 cups of heavy cream: 3/4 cup for the filling and 3 cups for the whipped topping.
Can I use granulated sugar in the filling?
Yes, 3/4 cup of granulated sugar is used in the coconut-almond filling.
What should the consistency of the whipped cream be?
Whip the heavy cream with confectioners' sugar until stiff peaks form.
How much salt is used in the recipe?
The recipe uses 1/2 teaspoon of salt plus two additional pinches for the batter and filling.
What type of cocoa powder should I use?
Use unsweetened cocoa powder, preferably sifted for a smooth texture.
Is this recipe considered a layer cake?
Yes, it is specifically described as a 4-layer cake.
Who is the inspiration for this cake according to the tags?
The recipe tags associate this cake with Rachael Ray.