Almond Coconut 3 Layer Cake With Coconut Frosting Recipe

Ingredients for Almond Coconut 3 Layer Cake With Coconut Frosting

How to Make Almond Coconut 3 Layer Cake With Coconut Frosting

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment paper.
2. In a medium bowl, beat 3 large egg whites until stiff peaks form.
3. Set aside the beaten egg whites.
4. In a large bowl, cream together 1 cup (2 sticks) unsalted butter, 1 cup shortening, and 2 cups granulated sugar until light and fluffy.
5. Add 3 large egg yolks one at a time, beating well after each addition.
6. In a separate bowl, whisk together 3 cups all-purpose flour and 2 teaspoons baking soda.
7. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
8. Stir in 1 cup shredded sweetened coconut, 1 cup chopped pecans, and 1 teaspoon almond extract (optional).
9. Gently fold in the beaten egg whites using a rubber spatula until just combined.
10. Divide the batter evenly among the prepared cake pans.
11. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
12. Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
13. For the frosting: In a large bowl, beat together 16 ounces cream cheese (softened), 1 cup (2 sticks) unsalted butter (softened), and 4 cups powdered sugar until smooth and creamy.
14. Add 2-3 tablespoons of half-and-half, and 1 1/2 cups of additional powdered sugar, as needed, to reach desired consistency.
15. Stir in 3/4 cup shredded sweetened coconut and 3/4 cup chopped pecans.
16. Once the cakes are completely cool, frost the layers and assemble the cake.
17. Sprinkle the top of the frosted cake with reserved shredded coconut.