Ingredients for Chocolate Glazed Coconut Almond Cake
- Sugar
- Almond Paste
- Unsalted Butter
- 4 large eggs
- Imitation Coconut Extract
- 1 teaspoon salt
- All Purpose Flour
- Milk
- Sweetened Flaked Coconut
- Cream Of Coconut
- Imported White Chocolate
- Cream Cheese
- Whipping Cream
- Light Corn Syrup
- Bittersweet Chocolate
- Sliced Almonds
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How to Make Chocolate Glazed Coconut Almond Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the shredded coconut and almonds.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the chocolate glaze: Melt the chocolate chips and heavy cream in a double boiler or microwave until smooth. Stir until smooth.
- Pour the glaze over the cooled cake and spread evenly.
- Refrigerate for at least 30 minutes to allow the glaze to set before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
175g
Fat
125g
Carbs
21g
