Ingredients:
Cake :
Unsalted butter(at room temp) : 33 sticks / 3/4 lb
sugar 2 cups
egggs: 5
vanilla extract - 1 1/2 tsp
Almonds (shredded) : 10
All purpose flour - 3 cups
baking soda: 1 tsp
salt - 1/2tsp
milk- 1 cup
coconut flakes - 1 cup
lemon juice - 1 tbsp
Frosting:
whipped cream - 1/4 cup
butter (at room temp) - 2 sticks / 1/2 lb
Vanilla extract - 1 tsp
Almonds (shredded) - 5
Confectioners sugar - 1 cup
Coconut flakes - 1 cup
Preparation:
Cake
Preheat the oven to 350 degrees F.
Grease 2 round cake pans,or one big pan and dust lightly with flour.
In the bowl of a mixer, cream the butter and sugar until light yellow and fluffy.
Add the eggs 1 at a time, scraping down the bowl once during mixing.
Add the vanilla extracts and almonds and lemon juice. mix well.
In a separate bowl, sift together the flour, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients.
Mix until just combined.
Fold in coconut
Pour the batter evenly into the pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on for 30 minutes,
Frosting,
in the bowl of an electric mixer , combine the cream , butter, vanilla extract an almonds on low speed. Add the confectioners' sugar and mix until just smooth.
To assemble, cut the cake in 2 parts if using one big pan. place 1 layer on a flat serving plate, top side down, and spread with frosting.
Place the second layer on top, top side up, and frost the top and sides.
To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.
Serve at room temperature.
PS: The cake will not be as soft if cooled.
Cake :
Unsalted butter(at room temp) : 33 sticks / 3/4 lb
sugar 2 cups
egggs: 5
vanilla extract - 1 1/2 tsp
Almonds (shredded) : 10
All purpose flour - 3 cups
baking soda: 1 tsp
salt - 1/2tsp
milk- 1 cup
coconut flakes - 1 cup
lemon juice - 1 tbsp
Frosting:
whipped cream - 1/4 cup
butter (at room temp) - 2 sticks / 1/2 lb
Vanilla extract - 1 tsp
Almonds (shredded) - 5
Confectioners sugar - 1 cup
Coconut flakes - 1 cup
Preparation:
Cake
Preheat the oven to 350 degrees F.
Grease 2 round cake pans,or one big pan and dust lightly with flour.
In the bowl of a mixer, cream the butter and sugar until light yellow and fluffy.
Add the eggs 1 at a time, scraping down the bowl once during mixing.
Add the vanilla extracts and almonds and lemon juice. mix well.
In a separate bowl, sift together the flour, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients.
Mix until just combined.
Fold in coconut
Pour the batter evenly into the pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on for 30 minutes,
Frosting,
in the bowl of an electric mixer , combine the cream , butter, vanilla extract an almonds on low speed. Add the confectioners' sugar and mix until just smooth.
To assemble, cut the cake in 2 parts if using one big pan. place 1 layer on a flat serving plate, top side down, and spread with frosting.
Place the second layer on top, top side up, and frost the top and sides.
To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides.
Serve at room temperature.
PS: The cake will not be as soft if cooled.
