Chocolate-Almond Coconut Cake

Name: Chocolate-Almond Coconut Cake
Ingredients: 1 large, egg plus 5 large whites; 3/4 cup, cream of coconut; 1/4 cup, water; 1 teaspoon, vanilla extract; 1 teaspoon, coconut extract; 2 1/4 cups (9 ounces/255 grams), cake flour; 1 cup (7 ounces/198 grams), granulated sugar; 1 tablespoon, baking powder; 3/4 teaspoon, salt; 12 tablespoons, unsalted butter, cut into 12 pieces and softened; 16 tablespoons, unsalted butter, softened; 1/4 teaspoon, salt; 1 cup (4 ounces/113 grams), confectioners' sugar; 8 ounces (227 grams/1 3/4 cups) Fluff brand, marshmallow crème; 1 teaspoon, coconut extract; 1 1/3 cups (4 ounces/113 grams), sweetened shredded coconut, toasted; 1/2 cup (1 1/2 ounces/43 grams), sweetened shredded coconut, toasted; 1/2 cup, sliced almond, toasted; 1 cup, heavy cream; 1/4 cup, light corn syrup; 8 ounces (227 grams), bittersweet chocolate, chopped fine; 1/2 teaspoon, vanilla extract

Desserts or Baked Goods
Chocolate
Cakes
Easter

By Katie Leaird ･ Appears in Cook's Country December/January 2018

This showstopper features a shiny chocolate glaze, crunchy almonds, and coconut both inside and out.

SERVES 10 to 12

TIME 2 hours, plus 2 hours cooling and 50 minutes setting

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