Equipment Needed
- Two 8-inch round cake pans
- Parchment paper
- Electric hand mixer or stand mixer
- Large mixing bowls
- Whisk and silicone spatula
- Cooling racks
- Cake turntable (helpful but not essential)
- Offset spatula or butter knife for frosting
- Small skillet for toasting coconut/almonds
Step-by-Step Instructions
First, we’ll make the cakes. Preheat your oven to 350°F (175°C) and line your cake pans with parchment paper. I learned the hard way that greasing and flouring alone isn’t enough for this tender cake—parchment is a lifesaver. In my stand mixer, I cream the softened butter and sugar for a full three minutes until it’s light and fluffy. Then, I add the eggs one at a time, followed by the oil, vanilla, and almond extract. It might look a bit curdled at this point, but don’t panic. In a separate bowl, I whisk together the all-purpose flour, almond flour, baking powder, and salt. I add this dry mix to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour. Finally, I fold in the 1 ½ cups of shredded coconut by hand until just combined. Dividing the batter evenly between the pans, I bake for 25-30 minutes. The smell is incredible. I test with a toothpick for doneness and let the layers cool completely in the pans before removing them. Patience here is key—frosting a warm cake is a recipe for disaster.
While the cakes cool, I make the frosting. Using my mixer again, I beat the softened butter for a good five minutes until it’s extremely pale and creamy. This step is what gives the frosting its cloud-like texture. I gradually add the sifted powdered sugar with the mixer on low, then crank it up to high and beat for another two minutes. I stream in the heavy cream and the extracts and beat for one final, glorious minute until it’s light, whipped, and spreadable. In a separate bowl, I gently fold about 1 ½ cups of this buttercream into the coconut pastry cream to create my creamy filling. This combination is genius—it stays stable but has an incredible, lush flavor.
Now, for the assembly, which is my favorite part. I level my cooled cake layers with a serrated knife if they have domed. Placing the first layer on my cake stand, I spread all of the coconut cream filling over it, leaving a small border to prevent squeeze-out. I carefully place the second layer on top, press down gently, and apply a thin “crumb coat” of the plain buttercream over the entire cake. I pop it in the fridge for 20 minutes to set. This feels like a boring step, but trust me, it makes the final frosting so smooth and crumb-free.
For the final coat, I use my offset spatula to apply a thick, even layer of the remaining buttercream all over the chilled cake. I don’t stress about it being perfectly smooth because the texture is part of the charm. Then, I take handfuls of flaked coconut and gently press them onto the sides and top of the cake until it’s completely covered, like a beautiful snowy mound. I finish by pressing toasted whole almonds around the top border. The transformation is always so satisfying—it goes from a simple cake to a stunning centerpiece.(See the next page below to continue…)