Okay, I'm 'NOT' very good at cakes, at all. This was my second try on this. It's pretty good, could use a bit of work, probably halved instead of slivered almonds.
Cake Ingredients
1 3/4 cup flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk (use whole milk)
1/2 cup canola oil
1 teaspoon vanilla
1 teaspoon coconut extract
1 teaspoon almond extract
1 cup boiling water
Pre-heat oven to 350. In a large bowl combine all the dry ingredients. In the mixer, mix all the wet ingredients except the water. Mix until incorporated. Add the boiling water slowly and continue to mix. Slowly add the dry ingredients to the wet ingredients. Once combined add to two nine-inch cake pans. Bake for 30-35 minutes. Place on cooling rack to cool.
Filling ingredients
1 brick of cream cheese
1 stick of butter
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
1 bag of slivered or sliced almonds (toast them on the stove first)
7 ounces sweetened-shredded coconut
1 cup of powdered sugar
Cream the butter and cream cheese together. Add the extracts. Turn mixer onto low and slowly add the sugar. Next, add the almonds and coconut. Put in the refrigerator for an hour to cool.
When the cakes are cooled completely, add three-quarters of the filling in-between the two layers of cake.
Ingredients for frosting
*Add these to the remainder of the coconut filling*
1 brick of cream cheese
1 stick of butter
Three-quarters of a bag of chocolate chips (I use Hershey Special dark)
1 cup of powdered sugar
In a double-boiler, melt the chocolate chips. While they melt, cream the butter and cream cheese with the existing filling at medium speed. Slow the mixer to low and add the powdered sugar. Once the chips are melted, add the chocolate (it's easier if you use a rubber spatula) to the frosting mixture. Continue to mix until well blended. Put the frosting in the refrigerator to cool for one hour.
Cake Ingredients
1 3/4 cup flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup milk (use whole milk)
1/2 cup canola oil
1 teaspoon vanilla
1 teaspoon coconut extract
1 teaspoon almond extract
1 cup boiling water
Pre-heat oven to 350. In a large bowl combine all the dry ingredients. In the mixer, mix all the wet ingredients except the water. Mix until incorporated. Add the boiling water slowly and continue to mix. Slowly add the dry ingredients to the wet ingredients. Once combined add to two nine-inch cake pans. Bake for 30-35 minutes. Place on cooling rack to cool.
Filling ingredients
1 brick of cream cheese
1 stick of butter
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 teaspoon almond extract
1 bag of slivered or sliced almonds (toast them on the stove first)
7 ounces sweetened-shredded coconut
1 cup of powdered sugar
Cream the butter and cream cheese together. Add the extracts. Turn mixer onto low and slowly add the sugar. Next, add the almonds and coconut. Put in the refrigerator for an hour to cool.
When the cakes are cooled completely, add three-quarters of the filling in-between the two layers of cake.
Ingredients for frosting
*Add these to the remainder of the coconut filling*
1 brick of cream cheese
1 stick of butter
Three-quarters of a bag of chocolate chips (I use Hershey Special dark)
1 cup of powdered sugar
In a double-boiler, melt the chocolate chips. While they melt, cream the butter and cream cheese with the existing filling at medium speed. Slow the mixer to low and add the powdered sugar. Once the chips are melted, add the chocolate (it's easier if you use a rubber spatula) to the frosting mixture. Continue to mix until well blended. Put the frosting in the refrigerator to cool for one hour.
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