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Name: Chocolate-Glazed Coconut-Almond Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 1/2 oz Almond paste; broken into; 1/2 c Unsalted butter; room; 1/4 ts Salt; 1 ts Imitation coconut extract; 1 1/4 c Sugar; 4 lg Eggs separated; ; stick); 1 1/2 c All purpose flour; 1/2 c milk; 1 c Sweetened shredded coconut

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INGREDIENTS

3 1/2 oz Almond paste; broken into
1/2 c Unsalted butter; room
1/4 ts Salt
1 ts Imitation coconut extract
1 1/4 c Sugar
4 lg Eggs ; separated
; stick)
1 1/2 c All purpose flour
1/2 c milk
1 c Sweetened shredded coconut

Servings

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 1/2 c Canned cream of coconut; -(such as Coco Lopez) 1/4 c Unsalted butter; (1/2 stick) 3 oz Imported white chocolate; -(such as Lindt), ; chopped 2 tb Cream cheese; room -temperature 3/4 c Sweetened shredded coconutMMMMM---------------------------GLAZE-------------------------------- 1 c Whipping cream 3 tb Light corn syrup 12 oz Bittersweet; (not -unsweetened) or ; semisweet ; chocolate, chopped Sliced almonds; toasted For cake: Preheat oven to 325F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend. Add yolks, extract and salt and beat 1 minute. On low speed, beat in flour alternately with milk in 3 additions each. Mix in coconut. Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry. Fold whites into batter. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Run small sharp knife around sides to loosen cake. Turn out cake onto rack; cool completely. For Filling: Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat. Add white chocolate; stir until melted. Pour into bowl and cool. Add cream cheese and beat until smooth. Mix in coconut. Chill until spreadable, about 30 minutes. For Glaze: Bring 3/4 cup cream and corn syrup to simmer in heavy medium saucepan. Add chocolate and stir until melted and smooth. Cool until just pourable, about 15 minutes. Using serrated knife, cut cake horizontally in half. Place 1 cake layer cut side up on plate. Spread filling over. Top with second cake layer cut side down. Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce). Press almonds around sides and in 1-inch border around top edge of cake. Refrigerate cake until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.) Mix reserved glaze and remaining 1/4 cup cream in saucepan. Stir over low heat until sauce is heated through. Slice cake; serve with sauce. Serves 10. Bon Appetit February 1994

NOTES

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Chocolate-Glazed Coconut-Almond Cake

3 1/2 oz Almond paste; broken into
1/2 c Unsalted butter; room
1/4 ts Salt
1 ts Imitation coconut extract
1 1/4 c Sugar
4 lg Eggs separated
 ; stick)
1 1/2 c All purpose flour
1/2 c milk
1 c Sweetened shredded coconut

MMMMM--------------------------FILLING-------------------------------    1/2 c  Canned cream of coconut;           -(such as Coco Lopez)    1/4 c  Unsalted butter; (1/2 stick)      3 oz Imported white chocolate;           -(such as Lindt),           ; chopped      2 tb Cream cheese; room           -temperature    3/4 c  Sweetened shredded coconutMMMMM---------------------------GLAZE--------------------------------      1 c  Whipping cream      3 tb Light corn syrup     12 oz Bittersweet; (not           -unsweetened) or           ; semisweet           ; chocolate, chopped           Sliced almonds; toasted   For cake:    Preheat oven to 325F. Butter and flour 9-inch-diameter cake pan with  2-inch-high sides. Using electric mixer, beat 1 cup sugar, almond  paste and butter in large bowl to blend. Add yolks, extract and salt  and beat 1 minute. On low speed, beat in flour alternately with milk  in 3 additions each. Mix in coconut. Using electric mixer fitted with  clean dry beaters, beat whites in large bowl to soft peaks. Gradually  beat in remaining 1/4 cup sugar and beat until stiff but not dry.  Fold whites into batter.    Pour batter into prepared pan. Bake until tester inserted into center  comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes.  Run small sharp knife around sides to loosen cake. Turn out cake onto  rack; cool completely.    For Filling:    Bring cream of coconut and butter to simmer in heavy medium saucepan  over low heat. Add white chocolate; stir until melted. Pour into bowl  and cool. Add cream cheese and beat until smooth. Mix in coconut.  Chill until spreadable, about 30 minutes.    For Glaze:    Bring 3/4 cup cream and corn syrup to simmer in heavy medium  saucepan. Add chocolate and stir until melted and smooth. Cool until  just pourable, about 15 minutes.    Using serrated knife, cut cake horizontally in half. Place 1 cake  layer cut side up on plate. Spread filling over. Top with second cake  layer cut side down. Pour half of glaze over top of cake, spreading  with spatula to cover sides and smooth top (reserve remaining glaze  for sauce). Press almonds around sides and in 1-inch border around  top edge of cake. Refrigerate cake until glaze sets, about 1 hour.  (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill  remaining glaze. Let cake stand 2 hours at room temperature before  continuing.)    Mix reserved glaze and remaining 1/4 cup cream in saucepan. Stir over  low heat until sauce is heated through. Slice cake; serve with sauce.    Serves 10.    Bon Appetit February 1994

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Nutrition

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Serving Size: 1 Serving (2161g)
Recipe Makes: 1 servings

Calories: 5496
Calories from Fat: 1214 (22%)

Amt Per Serving		% DV

	Total Fat 134.9g	180 %
	Saturated Fat 60.9g	305 %
	Monounsaturated Fat 39.9g
	Polyunsanturated Fat 14.8g
Cholesterol 4232.4mg		1302 %
Sodium 1660.6mg		57 %
Potassium 1932.5mg		51 %
Total Carbohydrate 946.5g		278 %
	Dietary Fiber 9.6g	38 %
	Sugars, other 936.9g
Protein 148.9g		213 %
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Calories per serving: 5496

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