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    You are in: Home / Baking / Chocolate-Glazed Coconut-Almond Cake Recipe
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    Chocolate-Glazed Coconut-Almond Cake

    Chocolate-Glazed Coconut-Almond Cake. Photo by *Pixie*

    1/2 Photos of Chocolate-Glazed Coconut-Almond Cake

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    2 hrs

    1 hr

    Bev's Note:

    This is the most sinfully delicious dessert you will ever try! Make for any formal, (or any occasion at all) and this recipe will not disappoint. Presentation is exceptional and elegant. You will need only a very small slice, very rich! This recipe came from Bon Appetit, February, 1994 issue.

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    Units: US | Metric





    • sliced almonds, toasted


    1. 1
      For the cake-----------.
    2. 2
      Preheat oven to 325F degrees.
    3. 3
      Butter and flour 9" diameter cake pan with 2" high sides.
    4. 4
      Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend.
    5. 5
      Add yolks, extract and salt and beat 1 minute.
    6. 6
      On low speed, beat in flour alternately with milk in 3 additions each.
    7. 7
      Mix in coconut.
    8. 8
      Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks.
    9. 9
      Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry.
    10. 10
      Fold whites into batter.
    11. 11
      Pour batter into prepared pan.
    12. 12
      Bake until tester inserted into center comes out clean, about 1 hour.
    13. 13
      Cool cake in pan on rack 20 minutes.
    14. 14
      Run small sharp knife around sides to loosen cake.
    15. 15
      Turn out cake onto rack; cool completely.
    16. 16
      For Filling-----------.
    17. 17
      Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat.
    18. 18
      Add white chocolate; stir until melted.
    19. 19
      Pour into bowl and cool.
    20. 20
      Add cream cheese and beat until smooth.
    21. 21
      Mix in coconut.
    22. 22
      Chill until spreadable, about 30 minutes.
    23. 23
      For Glaze-----------.
    24. 24
      Bring 3/4 cup whipping cream and corm syrup to a simmer in heavy medium saucepan.
    25. 25
      Add chocolate and stir until melted and smooth.
    26. 26
      Cool until just pourable, about 15 minutes.
    27. 27
      Using serrated knife, cut cake horizontally in half.
    28. 28
      Place 1 cake layer cut side up on plate.
    29. 29
      Spread filling over.
    30. 30
      Top with second cake layer cut side down.
    31. 31
      Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce).
    32. 32
      Press almonds around sides and in 1" border around top edge of cake.
    33. 33
      Refridgerate cake until glaze sets, about 1 hour.
    34. 34
      (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 whipping cream in saucepan.
    35. 35
      Stir over low heat until sauce is heated through.
    36. 36
      Slice cake; serve with sauce.

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    Ratings & Reviews:

    • on July 03, 2002


      STOP, LOOK and LISTEN! You have just been fortunate enough to stumble onto one of the all time greatest recipes EVER! Ingredients for this cake costs in the vicinity of $30 to make but you won't regret a penny of it! This cake is not just rich it is sinfully rich but it is packed with flavor. This cake is better than any dessert I have EVER had in any restaurant EVER and I have eaten in some fine restaurants. You WILL definitely love this cake and people will think you are genius for making it. If you find someone who doesn't like this please email me and let me know immediately because they are an alien.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 09, 2003


      Another winner, Bev! I make all the cakes for the birthdays in my office and EVERYONE just declared this to be their new favorite!! :) (Even though I forgot to bring the sauce, darn it.) I wasn't sure about the sauce, but am very sorry I didn't have it, as I really think it would have added to the experience. The cake is not nearly as sweet as I would have thought, and the added chocolate would have gone so nicely with all that coconut yumminess. The cake turned out level and fluffy, the filling was the perfect amount and the glaze hardened into a beautiful sheen. I put white chocolate curls on top and sliced almonds around the bottom. So delicious! Thanks-

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2003


      This was superb - and a gorgeous presentation to boot. My guests all loved this and I had to pass out the recipe. Thank YOU Bev!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Chocolate-Glazed Coconut-Almond Cake

    Serving Size: 1 (211 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 640.1
    Calories from Fat 362
    Total Fat 40.3 g
    Saturated Fat 25.1 g
    Cholesterol 159.9 mg
    Sodium 174.7 mg
    Total Carbohydrate 64.9 g
    Dietary Fiber 2.0 g
    Sugars 43.7 g
    Protein 8.0 g

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