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

    Average Rating:

     6 Total Reviews

    Showing 1-6 of 6

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    • 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.

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    • 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-

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    • 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!

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    • on May 25, 2008

      This cake was quite tasty, but I was a bit disappointed with it after reading the reviews. The cake itself was slightly on the spongy side, and despite chilling, the glaze was thinner than I prefer. In the future, I think I will use a commercial white cake mix with a single package of vanilla pudding, plus the extracts and flaked coconut. I'm also going to reduce the amount of whipping cream to 1/2 cup while keeping the chocolate weight the same for a thicker glaze. I usually make my chocolate glazes without corn syrup, and defintely prefer the texture. All in all, a lovely cake.

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    • on September 15, 2007

      I haven't actually tried ALL of the recipe, but I can tell you the filling alone deserves 10 stars! Again, WOW! I'll be using this for a wedding cake next week. Can't wait for the bride to try it! Thanks, Bev :)

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    • on February 08, 2005

      Excellent cake, light textured and coconutty with a divine filling. The chocolate glaze is perfect in both taste and texture. I was a little klutzy at getting the almonds on, but I don't think it'll last long enough to worry about. I had trouble finding almond paste in the stores, so I used Bergy's Almond Paste #15869 and it worked great. Thanks so much for sharing this Bev.

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    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
    56%
    Total Fat 40.3 g
    62%
    Saturated Fat 25.1 g
    125%
    Cholesterol 159.9 mg
    53%
    Sodium 174.7 mg
    7%
    Total Carbohydrate 64.9 g
    21%
    Dietary Fiber 2.0 g
    8%
    Sugars 43.7 g
    175%
    Protein 8.0 g
    16%
    Detailed Nutrition Values About Nutrition Info
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