Coconut-Almond superstar Cake

This Cake. . . I can’t get over it

Dense in texture but light in flavor, the recipe is my free version of the superstar coconut cake served in Chez Fonfon and Bottega Café in Birmingham (Alabama). Hailed as. . . “the best of the South” “Best of Alabama” and best Coconut Cake that ever lived.

Legendary Pastry Chef Dolester “Dol” Miles has baked the cake for over 30 years. The authentic is a Coconut-Roasted Pecan, mine is Coconut – Roasted Almond with a Coconut Mousse and some crunchy shredded coconut almond sprinkle

Fun to do and very easy, is just a matter of baking and assembling!

If you think you haven’t had enough of delish Coconut after this, read about the amazing cake that inspired me: here

For the Cake
1 Cup Unsweetened Shredded Coconut
¾ Cups Sliced Blanched Almonds
1 Cup Granulated Sugar
1 ¼ Cups AP Flour
1 Cup Coconut Flour
1 tbsp. Baking Powder
1 Teaspoon Salt
¾ Cup Butter
¼ Cup Cream of Coconut
4 Large Eggs
1 Cup Unsweetened Coconut Milk

For the Coconut Mousse
¼ Cup Cold Water
1 ½ tbsp. Powdered Gelatin
¾ Cup Coconut Milk
¾ Cup Cream of Coconut
Pinch of Salt
1 ½ Cups Heavy Whipping Cream
3 tablespoon Powdered Sugar

For the Coconut/Almond Sprinkle
½ Cup Unsweetened Shredded Coconut
½ Cup Ground Whole Roasted Almond
2 tbsp Powdered Sugar

For the Cake
-Heat oven to 350 F/160 C
-Grease the Cake Pans and line the bottom with parchment paper (I used 3 in different sizes; you can do only 2 same size)
-Mix Shredded Coconut and Sliced Almond, add them to all other powders (Flours, Salt, Baking Powder)
-Beat together Butter, Sugar and Cream of Coconut until fluffy
-Add eggs one at a time, mix well
-Add the Powders (Flours) and Coconut Milk alternating, start by Powders and end by Powders
-Pour in the Molds, Bake until golden and solid in the middle
-Run a Blade around them, take off molds and let cool in a rack

For the Mousse
-Add gelatin powder to cold water, let sit for 5 mins
-Warm up the coconut cream, milk and salt together, don’t let simmer or boil
-Add the gelatin to the warm coconut mixture, set aside and let cool to room temperature
-Whip the Cream with the sugar to obtain soft peaks
-Add the Coconut cream/milk you had set aside, incorporate little by little
-Refrigerate covered for some hours 4-5

For the Sprinkle
Ground Together Shredded Coconut and Whole Almonds with the sugar

Assemble the Cake
When the Mousse is ready, use it to fill and decorate the cake, you can use a piping bag or just do rough as I did (messy style)

Sprinkle the sprinkle at will, go crazy, if you know what I mean 🙂

Serve, remember it for the rest of ur’ life

mmm a slice

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