ISO coconut cake with almond extract (or almond flavoring) as an ingredient
My son has requested a coconut cake that contains almond extract (or almond flavoring) as an ingredient for his birthday this year. I've scrolled through many prior posts about coconut cakes; but didn't find a specific recipe that fits this criteria. Many prior posters have alluded to an almond flavor in their coconut cake without giving the specifics. I'm not that an experienced baker where I'm confident in improvising; having made several failed coconut cakes for my son in the past. I'm capable of following a recipe; but not so confident in thinking outside the box when it comes to baking. Any tried and true recipes out there that fit my criteria (icing recipes included please)???
Zook, whether you use DetectDave's recipe or some other one, just add a teaspoon of almond flavoring to the cake batter and/or the frosting. I've been doing that for years with a variety of coconut cake recipes (as well as with custards, and other types of white cakes) and everyone always loves the added subtle dimension, even if they can't identify it. My mother's been the only one (out of hundreds of people) who could pinpoint exactly that ti's almond flavoring. If you're brave, use a couple of teaspoons (but as an addition to, not in place of, the vanilla). My favorite coconut cake recipe is from Cooks Ill., but I don't have time to post it here.
We have been using this one sans the icing as the sugar makes a crackly coating. (Note the coconut needs toasting) I made 4 times the recipe for two 13 x 9" pans. It is an awesome cake and a definite crowd pleaser:
Triple Coconut Cake
1 tbsp. unsalted butter, softened
3 tbsp. turbinado sugar
1 cup sweetened shredded coconut, toasted
1 1/2 cups cake flour
3/4 tsp. baking powder
1/2 tsp. table salt
1/2 cup unsalted butter, softened
3/4 cup sugar
1/2 cup milk
1/2 cup cream of coconut
1/4 cup coconut rum
Preheat oven to 350. Coat an 8 1/2" x 4 1/2" loaf pan with butter and tubinado sugar; set aside. Pulse toasted coconut in food processor until fine; set aside. Whisk flour, baking powder, salt and ground coconut in a bowl; set aside. Cream butter and sugar on medium speed. Beat until white and fluffy, 5-7 minutes, scraping down the side of the bowl periodically. Add egg; blend on medium speed for 1 minute. Combine the milk, cream of coconut and rum in a cup with a pour spout. Alternately beat the dry and wet mixture, starting and ending with dry. After each addition, mix on low speed for 30 seconds then on medium speed for 1 minute. Spoon the batter into the prepared pan; bake for 35 minutes, then rotate the cake 180 degrees in the oven. Bake 30 minutes longer, or until a toothpick inserted in the center comes out clean. Cool cake in pan for 5 minutes, then invert onto a rack to cool upside down. transfer to a cutting board, still upside; slice into wedges. Serve with icing and fruit salsa.
To toast the coconut:
Spread the coconut on a paper or microwaveable plate. Zap it on high for 2-3 minutes, stirring every 30 seconds until it's lightly golden. It will crisp up as it cools.