By: The Food Hunter
“This post and recipe was created for #SummerDessertWeek! I was sent samples by the sponsor companies but as always opinions are 100% mine.”
When your birthday falls two weeks before
Summer Dessert Week and
you get 40lbs of sugar from Dixie Crystals there really isn't any excuse not to make something incredible. This Almond Coconut Custard Cake adapted from
Liv for Cake is just that.
What is Summer Dessert Week? Well it is a week long event that includes lots of amazing recipes and super sweet giveaways! Be sure to check back all week to see all the deliciousness and enter to win!
Three delicious layers of Almond Cake filled with Coconut Cream Custard and topped with Coconut Buttercream....you really can't go wrong. Although this cake was made in three 6 inch cakes pans it could easily be made in two 9 inch pans (adjust cooking time accordingly) I just love the look of a tall cake!
Almond Coconut Custard Cake
(adapted from Liv for Cake)
For the Almond Cake:
1 1/2 cups all-purpose flour
3/4 cups
Bob's Red Mill almond flour
2 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter room temperature
1 1/2 cup
Dixie Crystals sugar
3 large eggs room temperature
1 tsp
Adams vanilla
2 drops almond extract about 1/8 tsp
3/4 cup milk room temperature
Preheat oven to 350F. Grease and flour three 6" cake rounds and line with parchment.
In a medium bowl, whisk flour, almond flour, baking powder,and salt until well combined. Set aside.
Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla and almond extract.
Alternate adding flour mixture and milk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
Bake for approx. 35mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Allow cakes to cool completely.
For the Coconut Custard (make in advance):
1 cups coconut milk canned, well shaken or whisked smooth
1/4 tsp
Adams vanilla
2 Tbsp cornstarch
3 Tbsp
Dixie Crystals sugar
1 large egg yolk
Place 3/4 cup coconut milk and vanilla into a medium saucepan. Cook over high heat, stirring often until it just starts to simmer. Remove from heat.
In a medium bowl, whisk remaining 1/4 cup coconut milk, egg yolk, sugar, and cornstarch.
While whisking vigorously, slowly pour the hot milk into the egg mixture.
Return mixture to saucepan and cook over high heat, whisking constantly, until it thickens and comes to a boil.
Pass through a strainer and into a small bowl. Place plastic wrap directly on top of custard to prevent a skin from forming. Cool to room temperature then place in refrigerator a couple hours to set.
For the Coconut Swiss Meringue Buttercream:
5 large egg whites
1 1/2 cup
Dixie Crystals sugar
1 1/2 cups unsalted butter room temperature
3-4 Tbsp coconut milk powder to taste
1-2 drops almond extract to taste
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot (160F) and no longer grainy to the touch (approx. 3mins).
Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** Add coconut milk powder, almond extract and mix until smooth and fluffy.
Putting it all together:
Place one layer of cake on a cake stand or serving plate.
Do a thin coat of buttercream on the layer and pipe a dam around the edge using a large round tip to hold in the custard. Fill center with half of the custard (about 1/2 cup) and spread evenly. Sprinkle with about 2 Tbsp sliced almonds (more if you like). Repeat with next layer.
Top with final layer of cake. Frost and smooth the outside with a thin crumb coat. Chill for 20mins.
Frost the top and sides of the cake and decorate as desired.
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream Recipes:
Pies of Summer:
Sweet Summertime Cakes and Cupcakes:
No Bake Treats:
Baked Desserts:
Cookies:
Puddings:
Mason Jar Caramel Banana Pudding from For the Love of Food
Welcome to the 3rd Annual #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. This week-long summer time event is filled with some down right amazing sweet recipes from fantastic bloggers and we've got some great giveaways from our generous sponsors for y'all too!! We can’t wait to share all of these summer-themed desserts with you and celebrate sweet, sweet summertime all week long!
There are 45 incredible bloggers participating in this year’s #SummerDessertWeek event! Thanks to those bloggers, we have over 168 summer time sweet treat recipes being shared this week! Grab a few recipes to try out and don't forget to enter the giveaway below!
Scroll down to take a look!
PRIZE #1
PRIZE #2
Prize #2 — Adam’s Extract is giving away – 1 Gift Pack – including Adams Poundcake Kit, Adams Best, Adams Lemon Extract, Adams Natural Food Color, and Adams Cinnamon Sugar
PRIZE #3
Prize #3 —Wilton is giving away a Wilton Gift Pack – including – Bake and Bring Geometric Print Non-Stick 13 x 9 -inch Oblong Pan, Bake and Bring Geometric Print Non-Stick 8-inch Square Cake Pan, Bake and Bring Geometric Print Non-Stick 8-inch Round Cake Pan, Peach Cobbler Candy Melts Candy, Blueberry Lemonade Candy Melts Candy, Orange Crème Candy Melts Candy, Key Lime Pie Decorating Icing Pouch with Tips, Orange Crème Decorating Icing Pouch with Tips, Pop Art Triangle and Solid Cupcake Liners, Geometric Print and Solid Green Cupcake Liners, Balloon Dog Icing Decorations, Assorted Brights and Pastels Sprinkles, Blue Sprinkles Tackle Box, Coral Sprinkles Tackle Box, DIY-Lish Mermaid Kit, DIY-Lish Candy Lollipop Kit and Disposable Decorating Bags with 1M Tips
PRIZE #4
Prize #4 — Sweets & Treats Boutique is giving away 1 (one) baking supply box including an assortment of sprinkles and cupcake liners as well as one of Love From The Oven’s recent cookbooks!
PRIZE #5
Prize #5— Anolon is giving one (1) winner an Anolon Advanced Graphite 9" Round Springform Pan & an Anolon Advanced Graphite 9" Square Springform Pan
a Rafflecopter giveaway
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 7th - July 14th at 12AMEST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 5 (five) prizes and therefore we will have a total of 5 (five) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #SummerDessertWeek but all opinions are 100% mine! We would like to Thank our amazing sponsors:
Dixie Crystals, Adam’s Extract, Wilton, Sweets and Treats Shop and Anolon ! These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
