Coconut Almond Cream Cake has so much almond and coconut flavor. This from-scratch cake is a real show stopper and it gets rave reviews. Last time I took it to a party there wasn’t a crumb left.

Holiday 3-Layer Cake Recipe

Coconut Almond Cream Cake is perfect for the holidays and I especially love it for Christmas. Shredded coconut always reminds me of Christmas snow. Also makes a great birthday or Easter cake.

This cake has 3 layers of moist almond-flavored cake with a thick coconut-almond filling between the layers. The whole thing is covered in a luscious cream cheese frosting that’s flavored with coconut extract. To finish the cake off, the top is covered with toasted almond slices and the sides are covered with toasted shredded coconut.
Kitchen Tools I Use

Electric Stand Mixer– while you can get by with making this cake mixer with a hand-held mixer, I greatly prefer a stand mixer for making this cake batter.

Parchment Paper– lining the cake pans with parchment paper means you don’t have to worry about the cake sticking.

3 9-inch Cake Pans– these Cuisinart cake pans are really sturdy and great quaility for the price.

Fine-Meshed Sifter– I like using these strainers for sifting flour because they also have many other uses in the kitchen.

Medium Saucepan-

Offset Spatula- cakes are much easier to ice with an offset spatula.

Wire Racks

Measure The Flour Correctly

It’s so im...