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Toasted Almond and Coconut Cake with White Chocolate Ganache
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Prep Time:
60 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Indulgent coconut cake with rich browned butter, crunchy almonds, and decadent white chocolate ganache.
Ingredients:
  • 0.5 cup white chocolate chips
  • 1 cup sweetened flaked coconut
  • 0.75 cup finely chopped almonds
  • 0.75 cup unsalted butter
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.5 teaspoon ground nutmeg
  • 0.75 cup white sugar
  • 0.25 cup firmly packed brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1.25 cups buttermilk, at room temperature
Instructions:
  • Combine white chocolate chips and heavy cream in a microwave-safe bowl. Microwave at 50% power until melted, stirring every 30 seconds. Mix well. Let it cool at room temperature for 10 minutes, then refrigerate for at least 1 hour until completely chilled.
  • Toast coconut flakes and chopped almonds in a large skillet over medium-low heat, stirring constantly, until golden and aromatic, about 5 minutes. Transfer to a bowl and cool completely.
  • In a small light-colored saucepan, melt the butter over medium-low heat, stirring often, until it turns nutty and brown bits start to develop, which should take around 5 minutes. Transfer the browned butter to a large mixing bowl and let it cool for 15 minutes.
  • Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, ensuring there is overhang on all sides.
  • Combine flour, baking powder, salt, and nutmeg in a bowl; then let it sit while you prepare the wet ingredients.
  • Combine white and brown sugars with the cooled browned butter in a bowl. Cream together until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing well after each addition for about 2 minutes until the mixture slightly lightens in color. Stir in almond and vanilla extracts. Gently fold in half of the flour mixture until just combined. Follow by incorporating the buttermilk until just combined. Finally, gently fold in the remaining flour mixture until just combined.
  • Set aside 2 tablespoons of the toasted coconut mixture for topping. Gently fold the rest of the coconut mixture into the cake batter. Pour the batter into the prepared pan, ensure it is evenly spread. Lightly tap the pan on the counter to eliminate any air bubbles.
  • Bake the cake in the preheated oven for 45 to 50 minutes, or until the top springs back lightly and a toothpick inserted near the center comes out clean. Remove from the oven and cool on a wire rack for about 30 minutes before serving.
  • Take the white chocolate ganache out of the refrigerator and whip on medium-high speed until it forms stiff peaks, which should take about 2 minutes. Spread the whipped chocolate ganache evenly on the completely cooled cake and sprinkle the reserved coconut mixture on top.

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