Today is my sister’s 27th birthday (how sweet it must be to just turn 27). Since we live at least 1.5 hours from each other, I won’t get to see her today. To help her celebrate, I decided to put a cake up on the blog today, and call it her virtual birthday cake. Last night I discovered that she wanted a Hummingbird Cake, and that my grandmother got that confused with an Italian Cream Cake and accidentally baked the wrong one. Had I known that she wanted a Hummingbird Cake, I would have baked her a virtual one (I still might surprise her this weekend…if I can catch enough hummingbirds!). I know, I know, hummingbirds aren’t actual ingredients in a Hummingbird Cake, and I would totally be grossed out if they were. Today she’ll have to settle for this Dark Chocolate Coconut Almond Cake (reminiscent of a certain trademarked candy bar). It’s a fluffy almond cake filled with a coconut mousse that’s coated in dark chocolate and topped with slivered almonds. It isn’t too heavy or too sweet, but definitely satisfying.
Before anyone mentions it, yes my cake is a little crooked. I was in a rush to photograph it, and jostled it while carrying it through the house. I had people who were waiting to eat it, and they didn’t care that one of my layers had slid a little bit. I’m not a trained chef, but I do know that you can prevent slipping by inserting dowel rods. I knew that it was about to be devoured at a family dinner, so I didn’t worry with cutting any. They didn’t notice, but it bothered me.
Now before you get the recipe, take a second and mentally wish my sister a Happy Birthday!
- Cake Ingredients:
- ½ cup milk
- ½ cup sour cream
- 3 cups sifted all-purpose flour
- 1 tablespoon almond extract
- 5 eggs
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 3 cups sugar
- ⅓ cup vegetable oil
- 1 cup butter
- Filling Ingredients:
- 2 cups whipping cream
- 2 cups sweetened flaked coconut
- 1 3.4 ounce package coconut pudding mix (can also substitute white chocolate)
- Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1 cup whipping cream
- Slivered almonds
- Cake Instructions:
- Preheat oven to 350 F.
- Sift flour and mix all dry ingredients into one bowl.
- In a separate bowl cream butter and sour cream together, slowly adding in the oil.
- Add the dry ingredients to the butter, sour cream, and oil mixture.
- Eggs should be added one at a time.
- Mix in the almond extract and ensure all ingredients are well incorporated.
- Pour into three 9 inch round cakes.
- Bake 25-30 minutes.
- Filling Instructions:
- Beat whipping cream and pudding mix until it forms stiff peaks.
- Fold in shredded coconut
- Refrigerate for one hour or until ready to fill the cake.
- Prepare Chocolate Ganache:
- Slowly melt chocolate chips with whipping cream over a double boiler or in the microwave.
- Build Cake:
- Place one cake layer on the bottom of a serving plate.
- Top with ⅓ of filling mixture.
- Place second cake layer on the filling mixture and press lightly to flatten.
- Top with another ⅓ of filling mixture.
- Place third cake layer on top of filling and press lightly to flatten.
- Top with remaining filling mixture.
- Thoroughly cover with chocolate ganache and cover with slivered almonds.
I use the pudding mix to help stabilize the whipped cream, but I don’t recommend assembling the cake until shortly before serving. If you want to ensure your layers are even, fill a piping bag or zipper bag with the filling, snip the end off, and trace around the outer rim of the cake filling toward the middle.
Have you figured out what candy bar I’m talking about? So you do normally bake or buy birthday cakes?