Coconut-Almond Italian Cream Cake

This elaborate 3-layer cake contains coconut, buttermilk, ground almonds and extract, plus a cream cheese frosting and a garnish of Jordan almonds.

Ingredients:

• 1 cup butter, softened
• 2 cups sugar
• 5 eggs, separated
• 1 1/2 teaspoons almond extract, divided
• 2 cups flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup finely ground almonds
• 1 cup buttermilk
• 2 cups shredded coconut, divided
• 1 8-oz package cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioner' sugar
• 1 cup Jordan (candy-coated colored) almonds

Directions:

Preheat oven to 325F; grease and flour three 8-inch round cake pans. In a large bowl, cream butter and sugar with an electric mixer until smooth. Add egg yolks and continue mixing until mixture is smooth and light. Blend in 1 teaspoon of the almond extract. In separate bowl whisk flour, baking soda, salt and ground almonds. Add to creamed mixture alternately with buttermilk. Fold in 1 cup of the coconut. In a separate clean bowl beat egg whites until stiff peaks form. Gently fold into batter and divide between prepared pans. Bake for 25-30 minutes, or until tests done. Cool cakes in pans on racks for 10 minutes. Turn out of pans onto a plate; set rack on cake and flip over and remove plate from top of cake. Cool completely before frosting. To make frosting in a medium bowl blend cream cheese and butter with an electric mixer, add 1/2 teaspoon almond extract and gradually add confectioner's sugar until frosting is smooth and creamy. Place one layer on a serving plate and cover with frosting, repeat with remaining layers. Frost sides and top of cake press remaining 1 cup of coconut onto sides of cake; decorate top of cake edge with a circle of Jordan almonds.

Number of Servings: 12-15

Notes from the Cook: I grew up eating this cake on special occasions. It makes a great presentation when decorated with pastel-colored Jordan almonds. It's a rich, delicious treat that everyone in my family requests for birthdays.