The combination of vanilla and almond extracts gives this a double-layer cake with coconut powder from Aina Garten saturated taste. Sponge cakes are golden, since it is добавляет в тесто пять яиц. 
Time: one час. 55 min Difficulty: medium Servings: 10 – 12 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 110 gr. sweet coconut flakes
- 340 gr butter at room temperature, plus more a little bit to lubricate the mold
- 5 eggs category CB room temperature
- 2 tbsp. Sahara
- 1.5 tsp vanilla extract
- 1.5 tsp almond extract
- 3 tbsp. premium wheat flour, plus some more for sprinkling molds
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 tbsp. milk
For cream:
- 450 gr cream cheese cream Philadelphia room temperature
- 170 gr sweet coconut flakes
- 225 gr. butter at room temperature
- 3/4 tsp vanilla extract
- 1/4 tsp almond extract
- 450 gr sifted icing sugar
Recipes with similar ingredients: coconut, sugar powder, Philadelphia cheese, vanilla extract, almond extract, premium flour, biscuit dough, eggs, milk
Recipe preparation:
- In the bowl of the electric mixer, installing a flat nozzle for batter, beat butter at a moderately high speed with sugar for 3-5 minutes, until the mixture becomes light and airborne. Break the eggs into a small bowl. By setting the mixer on medium speed, enter one egg at a time, collecting the mixture from the edges bowls while whipping. Add vanilla and almond extracts and mix well. The mixture may look like it curled up, but don’t worry.
- In a separate bowl, combine flour, baking powder, soda and salt. With the mixer set to low speed, add to the dough one at a time dry ingredients and milk in three steps, starting and ending with dry ingredients. Shuffle. Add 110 gr. coconut flakes and mix with a silicone spatula.
- Preheat the oven to 180 ° C. Grease 2 round cake molds butter, then cover with parchment paper. Again grease and lightly sprinkle with flour. Spread evenly the dough into two forms and smooth the surface with a knife. Bake in the center of the oven for 45-55 minutes, until the surface is browned, and the toothpick will not come out clean. Cool on a wire rack for 30 minutes. then remove the cakes from the molds and place on the wire rack until full cooling down.
- For cream in the bowl of the electric mixer, setting the nozzle for batter, mix cream cheese at low speed, butter, vanilla and almond extracts. Add icing sugar and mix until smooth (but not beat) .To collect the cake, put the first cake on a flat serving plate upside down and brush with cream. Put the second shortcake with the top side up and cream the top and sides. To decorate the cake, sprinkle the top with coconut flakes and gently press the chips to the sides of the cake. Serve room temperature.
