Toasted Almond and Coconut Cake with White Chocolate Ganache

Ingredients and Weight:

For the Cake:

• All-purpose flour: 3 cups
• Baking powder: 4 teaspoons
• Baking soda: 1 teaspoon
• Salt: 1/2 teaspoon
• Unsalted butter, softened: 1 cup
• Granulated sugar: 2 cups
• Eggs: 3 large
• Buttermilk: 1 cup
• Toasted almonds: 1 cup
• Shredded coconut: 1 cup

For the Ganache:

• White chocolate chips: 1 cup
• Heavy cream: 1/2 cup
• Unsalted butter: 2 tablespoons

Preparation Time:

45 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

Moderate (3)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Alternately add dry ingredients and buttermilk to the batter, beginning and ending with dry ingredients. Mix until just combined.
5. Fold in toasted almonds and coconut.
6. Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
8. To make the ganache, melt white chocolate chips and butter together in a microwave-safe bowl. Stir until smooth.
9. Add heavy cream and whisk until ganache is smooth and glossy.
10. Frost cooled cakes with ganache and sprinkle with additional toasted almonds and coconut, if desired.

Nutritional Information:

Per serving (1/8 of cake):

• Calories: 520
• Fat: 27g
• Carbohydrates: 65g
• Protein: 5g

Dish Characteristics:

• Moist and flavorful cake
• Toasted almond and coconut add texture and flavor
• Rich and creamy white chocolate ganache
• Perfect for special occasions or as a dessert for any meal

User Comments:

• "This cake was a hit with my family and friends. It's so moist and delicious, and the ganache is to die for!"
• "The almond and coconut flavor is a perfect combination. It's not too sweet and not too bland."
• "I made this cake for my husband's birthday and he loved it! It was easy to make and turned out beautifully."

Special Precautions and Tips:

• Use high-quality almond and coconut for the best flavor.
• To toast the almonds, spread them on a baking sheet and bake at 350°F for 5-7 minutes, or until golden brown. Watch closely to prevent burning.
• Let the ganache cool slightly before frosting the cakes to prevent melting.
• Store the cake in an airtight container at room temperature for up to 3 days.