Ingredients

Chocolate Almond Cake:

2 tablespoons (.5 oz/15 g) all-purpose flour1/2 cup plus 2 tablespoons (2 oz/57 g) Dutch-processed cocoa powder12 ounces (1 cup plus 3 tablespoons/341 g) canned almond paste1 1/4 cups (8.8 oz/250 g) granulated sugar4 large eggs, divided1 large egg yolk1 cup (2 sticks/8 oz/227 g) unsalted butter, softened

Coconut Layer:

2 2/3 cups (7.5 oz oz/213 g) unsweetened grated coconut1/2 cup (120 ml) light corn syrup

Bittersweet Chocolate Glaze:

8 ounces semisweet or bittersweet chocolate, finely chopped1 cup heavy cream¼ cup light corn syrup

 

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Description

Chocolate Almond Coconut Cake Recipe By Tish Boyle

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