Coconut Pecan Cake

Over Valentine’s weekend, I felt like baking a cake. D loves coconut, and I love pecans, so that was the inspiration. That and I am fairly sure it will be awhile before I find the quiet time to bake a cake once Baby gets here!

You will need:

• 2 c flour
• 1 t baking soda
• 1/2 t baking powder
• 2 c unsalted butter, room temperature, divided
• 1 1/2 c sugar
• 1/2 c brown sugar
• 4 t vanilla extract, divided
• 1 t almond extract, divided
• 5 eggs
• 1 c buttermilk
• 14 oz sweetened flaked coconut, toasted, divided
• 2 c pecan pieces, toasted, divided
• 1 packages (8 oz) cream cheese, room temperature
• 1 lb powdered sugar

Then you will…

1. Preheat your oven to 350 degrees. Butter and flour two 9-inch round cake pans.
2. Mix together the flour, baking soda and baking powder.
3. In a large mixing bowl, cream together the 1 cup of the butter, sugar, brown sugar, 2 teaspoons of the vanilla and 1/2 teaspoon of the almond extracts.
4. Beat until light and creamy.
5. Beat in the eggs one at a time, beating well before adding the next egg.
6. Mix in the sifted dry ingredients alternately with the buttermilk.
7. Beat until fully combined.
8. Stir in half of the coconut and 1 1/4 cups of toasted pecans.
9. Split the batter evenly between the prepared cake pans.
10. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
11. Cool 15 minutes before turning out onto a cooling rack to finish cooling completely.
12. In a medium mixing bowl, cream together the cream cheese and remaining cup of butter until light, fluffy and smooth.
13. Mix in the remaining 2 teaspoons of vanilla and 1/2 teaspoon of almond extracts.
14. Gradually beat in the powdered sugar until creamy and smooth.
15. Place one layer of the cake on a serving plate.
16. Frost the top of the layer and sprinkle with pecans and toasted coconut.
17. Place the second layer on top of the first.
18. Frost the top and sides of the cake.
19. Sprinkle the top and sides of the cake with pecan pieces and toasted coconut.
20. Store chilled due to the cream cheese frosting.

Santiago Almond Cake

I love almonds. Whether they are in the form of marzipan or raw, they are one of my favorite treats. Torta de Santiago is a historically important cake from Spain. It means the “cake of Saint James” and has been served since the Middle Ages.

You will need:

• 2 2/3 c finely ground almond meal from blanched almonds
• 6 eggs, separated
• 1 1/4 c sugar
• 1 orange, zested
• 1 lemon, zested
• 1/4 t almond extract
• Powdered sugar for dusting

Then you will…

1. Preheat your oven to 350 degrees. Grease a 9-inch springform pan.
2. In a large mixing bowl, beat the egg yolks with the sugar until smooth and a pale yellow.
3. Beat in the zests and almond extract.
4. Stir in the almond meal and mix well. The mixture will be rather thick.
5. In a medium mixing bowl, whip the egg whites until you have stiff peaks.
6. Fold the eggs whites into the almond mixture in thirds.
7. Spread the batter in the prepared pan.
8. Bake for 35 to 45 minutes, or until golden and set in the middle.
9. Allow to cool in the pan for 20 minutes. Remove the sides and allow to cool completely.
10. Remove from the pan and set on a serving dish.
11. Dust the cake with a little powdered sugar before serving.