Our Almond, Coconut and Raspberry Layer Cake is a decadent and festive finale for any holiday gathering.

Ingredients

Makes 16 to 20 servings

Almond Cakes
3 cups all-purpose flour
1/2 cup ground almonds
1 tbsp baking powder
1/2 tsp salt
4 eggs, at room temperature
1 1/2 cups granulated sugar
1  cup canola oil
2  tsp almond extract
1/2  cup 2% milk
1/2  cup 2% plain yogurt

Raspberry Filling
250 g fresh or frozen raspberries (about 2 cups)
2 tbsp granulated sugar
1 tbsp lemon juice
4 tsp cornstarch
 

Coconut Buttercream
21/3 cups granulated sugar
11/4 cups liquid egg whites
3 cups unsalted butter, cubed and softened
1/2  cup coconut cream
1/2  tsp coconut extract (optional)
2 (to 3) cups unsweetened coconut flakes Coconut Snowballs (recipe below) (optional)

Directions

Almond Cakes

Preheat oven to 350°F. Grease three 8-inch round cake pans and line bottoms with parchment paper; set aside. In bowl, combine flour, ground almonds, baking powder and salt; set aside. In large bowl, using electric mixer on medium speed, beat eggs with sugar until light and fluffy, about 5 minutes. Beat in oil and almond extract. On low speed, beat in reserved dry ingredients in 3 additions, alternating with milk and yogurt, just until batter is smooth. Scrape batter into prepared pans; smooth tops.

Bake until cake tester inserted in centres of cakes comes out clean, about 30 minutes. Cool in pans on wire racks for 10 minutes. Unmould cakes directly onto wire racks; let cool completely. (Make-ahead: Can be stored in airtight container at room temperature for up to 24 hours or frozen for up to 1 month.)

Raspberry Filling

Meanwhile, in saucepan, stir together rasp- berries, sugar and lemon juice. Bring mixture to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. In small bowl, stir cornstarch with 1 tbsp water. Add to sauce- pan; return mixture to boil and cook, stirring often, until filling has thickened, about 2 min- utes. Transfer mixture to bowl; let cool. Chill in refrigerator for 30 minutes.

Coconut Buttercream

In metal bowl, whisk sugar with egg whites. Set bowl over saucepan of simmering (not boiling) water; whisk until sugar has dissolved and mixture is smooth, or candy thermometer reads 140°F, about 5 minutes. Pour mixture into bowl of stand mixer fitted with whisk attachment (or use large bowl and handheld electric mixer). Whip on medium-high speed until mixture has completely cooled and stiff peaks form, about 10 minutes (if mixture only forms soft peaks after 12 minutes, stop beating – you’ll just get a little less frosting).

Fit stand mixer with flat beater. Beat butter into mixture, 1 cube at a time, until creamy and smooth (it will start out crumbly). Beat in coconut cream, and coconut extract, if using. (Make-ahead: Can be refrigerated for up to 2 days. Remove from fridge at least 30 minutes before using; beat lightly and continue with recipe.)

Assembly

Using serrated knife, trim tops of cakes to level, if necessary. Spread 1 tsp of the icing in centre of cake plate; top with 1 cake layer, cut side up. Spread half of the Raspberry Filling over cut side, leaving 3⁄4-inch border around edge. Using a metal spatula, evenly cover second cake’s cut side with 1 cup of the Coconut Buttercream; invert onto first cake, so buttercream and Raspberry Filling are touching. Spread remaining Raspberry Filling over second cake’s exposed top, leaving 3⁄4-inch border around edge. Using metal spatula, evenly cover third cake’s cut side with another 1 cup of the Coconut Buttercream; invert onto second cake layer, so buttercream and Raspberry Filling are touching.

Spread remaining Coconut Buttercream overtop, smoothing side and top. Gently press coconut flakes all over icing. Garnish with Coconut Snowballs, if using. Refrigerate for at least 30 minutes before serving. (Make-ahead: Can be refrigerated for up to 2 days.)

Coconut Snowballs (Makes 11 snowballs)

In food processor, pulse 1 cup unsweetened shredded coconut, 1 3 cup ground almonds and 1⁄4 cup maple syrup until mixture forms a paste. Using hands, shape mixture by table- spoonful into balls. Place 1⁄4 cup unsweetened shredded coconut on plate.

Roll balls in shredded coconut, coating well. (Make-ahead: Can be refrigerated in airtight container for up to 1 week.)

Tip

Coconut cream is prepared the same way as coconut milk but with less water, so it has a thicker texture.