Coconut Almond Cake by Natasha Finch

Icing ingredients
1 stick unsalted butter, room temperature
1 eight ounce cream cheese, room temperature
2 1/2 cups Domino® Confectioners Sugar
1 tbsp. buttermilk
2 tsp. vanilla extract

Additional ingredients
2 cups sweetened shredded coconut, divided
1 cup sliced almonds, divided

Directions:
Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans. Sift flour, baking soda and baking powder together and set aside.
Beat butter in stand mixer until light in color, about five minutes. Add brown sugar and beat until fluffy, about five minutes. Add one egg at a time and mix well before adding the other egg. Add buttermilk and mix until creamy making sure to not over mix. Add flour mixture and mix until all ingredients are well incorporated. Divide batter evenly between cake pans. Bake for 20-25 minutes. Cakes are done when toothpick entered in center comes out clean. Cool cakes on racks in pans until completely cooked.

Icing directions:
Beat butter and cream cheese together until light and fluffy. Gradually add powdered sugar 1/2 cup at a time. Beat each addition until smooth. Add extract and buttermilk and beat until fluffy and creamy.

Assembly:
Place first cake on cake plate and ice first layer. Sprinkle with coconut and sliced almonds. Place second cake on top of first and repeat process. Add final cake layer and ice top and sides of cake. Decorate with additionally coconut and almonds to complete.

Ask for Domino® Light Brown Sugar – don’t settle for less! Domino® Light Brown Sugar has a nutty, caramel flavor, moistness, and subtle molasses flavor. It’s ideal for cookies, shortbread, spiced cakes, brownies, and crumble toppings. Generally, if a recipe doesn’t specify Dark or Light Brown, it is intended that Light Brown be used. For more holiday recipes from Domino® Sugar, please visit http://bit.ly/2nftTkR.