For the Coconut Cake

Step 1: Prep the cake pans

• Preheat the oven to 325°F (163°C). Line two 9-inch cake pans with parchment and lightly brush with oil.

Step 2: Mix dry ingredients

• In a medium bowl, whisk together the flour, shredded coconut, baking powder, and salt.

Step 3: Mix wet ingredients

• In a separate bowl, combine milk and lemon juice. Let sit for 5 minutes. Then whisk in oil and almond extract.

Step 4: Cream butter and sugar

• Using a stand mixer or hand mixer, beat butter and sugar together for 4–5 minutes until very fluffy. Scrape down the bowl, then add eggs one at a time, beating well after each addition. Continue beating for 2–3 minutes until fully incorporated.

Step 5: Combine

• With the mixer on low, add half of the flour mixture, then the wet ingredients, then the remaining flour. Mix just until combined—don’t overmix.

Step 6: Bake

• Divide the batter evenly between the prepared pans (about 944g each). Smooth the tops and bake for 30–35 minutes, or until the cakes are golden at the edges and spring back when touched.

Step 7: Cool completely

• Cool the cakes in the pans or on a wire rack for at least 1 hour before frosting.

Almond frosting

Step 1: Whip the butter

• Beat butter for 5–7 minutes on medium-high speed until light and fluffy.

Step 2: Add cream cheese

• Add cream cheese one piece at a time, beating for another 2–3 minutes until smooth.

Step 3: Add sugar and almond

• Add powdered sugar, almond extract, and salt. Beat for 3–4 minutes until the frosting is fluffy and spreadable.

Caramelized almonds

Step 1: Toast the almonds

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment. Spread sliced almonds in an even layer and toast for 8–10 minutes until light golden brown.

Step 2: Make the caramel

• In a small pan, combine water, sugar, and salt. Stir until sugar dissolves and mixture starts to bubble. Cook over medium-high heat for 3–4 minutes until golden.

Step 3: Coat the almonds

• Remove from heat, add the toasted almonds, and stir to coat. Add the butter and stir again. Spread onto parchment and let cool completely. Once hardened, break into pieces or chop roughly.

To assemble

Step 1: Fill and stack

• Place one cake layer on a serving plate. Spread ½–¾ cup of frosting evenly over the top. Add the second cake layer, flat side up.

Step 2: Crumb coat and chill

• Spread a thin layer of frosting all over the cake. Chill in the fridge for 30–60 minutes.

Step 3: Final frost and decorate

• Frost the entire cake with the remaining frosting.
• Pat toasted coconut flakes onto the sides and top. Finish with a generous sprinkle of caramelized almonds.