Best 4 Frosted Almond Coconut Cream Coffee Recipes

COCONUT CUPCAKES WITH ALMOND CREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
• Beat sugar and butter together using an electric mixer in a large mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, almond extract, and coconut extract; mix well. Add flour mixture alternately with buttermilk, mixing until incorporated. Fold in coconut.
• Spoon batter into the prepared muffin cups, filling each 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
• Beat cream cheese and shortening together using an electric mixer in a mixing bowl until creamy. Slowly add powdered sugar, 1 cup at a time, until creamy. Mix in vanilla extract and almond extract.
• Pipe frosting onto cooled cupcakes. Top each with shredded coconut.

FROSTED ALMOND COCONUT CREAM COFFEE

Steps:

• Place chilled cold brew concentrate, cream of coconut, almond extract, and ice cream in a blender. Blend all ingredients just enough to mix well, 10 to 15 seconds. Pour into a large glass.
• Top with whipped cream, sweetened coconut flakes, almond slices, and a maraschino cherry.

ALMOND COCONUT 3-LAYER CAKE WITH COCONUT FROSTING

Steps:

• Set oven to 350°F.
• Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
• In a medium bowl, beat egg whites until stiff, but not dry; set aside.
• In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
• Add in yolks (one at a time) beating well after each addition.
• In a bowl, sift flour and baking soda together.
• Add to the egg yolk mixture alternating with buttermilk.
• Add in coconut and nuts; beat well.
• Fold in beaten egg whites with a spatula.
• Divide the batter evenly between the three cake pans.
• Bake for 25 minutes, or until cake tests done.
• Place the pans on a wire rack to cool.
• Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up.
• Allow to cool completely before frosting.
• For frosting: Cream together the cream cheese and butter until fluffy.
• Gradually beat in the powdered sugar (this takes about 5 minutes).
• To achieve the spreading consistency you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of ADDITIONAL powdered sugar.
• Stir in 3/4 cup coconut and 3/4 cups pecans.
• Frost and fill cake.
• Sprinkle the top with reserved coconut.

ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING

Steps:

• Butter and dust with flour 2 9x13 pans.
• Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
• Let sit for 1 hour.
• Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
• Let sit for 1 hour.
• Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
• Frost cooled cake and garnish with toasted coconut!