Chocolate-Almond Coconut Cake | America's Test Kitchen

Ingredients

• 1 large egg plus 5 large whites
• 3/4 cup cream of coconut
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 2 1/4 cups (9 ounces/255 grams) cake flour
• 1 cup (7 ounces/198 grams) granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 12 tablespoons unsalted butter, cut into 12 pieces and softened
• 16 tablespoons unsalted butter, softened
• 1/4 teaspoon salt
• 1 cup (4 ounces/113 grams) confectioners' sugar
• 8 ounces (227 grams/1 3/4 cups) Fluff brand marshmallow crème
• 1 1/3 cups (4 ounces/113 grams) sweetened shredded coconut, toasted
• 1/2 cup (1 1/2 ounces/43 grams) sweetened shredded coconut, toasted
• 1/2 cup sliced almond, toasted
• 1 cup heavy cream
• 1/4 cup light corn syrup
• 8 ounces (227 grams) bittersweet chocolate, chopped fine
• 1/2 teaspoon vanilla extract