Pastry by Saloni

Almond Cake Instructions
1 Preheat the oven to 180°C (350°F). Grease two 8-inch (20 cm) round cake pans and line them with baking paper.
2 In a small bowl, combine the room temperature milk and white vinegar (or lemon juice). Stir and let it sit for 5-10 minutes to curdle. This creates your homemade buttermilk.
3 Add cane sugar (or caster sugar), vegetable oil, vanilla extract to the milk mixture. Whisk until smooth and well combined.
4 In a large mixing bowl, combine together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
5 Gradually add the dry ingredients to the milk mixture, stirring gently to combine. Be careful not to over mix—stir until just incorporated, and the batter is smooth.
6 Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops.
7 Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, and the cakes are golden brown on top.
8 Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Creamy Coconut Filling Instructions
10 In a medium sized pot, combine coconut milk, powdered sugar, cornstarch and bring it to a boil on low heat whilst stirring to ensure there are no lumps.
11 Let it boil for 20-30 seconds and then remove from heat.
12 Let it cool for 5-10 minutes and then add all the shredded coconut and vanilla extract and stir until it looks creamy and fully combined.
13 Store in a heatproof container and cover the surface with cling wrap. Keep it in the fridge for 3-4 hours for it to thicken and chill. You can prepare this recipe one day ahead.
14 Add a spoonful of coconut milk to adjust the consistency of the filling after it is thick and chilled, if needed.
15 Add chopped almonds to the coconut cream or you can sprinkle while assembling the cake.
White Chocolate Buttercream Instructions
17 Begin by preparing the white chocolate ganache. Chop white chocolate into small pieces and place it in a small saucepan along with whipping cream over medium heat until it just begins to melt but not boiling. Remove from heat.
18 Stir the mixture until smooth and fully combined. Set the ganache aside to cool to room temperature. Don’t place it in the fridge.
19 While the ganache is cooling, place cubed butter into the bowl of a stand mixer (or a large mixing bowl if using a hand mixer) and beat on medium speed for about 3-4 minutes until it becomes light and creamy.
20 Gradually add sifted powdered sugar beating well after each addition.
21 Scrape down the sides with a spatula.
22 Once the ganache has cooled to room temperature, pour it into the butter mixture.
23 Add vanilla extract and salt. Continue beating the mixture on low-medium speed for another 1-2 minutes until the buttercream is smooth, light, and fluffy.
Cake Assembly
25 Trim a thin layer off the top of both cakes using a serrated knife to ensure they are flat and even for stacking.
26 Place a small dollop of frosting in the center of your cake stand or serving plate to help the cake stay in place.
27 Set one cake layer onto the prepared cake stand or plate.
28 Using an offset spatula or butter knife, spread about 4-5 scoops of the frosting evenly over the top of the first cake layer, smoothing it out for an even surface.
29 Spread more than half of the prepared creamy coconut filling on top of the frosting, smoothing it into an even layer. Sprinkle chopped almonds generously over the coconut filling.
30 Carefully place the second cake layer on top, aligning it as evenly as possible with the first layer.
31 Apply a thin layer of frosting all over the cake as a crumb coat, then chill the cake in the refrigerator for about 30 minutes.
32 Frost the cake with the remaining frosting, reserving a little for piping if desired. Coat the sides of the cake with shredded coconut.
33 Chill the cake for another 30 minutes to allow the frosting to set.
34 Once chilled, place the remaining creamy coconut filling in the center and cover it with a thick layer of grated white chocolate.
35 Let the cake come to room temperature before serving for the best flavor and texture.