coconut almond cream cake

Ingredients For coconut almond cream cake

• FOR THE COCONUT CAKE
• 3 1/2 c

  all-purpose flour
• 1 Tbsp

  baking powder
• 1/2 tsp

  salt
• 1 1/2 c

  unsalted butter, at room temperature
• 1 1/4 c

  granulated sugar
• 1 c

  firmly light brown sugar
• 5 lg

  eggs
• 1 c

  whipping cream, room temperature
• 1/3 c

  coconut milk
• 1 Tbsp

  vanilla extract
• 1 Tbsp

  almond extract
• FOR THE COCONUT-ALMOND FILLING
• 2 Tbsp

  cornstarch
• 1 tsp

  almond extract
• 1 1/4 c

  whipping cream
• 1/2 c

  firmly packed light brown sugar
• 1/2 c

  unsalted butter
• 1 c

  toasted coconut flakes
• 1 c

  toasted sliced almonds
• 1/4 c

  sour cream
• FOR THE COCONUT CREAM CHEESE FROSTING
• 2 pkg

  8-ounces cream cheese, room temperature
• 1/2 c

  unsalted butter, softened
• 4 c

  confectioner’s sugar, sifted
• 2 Tbsp

  coconut milk
• 1 tsp

  coconut extract
• FOR THE GARNISH
• 2 c

  sweetened coconut flakes
• 1/2 c

  sliced almonds