You are here: Home » Recipes » Almond-Flavored Coconut Cake Almond-Flavored Coconut Cake Recipe by Favorite Recipes Press Yield 12 to 15 servings This moist and elegant coconut cake will be a hit at your next family gathering. PrintEmail Ingredients Coconut Cake:1 cup butter2 cups sugar4 -- eggs3 cups flour, sifted3 teaspoons baking powder1/2 teaspoon salt1 cup milk1 teaspoon almond flavoringFilling:2 small or 1 large fresh coconut, grated -- Coconut water plus enough tap water to make 2 1/2 cups2 cups sugar1 teaspoon vanilla1 teaspoon lemon juice1/4 teaspoon salt2 -- heaping tablespoons cornstarch1/4 cup water Instructions For the cake. Cream butter and sugar until light; add eggs one at a time, beating each in thoroughly. Sift and add dry ingredients alternately with milk and flavoring. Bake in 3 greased and floured 9-inch cake layer pans in 350F oven for 20 to 25 minutes. When layers are cold, brush fresh coconut juice (small amount) on op of each to make layers moist. For the filling. Bring coconut water and sugar to a rapid boil. Boil for 5 minutes. Add 2/3 of the coconut to water and sugar mixture and cook 5 to 8 minutes. Add vanilla, lemon juice and salt. Mix cornstarch in 1/4 cup water, pour into filling. Let boil for 2 minutes. Cool in refrigerator until cold and stiff. Spread between and on tope of cake layers. After cake has settled, sprinkle the remaining coconut on top and sides of cake. Keep cake refrigerated. Recipe reprinted with permission from the Junior League of Savannah’s Savannah Style (the Junior League of Savannah, Georgia, 1980).