Ingredients
- 9 round cake
- 4 eggs
- 3 1/2 ozs
- 475 ml whipping cream
- 400 gr granulated sugar
- 325 gr sifted cake flour
- 300 gr sugar in mixer bowl until (light)
- 240 ml buttermilk
- 170 gr chocolate (white)
- 130 gr butter (unsalted)
- 120 gr almonds (chopped)
- 120 ml water
- 100 gr sugar
- 80 gr flaked coconut
- 26 gr confectioners sugar
- 14 gr vanilla extract
- 7 gr baking powder
- 1 gr salt
vanilla extract. Beat until soft peaks form. Fold in coconut. Put one cake layer onto platter; frost. Repeat layers. Frost top and sides of cake. Refrigerate up to 2 hours before serving. ----
