Orange Coconut Almond Cake

Recipe courtesy of lovenbake.com

Cake:
2 1/4 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, room temperature
3/4 cup granulated sugar
1/3 cup (3 ounces) Love'n Bake ™ Almond Paste,
    cut into small pieces
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 teaspoons orange or tangerine rind
3 large eggs room temperature
3/4 cup whole milk
Easy Orange Buttercream
1 cup dried unsweetened large flake coconut or
    other unsweetened coconut

Easy Orange Buttercream:
1/2 cup orange juice
1 1/2 cups (3 sticks) unsalted butter softened
4 cups confectioners sugar, sifted
1 teaspoon vanilla extract, optional
1 tablespoon heavy cream or milk, optional

How to Prepare Cake: Heat the oven to 350 degrees F. Grease two 8-inch round cake pans. Line them with parchment paper then grease the paper. Set aside.

Stir together the flour, baking powder and salt. Set aside.

Beat the butter in the bowl of a mixer fitted with a flat paddle until smooth and soft, about 2 minutes. Add the Love'n Bake™ Almond Paste in pieces and blend for one minute. Scrape the bowl then gradually add the sugar then beat on medium speed until light about three minutes. Scrape the bowl then stir in the vanilla and almond extracts and rind. Beat in the eggs one at a time. Scrape the bowl then add the flour alternating with the milk in three additions. Divide the batter evenly between the two pans. Smooth the top of the batter. Bake until a cake tester (or wooden pick) inserted into the center of the cake comes out clean. A few crumbs may cling to the tester. Cool on a wire rack for 10 minutes then invert and cool completely before filling and frosting.

Level each cake if necessary. Fill the cake with about one third of the frosting then coat with the remaining frosting. Holding the cake in one hand over a clean baking sheet, press the coconut into the sides of the cake. Any coconut that has fallen onto the tray can be used to evenly coat the cake.

This cake tastes best when served at room temperature. If you are not serving the cake immediately, store it in the refrigerator then remove it about one hour before serving.

Frosting: Place the orange juice into a small saucepan. Boil over medium high heat and cook until reduced to 1/3 cup and slightly thickened. Add the orange zest and set aside. Cool completely before using.

Beat the butter in a bowl fitted with the paddle until smooth and fluffy, about 4 minutes. Scrape the bowl. Add the confectioners sugar, orange juice and extract, if using. Beat on low speed until the mixture is moistened. Scrape the bowl. Increase the speed to medium and beat until the mixture is light and creamy. Add the cream if using.