For the Almond Cake:
2 large eggs at room temperature
5.5 oz sour cream 2/3 cup, at room temperature
1 tsp almond extract
1 tsp vanilla extract
5.75 oz cake flour 1 2/3 cup, sifted after measuring
1.25 oz almonds 1/3 cup finely ground (or almond meal)
7 oz granulated sugar 1 cup
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
6 oz butter at room temperature
For the Coconut Pastry Cream:
2 large egg yolks
1 1/2 cups milk preferably 2% or whole
1/4 cup granulated sugar
1/8 tsp salt
3 tbsp cornstarch
1 cup shredded coconut
2 tsp vanilla extract
For the Chocolate Glaze:
5 oz semi-sweet chocolate finely chopped
5 oz heavy cream
To Make the Almond Cake:
Preheat the oven to 350 F. Line a 9x2-inch cake pan with a parchment round, and spray the pan with nonstick cooking spray. (If you only have 9x1-inch pans, use two of those instead, and divide the batter between them before baking.)
In a small bowl, combine the eggs, a quarter of the sour cream, and the extracts, and whisk lightly until they’re blended.
In the large bowl of a stand mixer fitted with the paddle attachment, combine the flour, ground almonds, sugar, baking powder, baking soda, and salt. Mix on low speed until everything is well distributed. Add the softened butter and remaining sour cream, and mix on low speed until everything is combined. Raise the speed to medium, and beat for 90 seconds.
Scrape down the bottom and sides of the bowl with a spatula, then begin beating again. Add the egg mixture gradually, beating well after each addition. Scrape the cake batter into the prepared pan. Bake at 350 F for about 40 minutes, or until golden on top and a toothpick inserted into the center comes out clean.
Cool the cake on a wire rack for 10 minutes, then run a knife along the sides, turn the cake out of the pan, and cool completely at room temperature. The cake can be made in advance and kept, well-wrapped in plastic, for several days in the refrigerator or for several weeks in the freezer.
To Make the Coconut Pastry Cream:
Place the egg yolks in a medium bowl and whisk them briefly to break them up. Combine the milk, sugar, salt, and corn starch in a medium saucepan over medium heat. Whisk everything together, until the sugar and cornstarch dissolve, and continue to whisk while the mixture heats up. Once it starts to bubble and thicken, remove it from the heat. Whisk the bowl of egg yolks while slowly streaming in about 1 cup of the hot milk mixture—this will help heat the egg yolks gently so that they don’t cook during the process.
Now whisk the milk mixture while you pour the egg yolks into the saucepan. Return the pan to the heat and continue to cook, whisking constantly, until the pastry cream thickens and has the texture of pudding. You may want to occasionally scrape the bottom of the pan with a rubber spatula to prevent any scorching. Once thick, remove the pan from the heat.
Stir in the vanilla extract. Let the cream cool to room temperature, whisking occasionally so that the top doesn’t form a skin. If you want to make this in advance, pour it into a bowl or airtight container, press cling wrap right on top of the pastry cream, and refrigerate until chilled. Pastry cream can be kept in the refrigerator for up to a week. Right before you are ready to assemble the cake, stir in the shredded coconut.
To Make the Glaze and Assemble the Cake:
Place the semi-sweet chocolate in a medium bowl. Pour the cream into a small saucepan and heat it over medium-high heat until it starts to simmer and almost boils. Pour the hot cream over the chocolate and let it sit for 1 minute to soften the chocolate. After a minute, gently whisk the chocolate and cream together until the chocolate is melted and the mixture is shiny and smooth. Let it cool at room temperature, whisking occasionally, until it pours thickly from a spoon. You can press cling wrap to the top and refrigerate the bowl for 20-30 minutes to speed the cooling process. You want it thin enough to flow smoothly and drip down the sides of the cake, but thick enough to hold its shape.
To assemble the cake, cut the almond cake in half with a sharp serrated knife. Spread the coconut pastry cream on the bottom of the cake, all the way to the edge. Add the top layer of cake. Pour the glaze on top of the cake, spreading it out to the edge and encouraging it to drip down with an offset spatula. While the glaze is still soft, sprinkle the top of the cake with extra almonds and coconut, if desired.
Refrigerate the cake to set the glaze, for about 15 minutes, before serving. This cake keeps well and can be kept in the refrigerator for several days, but for the best taste and texture, bright it to room temperature before serving.
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