Dessert: Chocolate-Glazed Coconut-Almond Cake

Indulge yourself even more by mixing some toasted coconut (the sweetened, shredded kind) and a dash of coconut extract into vanilla ice cream, and scooping it alongside.

Ingredients

1 1/4 cups sugar
3 1/2 ounces almond paste, broken into pieces
1/2 cup (1 stick) unsalted butter, room temperature
4 large eggs, separated
1 teaspoon imitation coconut extract
1/4 teaspoon salt
1 1/2 cups all purpose flour
1/2 cup milk
1 cup sweetened shredded coconut

Instructions

Preheat oven to 325 °F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend. Add yolks, extract and salt and beat 1 minute. On low speed, beat in flour alternately with milk in 3 additions each. Mix in coconut. Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry. Fold whites into batter.
Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Run small sharp knife around sides to loosen cake. Turn out cake onto rack; cool completely.

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