We all have a soft spot for
desserts. Diets dissolve, resolutions are revoked, and cravings left uncontrolled. But that’s okay, because this cream cake is incredible and no one should ever go without it. Ever. We’re not joking. The next time the urge to have a delicious cake strikes you, don’t fight it; make this delicious cream cake instead.
- 3 cups flour
- 2 sticks butter, room temperature
- 4 ounces cream cheese, room temperature
- 1 cup buttermilk
- 1 cup brown sugar
- 1 cup white sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
For the topping
- 1 stick butter, room temperature
- 1 cup cream cheese, room temperature
- 3 cups confectioner’s sugar
- 2 cups toasted coconut
- 2 cups chopped almonds
- 1 teaspoon vanilla
- Milk for thinning
Preheat oven to 350 degrees. Grease pan or spray with nonstick cooking spray.
In a mixer, blend butter, sugar, and cream cheese until light and fluffy. Add eggs and vanilla.
In another bowl mix flour, baking soda, baking powder, and salt. Add flour with buttermilk.
Pour mixture into bundt pan and bake 60-65 minutes at 350 degrees. Allow to cool about 10 minutes and flip onto cake plate.
Poke holes in cake using a skewer, pour the reserved 1 cup of glaze into cake. Allow to cool for 10 minutes, then top with remaining glaze.
Mix butter and cream cheese in a mixer until light and fluffy, then add powdered sugar and vanilla.
Thin with milk or cream as needed, then microwave glaze for about 15 seconds. Reserve 1 cup of glaze for first topping on cake.
Fold in coconut and almonds into remaining glaze.
For Toasted Coconut:
Place coconut into a dry skillet and heat over medium heat, stirring constantly for a few minutes. Once coconut starts to brown, remove from heat, continue stirring. Then remove from pan, place on a plate, and allow to cool.