Creamy Coconut-Almond Layer Cake

• Preheat oven to 325°F (170°C). Lightly spray 3 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.

Using an Ankarsrum Mixer:

• Assemble Ankarsrum mixer with stainless steel bowl. Place dough knife in smaller hole, and position dough roller just off side of bowl. Add butter; slowly increase mixer speed to medium-high (6 o’clock), and beat until creamy, about 1 minute, using scraper to help move butter around. (Butter might stick to the roller at first.) Slowly add sugars, beating until well combined and lightened in color, about 3 minutes. Add eggs, beating until just combined. Beat in vanilla.
• In a medium bowl, whisk together flours, baking powder, and salt. With mixer on lowest speed (12 o’clock), gradually add flour mixture to butter mixture. Move roller to 1 inch away from side of bowl; increase mixer speed to medium-low (2 o’clock), and beat until combined.
• In a small bowl, whisk together milk and oil. With mixer on low speed (1 o’clock), slowly add milk mixture to batter, beating until combined. Divide batter among prepared pans (about 3 cups or 530 grams each).
• Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 200°F (93°C) to 205°F (96°C) , about 45 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
• Spoon about 1 cup (about 180 grams) Coconut Swiss Meringue Buttercream into a pastry bag, and cut a ½-inch opening in tip.
• Level cooled cake layers if desired. Place 1 cake layer on a serving plate. Spread a very thin layer of buttercream onto cake layer, and pipe a border of buttercream along edge. Spread half of Coconut-Almond Filling (about 1½ cups or 375 grams) within border. Top with second cake layer, and repeat procedure with buttercream and remaining filling. Top with remaining cake layer. Spread a thin layer of buttercream on top and sides of cake. Refrigerate for 30 minutes.
• Spread remaining buttercream on top and sides of cake as desired. Garnish with flaked coconut and chopped almonds, if desired. Refrigerate in an airtight container for up to 3 days.

Using a Conventional Mixer:

• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until just combined after each addition. Beat in vanilla.
• In a medium bowl, whisk together flours, baking powder, and salt. In a small bowl, whisk together milk and oil. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Divide batter between prepared pans (about 3 cups or 530 grams each).
• Bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers 200°F (93°C) to 205°F (96°C) , about 45 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
• Spoon about 1 cup (about 180 grams) Coconut Swiss Meringue Buttercream into a pastry bag, and cut a ½-inch opening in tip.
• Level cooled cake layers if desired. Place 1 cake layer on a serving plate. Spread a very thin layer of buttercream onto cake layer, and pipe a border of buttercream along edge. Spread half of Coconut-Almond Filling (about 1½ cups or 375 grams) within border. Top with second cake layer, and repeat procedure with buttercream and remaining filling. Top with remaining cake layer. Spread a thin layer of buttercream on top and sides of cake. Refrigerate for 30 minutes.
• Spread remaining buttercream on top and sides of cake as desired. Garnish with flaked coconut and chopped almonds, if desired. Refrigerate in an airtight container for up to 3 days.

• In the top of a double boiler, whisk together egg whites and sugar. Cook over simmering water, whisking frequently, until an instant-read thermometer registers 140°F (60°C).

Using an Ankarsrum Mixer:

• Carefully pour mixture into Ankarsrum beater bowl. Using the balloon whisks, beat at medium-high speed (6 o’clock) until meringue has thickened and cooled to room temperature, 3 to 5 minutes. Add butter, 1 tablespoon (14 grams) at a time, beating until combined after each addition. Beat in coconut oil, vanilla, and salt. Beat until buttercream comes together and is thickened. (Buttercream may look curdled at first, but keep mixing and it will soon emulsify.) Use immediately, or refrigerate in an airtight container for up to 1 week. When ready to use, let come to room temperature, add to the Ankarsrum beater bowl, and using the balloon whisks, beat at medium-high speed until fluffy.

Using a Conventional Mixer:

• Carefully pour mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat at medium-high speed until meringue has thickened and cooled to room temperature, 3 to 5 minutes.

• In a medium saucepan, whisk together sugar, evaporated milk, egg yolks, and salt until smooth. Add butter, and cook over medium heat, whisking frequently, until butter is melted. Cook, whisking constantly, until thickened and coats the back of a spoon and an instant-read thermometer registers 200°F (93°C) to 210°F (99°C), about 3 minutes.
• Remove from heat, and stir in coconut, almonds, and vanilla. Pour into a heatproof bowl, and cover with plastic wrap, pressing wrap directly onto surface of filling to prevent a skin from forming. Refrigerate for at least 2 hours or up to 3 days.