Almond Joy Cake

Preheat oven to 325 degrees.

Grease, flour, and line three 8 x 1.5 inch cake pans with parchment paper rounds.

In a bowl, whisk together flour, baking powder, and salt.

In a small separate bowl, combine coconut milk and vanilla.

In a stand mixer with a paddle attachment, beat butter and sugar on medium-high speed until light and fluffy.

Add eggs one at a time and beat well to combine.

Add a third of the flour mixture and mix on low speed to combine.

Add a third of the coconut milk mixture and mix to combine.

Continue adding flour mixture and coconut milk mixture, alternating between the two and scraping down the bowl in between each addition.

Add sour cream and buttermilk and mix to combine.

Transfer batter to a separate bowl and clean mixing bowl.

In the stand mixer with the whisk attachment, beat whites on high speed for 3-4 minutes, until they form soft peaks.

Stir 1/3 of beaten egg whites into cake batter, and then fold in remaining whites.

Divide batter evenly into prepared pans.

Bake for 30-35 minutes or until a toothpick emerges with moist crumbs.

While cakes are baking, whisk together rum and vanilla in a small bowl.

Cool cakes on racks in pans, then invert onto cooling racks.

Using a long serrated knife, level cakes so they are flat on top.

Brush cakes all over with the rum-vanilla mixture.

At this point, cakes can be used immediately, or wrapped in plastic wrap and foil and frozen for up to 1 month.

For the chocolate fudge filling, beat 1-1/2 cups butter and cream cheese on medium speed until pale and fluffy.

Reduce speed to low, and add in sugar, cocoa powder, coffee, sour cream, vanilla, and salt, and beat until well-combined.

Add melted chocolate and beat until smooth.

Chocolate fudge filling can be stored in the refrigerator for up to 4 days or used immediately.

For the coconut swiss buttercream, in a double boiler, over low heat, whisk egg whites, sugar, and salt together until mixture registers 160 degrees.

In a stand mixer with the whisk attachment, beat egg whites until they reach room temperature.

Add in 1-1/2 cups of the butter and beat until pale and fluffy.

Add in cream of coconut and vanilla and beat to combine.

If buttercream curdles, heat part of the mixture in the microwave for 30 seconds, add back in, and beat until smooth again.

At this point, buttercream can be refrigerated up to 3 days, or used immediately.

To assemble the cake, layer chocolate filling in between cake rounds.

Spread buttercream all over top and sides of cake, and smooth all over.

Gently press coconut flakes onto sides of cake.

Press almonds into top of cake to make a heart, or whatever shape you wish.