Coconut and almond cake with chocolate glaze

Ingredients:

Cakes

• 220g unsalted butter, room temperature, plus extra for greasing the pan
• 2 cups cake flour + extra for dusting the pan
• 3/4 cup almond flour
• 2 tsp baking powder
• 0.5 tsp salt
• 1.5 cups granulated sugar
• 4 large eggs
• 1.5 tsp vanilla extract
• 0.5 tsp coconut extract
• 3/4 cup milk

Glaze

• 220 g semi-sweet chocolate, finely chopped
• 220 g unsalted butter, room temperature
• 3.5 cups powdered sugar
• 1/3 cup cocoa powder
• 1/4 cup milk
• 2 tbsp dark rum (optional)
• 1 tsp vanilla extract
• Sweet coconut flakes, for topping

Preparation:

1. Preheat oven to 325°F (160°C). Grease two 9-inch round cake pans with butter and line the bottoms with parchment paper. Grease the parchment with butter and dust with flour, shaking off any excess; set the pans aside.
2. Bake the cakes:
   
   In a large bowl, combine cake flour, almond flour, baking powder, and salt; set aside. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes.
3. Beat in the eggs, one at a time, until fully incorporated, scraping down the sides of the bowl as needed. Stir in the vanilla and coconut extracts. Reduce mixer speed to low; beat in the flour mixture in three additions, alternating with the milk. Increase speed to medium-high and mix until smooth.
4. Divide the batter among the prepared pans. Bake until the cakes are golden brown and a toothpick inserted into the center comes out clean, 30-35 minutes.
5. Transfer to a wire rack and let cool in the pans for 10 minutes. Run a thin knife around the edges of the cakes and carefully invert them onto the rack; remove the parchment and let cool completely.
6. Prepare the glaze:
   
   Place the chocolate in a bowl and microwave in 30-second intervals, stirring, until melted and smooth; let cool slightly. Combine the butter, granulated sugar, melted chocolate, cocoa powder, milk, rum, and vanilla extract in a food processor. Blend until smooth.
7. Place one cake layer on a serving platter and spread 1 cup of frosting on top. Place the second cake layer on top, and spread the remaining frosting over the top and sides of the cake. Sprinkle the cake with coconut.