Cake:
2 1/4 C Flour
2 tsp baking powder
3/4 tsp salt
3/4 C unsalted room temp butter
1 1/2 C sugar
3 Eggs room temp
3/4 C room temp milk
1/4 C Amaretto

Syrup:
1/2 C sugar
1/2 C water
1/4 C Amaretto

Meringue:
5 Egg Whites
1 1/2 C sugar
1 1/4 C unsalted room temp butter
1 tsp vanilla extract
3 tbsp reduced coconut milk or coconut milk powder

Topping:
toasted coconut and almond slivers

CAKE:
Grease, flour, and line with parchment two 9" cake rounds
Combine flour, baking powder, and salt.
Cream butter and sugar into flour mix, then incorporate eggs and vanilla.
Combine milk and Amaretto.
Combine flour mix and milk mix gradually to assure smooth mix.
Bake at 350F roughly 25-30 minutes.

AMARETTO SYRUP:
Simmer water and sugar 2 minutes.
Remove from heat.
Stir in Amaretto. Allow to cool.

MERINGUE:
Whisk egg whites and sugar until combined.
Whisk over double boiler to 160F and sugar dissolved.
Take off heat and whisk to stiff peaks and cooled.
Mix in cubed butter, reduced coconut milk, and vanilla.

ASSEMBLY:
Brush cakes with Amaretto Syrup.
Top first cake with 1 1/2 C of frosting.
Add second layer, and frost top and sides smooth.
Press coconut and almond into cake.

Adapted from LivForCake.com's Raffaello Cake and Almond Amaretto Cake.
Make for Rebekah's birthday 2024.