Makes one 9-inch cake.

Preparation time: 65 to 68 minutes

7-ounce package almond paste, grated

1 cup sugar

1/2 cup butter (1 stick), room-temperature

6 large eggs

1/2 teaspoon coconut extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup sweetened, shredded coconut flakes

1/2 cup coconut milk

For Sweetened Whipped Cream Frosting:

1 1/4 cups heavy (whipping) cream

1/4 cup powdered sugar

Garnish: candy flowers, shredded coconut

Preheat oven to 325 F.

Grease and flour pan.

The shredded coconut and almond paste among this cake's ingredients give it a rich texture and taste, and a little easy decoration can add a festive look any time of year. For Easter, circle the cake plate with miniature colored-marzipan eggs. For the recipe, turn to page 3E.

Beat grated almond paste and sugar on low speed until combined into small crumbs. Add butter and beat on high until well mixed. Add eggs one at a time, beating between each addition. Add coconut extract and beat on high for 3 minutes.

In a medium-sized bowl whisk together flour, baking powder and salt. Add coconut flakes and mix until combined. Add coconut milk and flour mixture to almond-paste mixture. Mix on low speed until just combined. Pour batter into prepared pan.

Bake 45 to 48 minutes or until toothpick inserted near center pulls out clean.

Cool pan on wire rack for 10 minutes and unmold ring. Cool cake completely. Frost with sweetened whipped cream frosting, or favorite frosting. For an extra pretty presentation divide cake in half, and frost middle, top and sides of cake. Decorate with tiny, pastel-colored candy flowers, or garnish with extra shredded coconut, as desired.

Frosting:

Beat cream until frothy. Add sugar and beat until cream will hold firm peaks.