Taking a cue from Italian bakers, we added ground almonds to the cake batter to create moist, stackable layers. You can grind almonds yourself in a food processor or use purchased almond meal, also called almond flour. The right ratio of almond extract to lemon peel sets a luscious stage for a triple sampling of jams and a crown of whipped cream.
Four layers of moist lemon-flavored cake are separated by vanilla buttercream frosting.
Luxurious amounts of coconut milk and cream of coconut in the batter give the cake its tender, moist crumb. And the coconut-laden filling of cream cheese, whipped cream and cream of coconut constitutes a dessert in itself. This queen of cakes has long been rated one of the top three traditional cakes in the South, where the height of the cake reflects the significance of the celebration. Be forewarned that nothing less than full-size dinner plates will accommodate slices of this confection.
