Toasted Almond and Coconut Cake with White Chocolate Ganache

Prepare the White Chocolate Ganache: In a microwave-safe bowl, combine white chocolate chips and heavy cream. Microwave at 50% power for about 1 minute, stirring every 30 seconds, until melted and smooth. Stir until fully incorporated. Allow to cool at room temperature for 10 minutes, then cover and refrigerate until completely chilled, at least 1 hour.

Toast the Coconut and Almonds: In a large skillet over medium-low heat, add coconut flakes and chopped almonds. Cook, stirring constantly, until fragrant and lightly browned, approximately 5 minutes. Immediately transfer to a bowl to cool completely.

Brown the Butter: In a small, light-colored saucepan over medium-low heat, melt butter, stirring frequently. Continue cooking until the butter emits a nutty aroma and brown bits form at the bottom, about 5 minutes. Pour browned butter into a large mixing bowl; let it cool for 15 minutes.

Preheat and Prepare: Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on all sides.

Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, and nutmeg. Set aside.

Cream Butter and Sugars: Add white and brown sugars to the bowl with the cooled browned butter. Cream together until light and fluffy, 2 to 3 minutes. Add eggs one at a time, mixing well after each addition. Beat for an additional 2 minutes until the mixture lightens in color slightly. Mix in almond and vanilla extracts.

Incorporate Wet and Dry Ingredients: Gradually add half of the flour mixture to the butter mixture, mixing until just combined. Pour in buttermilk and mix until just combined. Add the remaining flour mixture and mix until just combined.

Fold in Coconut and Almonds: Measure out 2 tablespoons of the toasted coconut mixture and set aside for topping. Gently fold the remaining coconut mixture into the cake batter. Pour the batter into the prepared pan and smooth into an even layer. Tap the pan on the counter a few times to release any air bubbles.

Bake the Cake: Bake in the preheated oven for 45 to 50 minutes, or until the top of the cake springs back lightly when touched and a toothpick inserted near the center comes out clean. Remove the cake from the oven and place it on a wire rack to cool completely, about 30 minutes.

Whip the Ganache and Assemble: Remove the white chocolate ganache from the refrigerator. Whip on medium-high speed until it forms stiff peaks, about 2 minutes. Spread the whipped chocolate ganache evenly onto the completely cooled cake. Sprinkle the reserved coconut mixture on top of the cake. Slice and serve.