Ambrosia Layer Cake

Ingredients

• Baking spray for pans
• 8 ounces unsalted butter, at room temperature
• 2 cups sugar
• 3 large egg yolks
• 2 large eggs
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 2 3/4 cups cake flour
• 2 teaspoons baking powder
• 1 1/4 teaspoons salt
• 2 tablespoons water
• 2 teaspoons unflavored gelatin
• 8 ounces cream cheese, softened
• 1 cup confectioners' sugar
• 4 cups heavy cream, chilled
• 2 cups mini-marshmallows, plus additional for decorating
• 1 1/2 cups sweetened flaked coconut
• 1 cup finely chopped fresh pineapple
• 1 large ripe mango, peeled and cut into 1/4-inch dice
• 1 1/2 cups sliced almonds, toasted

Directions

1. Set the oven rack in the center of the oven and heat it to 350 degrees F. Mist 2 9-inch round cake pans with baking spray, fit parchment into the bottoms, and give the parchment a light coating too.
2. In a large bowl, mix the butter and sugar at medium speed until the mixture looks pale and fluffy, about 3 minutes. Beat in the egg yolks and eggs separately, mixing well after each goes in.
3. Stir together the milk, 1 teaspoon vanilla extract, and almond extract in a glass measuring cup. In a medium bowl, whisk the flour, baking powder, and 1 teaspoon salt. Turn the mixer down to medium-low, then add the flour mixture in 3 additions, alternating with the milk mixture. Pause to scrape the bowl, including the bottom and sides, with a rubber spatula whenever it needs it.
4. Portion the batter into the prepared pans. Bake until a cake tester poked into the middle of the cakes comes away clean, 20 to 25 minutes. Leave the cakes in their pans on wire racks for 10 minutes, then unmold them straight onto the racks and let them cool all the way, 30 to 45 minutes.
5. While the cakes cool, stir the water and gelatin together in a small bowl. Microwave the mixture until the gelatin has dissolved, about 20 seconds. Let it come down to room temperature, about 5 minutes. In a large bowl, whisk the cream cheese, confectioners' sugar, remaining 1 teaspoon vanilla, remaining 1/4 teaspoon salt, and dissolved gelatin at medium speed until softly whipped, about 2 minutes. Pour in the cream and whisk only until the mixture thickens, about 2 minutes. Set aside 4 cups whipped cream.
6. With a gentle hand, fold the marshmallows, coconut, pineapple, and mango into the whipped cream that remains; keep it nearby.
7. For assembly, split each cooled cake round in half. Set a cake round on a serving dish or cake stand, then spread it with a third of the marshmallow mixture. Add the second cake round and cover it with another third of the marshmallow mixture. Continue the same way with the remaining cake rounds and marshmallow mixture.
8. Cover the cake and its sides with the reserved plain whipped cream. Pat the almonds over the top and sides, then add the optional extra mini-marshmallows for decorating. Chill the cake for 30 minutes before you slice it.