Sometimes you feel like a nut Almond Joy cake
Family Tested & Approved
Pre-heat oven to 350 degrees. Grease and lightly flour 2 9-inch pans, set aside (could use Wilton's cake release instead)
Chop 1/2 cup of almond slices to almond bits
Mix cream of coconut with milk together then sit to the side.
Sift flour, baking powder, and salt together. Sit aside
Cream butter and sugar until light and fluffy.
add egg yolks one at a time beating after each addition.
add flour and milk mixture alternately into the creamed butter sugar mixture. beginning and ending with the flour
stir in the coconut, almond, and vanilla extracts.
stir in coconut flakes(shredded) and the almond bits
beat egg whites until stiff but not dry. fold into batter until no more of the egg whites show.
. cook for 25 to 30 mins or until toothpick inserted in middle comes out clean. let cake cool in pan for 10-mins, remove then let cool completely.
While cake is cooling. Prepare Chocolate butter-cream frosting
Beat together 1/2 cup of butter, soften, 1 tsp vanilla extract, 1/8 teaspoon of salt, and beat together until creamy
whisked together 2-cups powdered sugar and 2/3-cup of unsweetened cocoa
gradually add sugar mixture to butter mixture alternately with 5 to 7 Tbsp of milk until you reach your desired consistency for spreading.
Once cake has completely cooled, spread about 1/8 inch of frosting top with coconut flakes and almond slices. Place second layer and frost. sprinkle crushed/chopped almonds on top.
Last Updated: Thu, Sep 8, 2011