Rayvetta Burris Recipe

Sometimes you feel like a nut Almond Joy cake

By Rayvetta Burris ryvtta


Rating:
Serves:
12 to 16
Prep Time:
Cook Time:
Comments:

I came up with this combination after seeing an old retro almond joy/mounds candy bar commercial. I thought that would make a great cake. So I went on a quest to find a recipe because I was sure that there had to be one. There are Almond Joy cake recipes out there but they did not have coconut and almonds in them. I bake this for a church function and it was a big hit.

Ingredients

CAKE BATTER
3/4 c
unsalted butter
1 1/2 c
sugar
2 1/4 c
cake flour
2 tsp
baking powder
1/4 tsp
salt
3
eggs, separated
1/2 c
cream of coconut
1/2 c
milk
1 tsp
almond extract
1/2 tsp
coconut extract
1 tsp
vanilla extract
1 1/2 c
almond slices
1 c
coconut flakes
FROSTING
1/2 c
butter, softened
1 tsp
vanilla extract
1/8 tsp
salt
2 c
powdered sugar
2/3 c
cocoa, unsweetened
5 to 7 Tbsp
milk

Directions Step-By-Step

1
Pre-heat oven to 350 degrees. Grease and lightly flour 2 9-inch pans, set aside (could use Wilton's cake release instead)
2
Chop 1/2 cup of almond slices to almond bits
3
Mix cream of coconut with milk together then sit to the side.
4
Sift flour, baking powder, and salt together. Sit aside
5
Cream butter and sugar until light and fluffy.
6
add egg yolks one at a time beating after each addition.
7
add flour and milk mixture alternately into the creamed butter sugar mixture. beginning and ending with the flour
8
stir in the coconut, almond, and vanilla extracts.
9
stir in coconut flakes(shredded) and the almond bits
10
beat egg whites until stiff but not dry. fold into batter until no more of the egg whites show.
11
. 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.
12
While cake is cooling. Prepare Chocolate butter-cream frosting
13
Beat together 1/2 cup of butter, soften, 1 tsp vanilla extract, 1/8 teaspoon of salt, and beat together until creamy
14
whisked together 2-cups powdered sugar and 2/3-cup of unsweetened cocoa
15
gradually add sugar mixture to butter mixture alternately with 5 to 7 Tbsp of milk until you reach your desired consistency for spreading.
16
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.

About this Recipe

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy

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11 Comments

user
Rayvetta Burris ryvtta
Sep 8, 2011
Thank you for catching that typo error. It is 1/8th teaspoon of salt and it should read beat together until creamy. I'm making the corrections now. (thanks for the compliment)
user
Cheryl Green SpicyMelon
Sep 8, 2011
Hi Rayvetta, (I love your name), Also, love the recipe, looking forward to trying it. I just have a question about #13 of your instructions - you have typed /8 tsp salt and 1 until creamy. I am guessing the /8 means the 1/8 tsp salt but what is the "and 1 until creamy"? Thank you.
user
Jul 21, 2011 - Karla Everett shared this recipe with discussion group: COCONUT LOVERS UNITE
user
Rayvetta Burris ryvtta
Jul 9, 2011
Thank you for the kind words. While I love baking cakes, I don't actually like them to eat. So whenever I come up with something new, I have to rely on family and friends to tell me whether it's good or not. I'm glad that your family enjoyed it.
user
Jill Hogun jhogun1
Jul 9, 2011
I tried this recipe and say it's Family Tested & Approved!