Rayvetta Burris Recipe

Sometimes you feel like a nut Almond Joy cake

By Rayvetta Burris ryvtta


Recipe Rating:
 5 Ratings
Serves:
12 to 16
Prep Time:
Cook Time:

Rayvetta's Story

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
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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
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1 tsp
vanilla extract
1/8 tsp
salt
2 c
powdered sugar
2/3 c
cocoa, unsweetened
5 to 7 Tbsp
milk
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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