12 to 16
Rayvetta's StoryI 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.
1 1/2 c
2 1/4 c
cream of coconut
1 1/2 c
5 to 7 Tbsp
1Pre-heat oven to 350 degrees. Grease and lightly flour 2 9-inch pans, set aside (could use Wilton's cake release instead)
2Chop 1/2 cup of almond slices to almond bits
3Mix cream of coconut with milk together then sit to the side.
4Sift flour, baking powder, and salt together. Sit aside
5Cream butter and sugar until light and fluffy.
6add egg yolks one at a time beating after each addition.
7add flour and milk mixture alternately into the creamed butter sugar mixture. beginning and ending with the flour
8stir in the coconut, almond, and vanilla extracts.
9stir in coconut flakes(shredded) and the almond bits
10beat 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.
12While cake is cooling. Prepare Chocolate butter-cream frosting
13Beat together 1/2 cup of butter, soften, 1 tsp vanilla extract, 1/8 teaspoon of salt, and beat together until creamy
14whisked together 2-cups powdered sugar and 2/3-cup of unsweetened cocoa
15gradually add sugar mixture to butter mixture alternately with 5 to 7 Tbsp of milk until you reach your desired consistency for spreading.
16Once 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.