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sometimes you feel like a nut almond joy cake

(5 ratings)
Recipe by
Rayvetta Burris
Rice, VA

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.

(5 ratings)
yield 12 to 16
prep time 45 Min
cook time 35 Min

Ingredients For sometimes you feel like a nut almond joy cake

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

How To Make sometimes you feel like a nut almond joy cake

  • 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.

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