Monday, March 12, 2012

Almond Joy Cake


1 box of Duncan Hines Golden Butter cake mix
3 tablespoons coconut flavoring
1 box coconut instant pudding
2 large eggs
1 stick of melted butter
1 1/3 cup milk
2 teaspoons vanilla flavoring

2 cups flaked coconut
1 1/2 cup sliced almonds
1 stick soft butter
2/3 cup unsweetened cocoa
3 cups powdered sugar
1/3 cup milk
1/4 teaspoon salt
2 teaspoons vanilla flavoring


FOR CAKE: Mix all cake ingredients in a large bowl and beat 2-3 minutes.  Pour into 2 9 inch layer pans and bake in a 350 degree F oven for 30 minutes.  Remove to wire rack and cool 10 minutes.  Turn out onto wire racks and cool completely before frosting.

FOR FROSTING:  Beat soft butter and cocoa till soft and well combined, add milk, sugar, salt and vanilla.  Beat 2 minutes until light and fluffy.  Add additional powedered sugar 1 tablespoon at a time if needed, until frosting reaches spreading consistency. Do the same with the milk if the frosting is too stiff.

Place one layer on a cake plate and spread a cup of your frosting.  Sprinkle cocount and almonds, saving enough of each to use on the top and sides of cake.

Put on the next layer and frost the top and sides with remaining frosting.  Sprinkle  remaining coconut around the top edge. Take the remaining nuts and press into the sides of the frosted cake.

1 comment:

Dorothy @ Crazy for Crust said...

YUM! That looks great. I want a slice!

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