Monday, February 7, 2011

Almond Joy Cake

In December, I shared Chocolate Covered Coconut Almond Clusters with all of you.  For this recipe, you will need to make the coconut filling.  You can make the filling while your cake is baking, but make sure you get all the ingredients.  As I told you in December, I learned to make this cake for my friend Barb's birthday in August.  She just sent me the photos and said I should blog about it.

  • Chocolate Covered Coconut Almond Cluster Filling
  • 1 box white cake mix
  • 1 box vanilla instant pudding mix
  • 5 eggs
  • 1/3 cup water
  • 1/3 cup vegetable oil
  • 1 cup sour cream
  • 1 cup coconut flakes (you should have enough leftover from the filling above)
  • 1 tablespoon vanilla
  • 1/2 bag mini chocolate chips
  • 1 bag shaved almond
  • 2 pounds chocolate buttercream (I like to buy it directly from the grocery store bakery--it is delicious, and cheap)
  • Mixer & bowl
  • Soft spatula for scraping
  • Angled spatula for spreading
  • Baker's spray (my best friend)
  • Pan (I used two 6 inch square pans, but two 8 inch circles would be fine)
  • Cooling racks
  • Cake plate (I use a piece of cardboard covered in foil for transport)
  • Large knife or leveler
  • Piping bag
  1. Preheat oven to 325 degrees.
  2. In large mixing bowl, combine cake mix, pudding mix, eggs, water, oil, sour cream, coconut flakes, and vanilla.  Mix until combined, but be careful to not over mix.
  3. Coat your pans with spray, and divide the batter evenly between both pans.
  4. Bake for about 35 minutes (test with a toothpick, when inserted, it should come out clean or with a few crumbs, but no batter).  Let cool for 10 minutes, then turn out onto cooling racks to cool completely.
  5. Cut the top off of the cakes with a large knife, or leveler.
  6. Smear a little frosting on the cake plate to secure the cakes.  Flip one cake cut side down.  Fill a piping bag with chocolate buttercream.  Cut a large hole at the tip and pipe a dam around the cake (this creates a barrier for the filling).  Spread the coconut filling inside the dam.  Sprinkle some chocolate chips and some almonds over the coconut.
  7. Place the other cake on top of the first cake (cut side down again), and frost the entire cake.
  8. Quickly, use your hands to sprinkle/press chocolate chips and almonds into the frosting before it dries.
Yum!  As an alternative, you might try making cupcakes.  Bake for about 18 minutes.  Pipe chocolate buttercream in a large circle on top, scoop coconut filling in the center, and finish with an almond.

I will be linking this up at these link parties.  Check out what else is out there!


  1. wow this looks so yummy! my son even asked what it was because it looked do good!!

  2. Oh my word!! I love Almond Joy and this cake looks fantastic. I can't wait to try it :) I am a new follower and would love for you to come see me at The Farm Girl Recipes. Thanks!

  3. Hi! I host a weekly blog hop -- It's a Keeper Thursdays. I'd love for you to stop by and link up!

    Christina @ It's a Keeper

  4. this looks so yummy! can't wait to try it! hugs!

  5. This looks super yummy! Love the presentation of the coconut and nut on top!

  6. Oh yeah! My hubbies birthday cake dilemma is solved! Thanks for sharing!!

  7. This cake looks crazy good. I'll be over with a gallon of milk and a pot of coffee....cuz I'm afraid I would need them while I sit down to devour the whole thing. (no, really)
    Great job!


Thank you for leaving a comment--I love to hear what you think! I try to respond to any questions within one day.