Almond Joy Cake

26 Jul Almond Joy Cake

Almond Joy Cake
Coconut Cake
with Coconut Cream filling,
Toasted Almonds
Bittersweet Ganache
in celebration of
Karen’s 40th Birthday
Happy Birthday, Karen!

Almond Joy Cake

(serves 8-12)

For Coconut Cake


2 teaspoons coconut extract

1 cup sweetened coconut

1 supermoist white cake mix

4 egg whites

1 ¼ cups water

1/3 cup oil


In mixing bowl, combine all cake ingredients.

Beat on high for three minutes or until thoroughly combined.

Spray two 8-inch round cake plans with no-stick spray with flour.

Divide batter evenly among pans.

Bake at 350 degrees for 25-30 minutes until toothpick inserted in center comes out clean.

Cool on wire rack. Wrap in foil and freeze.

For Coconut Cream Filling


1 cup butter, softened

3 cups powdered sugar

¼ cup heavy whipping cream

2 teaspoons coconut extract


Using electric mixer, beat all filling ingredients in mixing bowl until light and fluffy.

For Bittersweet Ganache


½ cup heavy whipping cream

1 cup bittersweet chocolate chips


Heat cream in medium heavy saucepan over medium high heat until simmering.

Add chocolate chips. Remove from heat and whisk until smooth.

For Toasted Almonds

Toast 1 1/4 cups ( a 6-ounce package) of whole almonds on a baking sheet at 350 degrees  for 5-8 minutes or until lightly toasted.

To assemble Almond Joy Cake

1. Remove cakes from freezer.

2. Spread 1/2 of the coconut cream filling over one cake layer and top with toasted almonds.

3. Top with remaining cake layer.

4. Spread ganache over top of cake.

5. Frost sides of cake with remaining coconut icing.


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