Almond Joy Cake With Creamy Coconut Butter Frosting Recipe

Name: Almond Joy Cake With Creamy Coconut Butter Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: coconut layer; 1 (3 ounce) package coconut pudding mix; 1 cup water; 1 (18 ounce) package white cake mix; 1/2 cup vegetable oil; 4 eggs; 1/4 cup coconut rum; chocolate almond layer; 1 (18 ounce) package devil's food cake mix; 1 (3 ounce) package instant pistachio pudding mix; 3/4 cup vegetable oil; 1/2 cup almond liqueur (Disaronno); 1/8 cup water; 4 large eggs; 1/4 cup almond liqueur; creamy coconut butter frosting; 2/3 cup butter; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1 teaspoon coconut extract; 2 lbs sifted confectioners' sugar; 1/2 cup coconut milk; 1 cup flaked coconut, toasted

Servings: persons

coconut layer
1 (3 ounce) package coconut pudding mix
1 cup water
1 (18 ounce) package white cake mix
1/2 cup vegetable oil
4 eggs
1/4 cup coconut rum
chocolate almond layer
1 (18 ounce) package devil's food cake mix
1 (3 ounce) package instant pistachio pudding mix
3/4 cup vegetable oil
1/2 cup almond liqueur (Disaronno)
1/8 cup water
4 large eggs
1/4 cup almond liqueur
creamy coconut butter frosting
2/3 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 lbs sifted confectioners' sugar
1/2 cup coconut milk
1 cup flaked coconut, toasted

1
Butter and dust with flour 2 9x13 pans.
2
Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
3
Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
4
Cool at room temperature for 15 minutes.
5
Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
6
Let sit for 1 hour.
7
Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
8
Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
9
Cool at room temperature for 15 minutes.
10
Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
11
Let sit for 1 hour.
12
Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
13
Frost cooled cake and garnish with toasted coconut!

2381

kcal

Calories

149

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: coconut layer, 1 (3 ounce) package coconut pudding mix, 1 cup water, 1 (18 ounce) package white cake mix, and more.

Yes, Almond Joy Cake With Creamy Coconut Butter Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Joy Cake With Creamy Coconut Butter Frosting

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