ALMOND JOY CAKE

ALMOND JOY CAKE

This delicious Almond Joy Cake recipe has been generously shared by one of our biggest Lovefoodies supporters, Peggy Mitchell.

Peggy loves baking! Here, Peggy has used Melissa’s Peanut Butter Passion Cake recipe and adapted it to make this wonderful cake, and certainly worth celebrating with!.

Recipe by Peggy Mitchell and adapted from Melissa Dommert

Ingredients

CAKE

• 2 cups / 400 g regular sugar
• 1 cup / 240 ml vegetable oil
• 2 eggs
• 1 tsp almond extract
• 3 cups / 380 g all purpose flour
• 3/4 cup / 65 g cocoa unsweetened
• 2 tsp baking powder
• 2 tsp baking soda
• 1 1/2 tsp salt
• 1 cup / 235 ml coffee room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
• 1 cup / 235 ml buttermilk
• 1 cups / 120 g of chocolate pudding make as package instructions
• 2 cups / 400 g of chocolate chips

FROSTING

• 4 cups powdered sugar
• 1 cup butter
• 1/4 cup coconut cream
• 1/2 cup whipping cream

Filling and garnishes:

• 1 oz x 16 package Coconut Flakes
• 1 Can sweetened condensed milk
• 1 package slivered almonds

Instructions

1. Preheat oven to 350 F, 180 C, Gas 4. Grease and flour three 8-inch round pans and set aside.
2. Using an electric mixer, combine sugar, oil, eggs and almond extract; beat 1 minute.
3. Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
4. Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done.
5. Cool for 5 minutes and carefully remove from pan(s).
6. Make the Filling
7. Mix coconut flakes & condensed milk in a bowl until fully combined and set aside.
8. Make the Frosting
9. Whip all ingredients minus powdered sugar till fluffy, then slowly add one cup at a time of powdered sugar till combined and fluffy.
10. To build the cake
11. Frost one layer of cake with frosting, then top with coconut mix, and then sprinkle slivered almonds. Continue till last layer is done then frost entire cake.
12. Finally, top with almonds and enjoy

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