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diane's almond joy cake

(64 ratings)
EricasMa avatar
Blue Ribbon Recipe by
Diane Hughes
@EricasMa
Valdosta, GA

This one came from needing a cake for church pot luck. Having left over nuts and coconut in the freezer. And I love Chocolate and coconut together. We all loved it. I hope you do too. Now I need to figure out how to change the date on my camera. Looks like I'm still operating in 2008.. LOL

Blue Ribbon Recipe

One of my fondest memories of childhood is of the yummy chocolates that I enjoyed with a bottle (yes, bottle!) of Coke everyday after school. Almond Joys were a favorite, and one bite of this wonderful cake transports me right back to the 60's. Love it!

— The Test Kitchen @kitchencrew
(64 ratings)
yield 16 serving(s)
prep time 25 Min
cook time 30 Min
method Bake

Ingredients For diane's almond joy cake

  • CAKE
  • 1 box
    duncan hines coconut supreme cake mix
  • 3 lg
    eggs
  • 1 stick
    butter, melted
  • 1 1/3 c
    milk
  • 2 tsp
    pure vanilla flavor
  • FROSTING
  • 2 c
    toasted flaked coconut
  • 1 1/2 c
    toasted sliced almonds
  • 1 stick
    soft butter
  • 2/3 c
    cocoa, unsweetened
  • 3 c
    powdered sugar, plus additional if needed
  • 1/3 c
    milk, plus additional if needed
  • 1/4 tsp
    salt
  • 2 tsp
    pure vanilla flavor

How To Make diane's almond joy cake

  • 1
    FOR CAKE: Mix all cake ingredients in large bowl and beat 2-3 min. NOTE: if you can't find the duncan hines coconut cake mix try this; use a white or yellow cake and add a coconut pudding mix and 2-3 teaspoons of coconut extract. That has worked for several bakers posted in the comments. Good luck to all.
  • 2
    Pour into 2 9 inch layer pans and bake in 350* preheated oven for 28 minutes. Remove to wire rack and cool 10 min. Turn out onto wire racks and cool completely.
  • 3
    FOR FROSTING: Beat soft butter and cocoa till soft and well combined, add milk, sugar, salt and vanilla. Beat 2 min until light and fluffy. (Add additional sugar 1 tablespoon at a time - if needed - until it reached spreding consistency. Do the same with milk if it's too thick.)
  • 4
    In two small pans spread your coconut and nuts and, stirring often, toast to a pretty light brown color. They will need watching as they will burn quickly. I do this as soon as I take my layers from the oven.
  • 5
    Place one layer on a pretty plate and spread a cup (more or less) of your frosting. Sprinkle coconut and almonds generously. Use most of the coconut and half the almonds.
  • 6
    Put on next layer and frost top and sides with remaining frosting. Sprinkle coconut around the top edge and along bottom. Sprinkle remaining nuts inside coconut circle on top. Whatever is pleasing to you.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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