Almond Joy Cake With Creamy Coconut Butter Frosting Food

ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING

Steps:

• Butter and dust with flour 2 9x13 pans.
• Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
• Let sit for 1 hour.
• Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
• Let sit for 1 hour.
• 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.
• Frost cooled cake and garnish with toasted coconut!

ALMOND JOY CAKE

Steps:

• Bake chocolate cake in 13 x 9-inch pan as directed on box using the water, vegetqable oil and eggs that are listed in above ingredients.
• Combine the 1 cup evaporated milk and the sugar in a medium saucepan.
• Bring to a boil and stir in marshmallows until melted.
• Add coconut; pour over cake while both are hot.
• Melt together the remaining milk, butter and chocolate chips.
• Stir until melted and add 1 cup toasted almond slices.
• Pour on top of warm cake.
• NOTE: This is better if made the day before serving.

ALMOND JOY® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.
• Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.
• Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake.
• Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.
• Cool cake until coconut layer and chocolate layer are set, about 30 minutes.

ALMOND JOY CAKE

Steps:

• Mix cake and bake as directed for one 9x13 pan.
• In a saucepan combine 1/2 can of the evaporated milk, and 1 1/2 cups of the sugar.
• Bring mixture to a rapid boil.
• Quickly remove from the heat and add marshmallows.
• Stir until melted and then add coconut.
• Pour this mixture over the baked cake.
• In a saucepan combine the remaining sugar (1 cup) and remaining evaporated milk.
• Bring to a boil.
• Remove from heat and add butter and chocolate chips.
• Stir until melted and add almonds.
• Pour over the top of the cake.
• Chill for at least 2 hours.
• Best if made a day prior to serving.

ALMOND JOY CAKE

Steps:

• First Layer: Mix and bake cake according to directions.
• I would use a 13 x 9 pan.
• Second Layer: Combine 1 cup evaporated milk, 1 cup sugar, and 24 marshmallows in a saucepan and cook until all is melted.
• Take off heat and add coconut.
• Pour over warm cake.
• Third Layer: Bring to a boil the 1-1/2 cups sugar, and margarine.
• Remove from heat and add chocolate chips.
• Stir until melted and spoon over cake to ice it.
• Top with nuts.
• Refrigerate.

CREAMY COCONUT BUTTER FROSTING

Steps:

• Cream butter, salt, and extracts, beating until light and fluffy.
• Add sugar gradually, beating after each addition.
• Add 3 tablespoons milk, beating until smooth. Beat in more milk until desired spreading consistency is reached.