Chocolate, almond, coconut cake perfect finish for any meal

July 11, 2012
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CHOCOLATE ALMOND COCONUT CAKE: Jazz up a store-bought cake mix with a phenomenal frosting that will bring joy to your family and friends.

Simply superb! Georgia gal Diane Hughes’ moist and tasty Almond Joy Cake is, indeed, pure joy. Not only does this cake boast the trifecta of chocolate, toasted coconut and almonds, but it’s also a cinch to make! (Shhh… Your guests will never know that this decadent recipe started with a boxed cake mix!) Don’t let the notion of a layer cake intimidate you. This recipe is simple enough even for a beginner baker… and delicious enough for the fanciest of meals.

See step-by-step photos of Diane Hughes’ recipe and thousands more recipes from other hometown Americans at: www.justapinch.com/almondjoycake

You’ll also find a meal planner and coupons for the recipe ingredients. Enjoy and remember, use “just a pinch.

DIANE’S ALMOND JOY CAKE

1 box coconut supreme cake mix

3 large 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


Mix all cake ingredients in large bowl and beat 2-3 minutes.

Pour into 2 9-inch layer pans; bake in preheated 350

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Category: Recipes