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Almond Joy Cake with Coconut Butter Frosting


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Coconut Layer:
1 (18 ounce) package white cake mix
1 (3 ounce) package instant coconut pudding mix
1 cup water
1/2 cup oil
4 eggs
1/4 cup Malibu coconut rum

Chocolate Layer:
1 (18 ounce) package devil's food cake mix
1 (3 ounce) package instant pistachio pudding mix
1 cup water
1/2 cup oil
4 large eggs
1/4 cup almond liqueur

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


Butter and dust with flour 2 9x13 pans.


Combine first 5 ingredients for the coconut cake layer in a mixing bowl and beat on medium speed for 3 minutes. Pour into one of the prepared pans 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 5 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 and chocolate curls!


Pairs Well With


Notes

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