Almond Joy Coconut Snowflake Cake

Coconut lovers unite! Looking for a festive idea for the holidays without too much fuss? This delicious cake is easy to make and looks great on a pretty cake plate, all ready for the holidays.

Note, this cake is easy, but it requires sitting in the refrigerator overnight, or at least 4-6 hours. So plan accordingly.

The fun folks at Betty Crocker asked me to try out one of their new frostings, Almond Joy. I was happy to give it a try and make a cake worthy of such a great flavor.

I used a white cake mix, though a from scratch recipe would certainly work too. My favorite is this white cake from Dorie Greenspan’s book Baking From My Home to Yours.

This cake was moist and sweet, perfect for coconut lovers! Of course, if you love the flavor of coconut but not the texture of flaked coconut (a common occurrence) simply don’t decorate the outside with the flaked coconut.

Mix the batter up and distribute among two cake pans. You can add some flaked coconut to the batter if you like!

Bake and cool.

Poke holes.

Pour cream of coconut into the holes.

After the cake has chilled, frost with Almond Joy frosting. Put the cake together and decorate with flaked coconut!

Enjoy.

Almond Joy Coconut Snowflake Cake

5 from 1 vote

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Servings: 12 slices

1 day d 45 minutes mins

Author: Amanda Davis

Ingredients

• ▢ 1 16.25- ounce box Betty Crocker Super Moist White Cake Mix
• ▢ 1 ¼ cups water
• ▢ ⅓ cup canola oil
• ▢ 3 egg whites
• ▢ 1 teaspoon coconut extract
• ▢ 1 cup cream of coconut
• ▢ 1 16- ounce container Betty Crocker Peter Paul Almond Joy frosting
• ▢ 1 cup Mounds sweetened coconut flakes

Before You Begin

It’s possible that you may not use all of the coconut.

Instructions

• Preheat oven to 350 F. Spray two 9-inch round cake pans and dust with flour.
• Beat cake mix, water, oil, egg whites and coconut extract in a large bowl in low speed for 30 seconds, then on medium speed for 2 minutes. Distribute batter evenly among two cake pans and bake for 25-30 minutes, or until center of cake springs back when touched. Cool in pan on wire rack for 20 minutes.
• Use a straw or chop stick to poke holes in the top of each cake, being careful not to reach the bottom of the cake. Slowly pour ½ of the cream of coconut over one of the cakes, making sure the liquid is going down into the holes. Repeat with the remaining ½ cup of cream of coconut on the second cake. Refrigerate overnight.
• To loosen the cake from the pan, dip the bottom of the pan into a large bowl or pan of hot water and hold there for about 30 seconds. Use an icing spatula to loosen the sides to help remove it from the pan. Place one of the cake layers onto your cake plate and spread about 1/3 of the Almond Joy frosting onto the center of the cake, spreading to about ½-inch from the sides. Place the second layer on top of the first and frost the remainder of the cake, top and sides. Use coconut to coat sides and around the top rim of the cake.

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