Indulge in the Holidays with an Easy & Moist Almond Joy Coconut Snowflake Cake
Coconut lovers, rejoice! The holiday season often calls for baking masterpieces that are both stunning to look at and incredibly delicious to taste. But what if you could achieve that festive flair without all the fuss? Look no further than this exquisite Almond Joy Coconut Snowflake Cake. It’s a simple yet spectacular dessert that effortlessly captures the essence of the holidays, promising a slice of tropical delight with every bite. Imagine it gracing your beautifully set table, a true centerpiece ready to charm your guests.
This recipe transforms a classic candy bar into a decadent cake experience. The harmonious blend of sweet coconut and rich chocolate-almond notes, all encased in a tender, moist cake, makes for an unforgettable treat. Whether you’re hosting a grand holiday feast or a cozy family gathering, this cake is designed to impress with minimal stress, leaving you more time to enjoy the festive moments.
Planning Ahead for Perfect Moistness: The Overnight Chill
While the creation of this cake is surprisingly straightforward, there’s one crucial step that requires a bit of patience and foresight: chilling. For this cake to achieve its optimal moistness and allow the cream of coconut to fully infuse into the layers, it absolutely needs time in the refrigerator. We recommend an overnight chill, or at the very least, a solid 4-6 hours. This isn’t just a suggestion; it’s the secret to transforming a good cake into a truly extraordinary one. So, plan your baking schedule accordingly to ensure this decadent dessert has ample time to become incredibly tender and flavorful. This waiting period is what makes this “poke cake” so unique and irresistible.
The Inspiration: Betty Crocker’s Almond Joy Frosting
The journey to this delightful cake began with an exciting discovery: Betty Crocker’s new Almond Joy frosting. As a passionate baker, the opportunity to experiment with such an iconic flavor was too good to pass up. The rich, chocolatey base combined with the unmistakable hint of almond and coconut in the frosting provided the perfect foundation for a truly inspired dessert. This frosting isn’t just a topping; it’s a key ingredient that elevates the entire cake, delivering that classic candy bar experience in a sophisticated, bake-shop quality treat. Its convenience also makes this recipe incredibly approachable, even for novice bakers, allowing the vibrant Almond Joy flavor to shine without the need for complex frosting preparations.
Crafting the Perfect Cake Base: White Cake Mix Perfection
For this Almond Joy Coconut Snowflake Cake, we opted for a high-quality white cake mix. While a from-scratch recipe would certainly yield a delicious result, the convenience and consistent texture of a good boxed mix streamline the baking process, making this holiday project much more manageable. The lightness of a white cake provides an ideal canvas for the bold flavors of Almond Joy and coconut, ensuring they don’t get overshadowed. If you prefer baking from scratch, consider a reliable recipe like Dorie Greenspan’s white cake from her renowned book, Baking From My Home to Yours. Whichever route you choose, the goal is a tender, airy crumb that will readily absorb the luxurious cream of coconut, contributing to the cake’s signature moistness.
A Symphony of Coconut: Flavor and Texture
This cake is truly a paradise for coconut enthusiasts. The combination of coconut extract in the batter, cream of coconut soaking the layers, and flaked coconut adorning the exterior creates a multi-layered coconut experience that is both intensely flavorful and texturally exciting. The coconut extract provides a subtle, aromatic base, while the cream of coconut ensures every bite is infused with a rich, tropical sweetness and an unparalleled moistness that makes the cake practically melt in your mouth. The sweetened coconut flakes on the outside add a delightful chewiness and a beautiful “snowflake” appearance, perfect for the holidays.
However, we understand that not everyone is a fan of the texture of flaked coconut, even if they adore the flavor. This is a common preference, and thankfully, it’s an easy adjustment! If you fall into this camp, simply skip decorating the outside of the cake with the flaked coconut. The cake will still be incredibly moist and bursting with coconut flavor from the extract and cream of coconut. You could even blend a small amount of the flaked coconut into the batter if you want to ensure the flavor without the prominent texture, or simply rely on the rich Almond Joy frosting to provide that decadent finish.
Step-by-Step Baking & Assembly Guide
Prepare the Cake Batter
Begin by preparing your white cake mix according to package directions, but with a special addition: a teaspoon of coconut extract. This little secret enhances the overall coconut profile, giving it a deeper, more authentic flavor. Once your batter is perfectly mixed, divide it evenly between two greased and floured 9-inch round cake pans. For an extra touch of coconut goodness, feel free to fold in a handful of sweetened flaked coconut directly into the batter before pouring it into the pans. This will add bursts of chewy texture within the cake itself, making it even more delightful.
Bake and Cool to Perfection
Bake your cakes until a toothpick inserted into the center comes out clean – typically around 25-30 minutes, depending on your oven. Once baked, it’s crucial to let them cool properly. Allow them to rest in their pans on a wire rack for about 20 minutes before attempting to remove them. This initial cooling helps the cakes firm up, preventing them from breaking when you invert them. After 20 minutes, carefully invert them onto the wire rack to cool completely. Patience here is key, as warm cakes are prone to crumbling.
The “Poke Cake” Secret: Infusing with Cream of Coconut
This is where the magic happens for an ultra-moist cake! Once your cake layers are completely cool, gently poke holes across the entire surface of each cake. You can use a straw, a chopstick, or even the handle of a wooden spoon for this. Be careful not to poke all the way through to the bottom of the cake; you want the cream of coconut to be absorbed within the cake, not leak out. These holes will act as tiny channels, allowing the luscious cream of coconut to seep deep into the cake’s crumb.
Slowly and evenly pour half of the cream of coconut over each cake layer, ensuring the sweet liquid makes its way into every hole. This step is crucial for achieving that incredible, melt-in-your-mouth moistness that defines this cake. Once soaked, return both cake layers to the refrigerator. This extended chilling period (overnight or at least 4-6 hours) allows the cream of coconut to fully absorb and meld with the cake, intensifying the flavor and locking in the moisture. It’s worth the wait, trust us!
Frosting and Decorating: The Festive Finish
Once your cake layers have been thoroughly chilled and infused, it’s time for the grand finale! Carefully remove the cakes from their pans. A helpful trick is to dip the bottom of each pan into a large bowl of hot water for about 30 seconds, then use an icing spatula to gently loosen the sides before inverting. Place one cake layer onto your chosen serving plate. Spread about a third of the Betty Crocker Almond Joy frosting evenly over the top, leaving a small border around the edges. This inner layer of frosting adds another burst of flavor and helps hold the cake together.
Carefully place the second cake layer on top of the first. Now, generously frost the entire cake – top and sides – with the remaining Almond Joy frosting. Take your time to create a smooth, appealing finish. For that beautiful “snowflake” effect and an extra layer of coconut goodness, gently press sweetened flaked coconut onto the sides of the cake and along the top rim. This not only enhances the flavor and texture but also creates a stunning visual, perfect for any holiday celebration.
The Perfect Holiday Dessert
This Almond Joy Coconut Snowflake Cake isn’t just a dessert; it’s an experience. Each bite delivers a harmonious blend of tender white cake, rich coconut infusion, and the iconic taste of Almond Joy, all culminating in a moist, flavorful, and truly satisfying treat. It’s the ideal cake to share with loved ones during the festive season, bringing smiles and sweet memories. Enjoy the process of creating this beautiful cake, and even more, enjoy savoring every delicious slice!
Almond Joy Coconut Snowflake Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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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
Instructions
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Preheat oven to 350 F. Spray two 9-inch round cake pans and dust with flour.
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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.
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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.
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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.
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.