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"Almond Joy" cake?

CHandGreeson's picture

"Almond Joy" cake? (post #63509)

in

Wouldn't that make a great cake? CookingLight has a very airy coconut cake (Holiday 2001?), but I can't decide on the appropriate level of chocolate and almond.
Does this strike your fancy? How would you build this cake?

Meryl's picture

(post #63509, reply #1 of 15)

Maybe you can use this cake as a reference point. (haven't tried it yet, but it sounds good).


Chocolate-Coated Coconut Cake


...This tastes like a big Mounds bar...


CAKE


1 cup butter, softened


2 cups sugar


5 eggs


1 cup sour cream


1 teaspoon vanilla extract


1 teaspoon coconut extract


2 1/2 cups flour


2 teaspoons baking powder


1 teaspoon baking soda


1/8 teaspoon salt


1 cup shredded coconut


TOPPING


4 ounces semisweet chocolate, melted


1/3 cup shredded coconut


1. Preheat oven to 350*F.


2. Grease and flour a 10" fluted tube pan.


3. CAKE: In a large bowl, cream the butter and sugar together until light and fluffy.


4. Beat in the eggs, then the sour cream, vanilla, and coconut extract.


5. In another bowl, combine the flour, baking powder, baking soda, and salt.


6. Add to butter mixture just until combined; do not overmix.


7. Gently stir in the coconut.


8. Pour the batter into the prepared pan.


9. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.


10. Cool 10 minutes in the pan; loosen edges and invert onto a wire rack.


11. Cool completely.


12. When the cake is completely cooled, pour the melted chocolate over the top of the cake, letting it drip down the sides.


13. Sprinkle with 1/3 cup coconut.


posted by JamesDean'sGirl - Recipezaar



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

CHandGreeson's picture

(post #63509, reply #2 of 15)

That's sort of where I was going. Meryl, if you were doing "Almond Joy" rather than "Mounds", where would you put the almond? Would you add a marzipan paste in between the layers (I see that this is a tube pan...) or add almond extract to the chocolate?

Meryl's picture

(post #63509, reply #3 of 15)

Well, if I wanted a real "Almond Joy," effect, I would add coarsely chopped almonds, preferably toasted. Don't know which would work better -  stirred into the cake batter or added to the chocolate topping.


edited to add: Personally, I'd prefer them sprinkled over the top, then coated with the chocolate.



Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 4/28/2005 4:47 pm ET by Meryl


Edited 4/28/2005 4:48 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

CHandGreeson's picture

(post #63509, reply #4 of 15)

Okay, I am making this cake for coffee hour at church on Sunday. I am going to bake it on Saturday so that it has plenty of time to mellow.

I like the idea of toasted almonds on the top, more like the candy, and I am not a fan of almond paste/extract. Would you sprinkle the coconut and almonds on top of the chocolate and then re-coat with chocolate? I have to say, I think the topping for the cake you posted is rather uninspired, any other ideas?

RheaS's picture

(post #63509, reply #5 of 15)

A nice dark ganache would be great -- something not too sweet. I would stir the coconut and almonds into slightly thickened ganache then spread it on the cake. I'm getting a craving. I'm already baking the chocolate sour cream bundt for a couple of funerals this weekend.

Meryl's picture

(post #63509, reply #6 of 15)

Try a dark chocolate glaze.


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

sommersu's picture

(post #63509, reply #10 of 15)

Another cake I just copied! I like the idea of the toasted almonds and coconut on top of the cake as it will also look quite decorative...i personaly would not start adding anything more to the cake as I think its sweet enough and anything more would be overkill. But thats just me.

CHandGreeson's picture

(post #63509, reply #11 of 15)

I decided how I am going to do it:
Use Meryl's recipe - the Cooking Light was just too airy and sweet and probably wouldn't hold up well at coffee hour. Tube cakes slice well and hold their shape better.
Use RLB's golden almond ganache - chopped hershey's almond bars and heavy cream.
Sprinkle with coconut and toasted almonds.

Oh, I can't wait!!!

Meryl's picture

(post #63509, reply #12 of 15)

Let us know how the cake turns out. I've been eyeing it for awhile now, but haven't gotten around to making it . (plus a thousand others. LOL).


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 4/29/2005 2:06 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

CookiM0nster's picture

(post #63509, reply #7 of 15)

I'd sandwich the cake layers with almond meringue (and a thin layer of ganache)

CHandGreeson's picture

(post #63509, reply #8 of 15)

cookimonster, do you have a recipe? or just meringue with almond extract? cooked (Italian?) meringue?

CookiM0nster's picture

(post #63509, reply #9 of 15)

Meringue like for a dacqoise - egg whites, sugar, and ground toasted almonds. I don't have time to type in a recipe right now, but will try to get to it later if nobody beats me to it.

CHandGreeson's picture

(post #63509, reply #13 of 15)

The cake turned out beautifully - golden, rich, and holding a perfect shape. I am waiting for the frosting to cool right now. I can't wait for church to try a slice!

Jean's picture

(post #63509, reply #14 of 15)

Did you use a bundt pan or an angelfood cake pan?

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CHandGreeson's picture

(post #63509, reply #15 of 15)

I used a bundt - I think that's what it calls for, and it makes for prettier slices, I think.
I should have wizzed the chocolate more for the frosting. It's a little lumpy with almonds and my kids and husband think it looks like something you might need to scrape off your shoe. However, it tates (the frosting) delicious.
I sprinkled the top with sliced almonds.
I'll take a picture when I slice into it tomorrow morning.