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Almond Joy Cake by

Note: If you can't find Duncan Hines Coconut Supreme cake mix, try using white or yellow cake mix and add a coconut pudding mix and 2-3 teaspoons coconut extract.


1 Duncan Hines Coconut Supreme cake mix
3 eggs
1 stick butter, melted
1 & 1/3 cups milk
2 teaspoons vanilla

2 cups toasted flake coconut
1 & 1/2 cups toasted sliced almonds
1 stick butter, softened
2/3 cup cocoa, unsweetened
3 cups powdered sugar, plus additional if needed
1/3 cup milk, plus additional if needed
1/4 teaspoon salt
2 teaspoons vanilla


For Cake: Mix all ingredients in a large bowl and beat 2-3 minutes. Pour into 2 9-inch layer pans and bake in 350*F oven for 28 minutes. Remove to wire racks and cool 10 minutes. Turn out onto wire racks and cool completely.

For Frosting: Beat soft butter and cocoa until soft and well combined. Add milk, sugar, salt and vanilla. Beat 2 minutes until light and fluffy. (Add additional sugar 1 Tablespoon at a time if needed until reaches spreadable consistency. Do same with milk if it's too thick). In two small pans spread your coconut and nuts, stir often, toast to a pretty light brown color. They will need watching as they will burn quickly. Do this as soon as you take cake layers from oven so they have time to cool. Place one layer on a pretty plate and spread a cup (more or less) of your frosting. Sprinkle coconut and almonds generously. Use most of the coconut and half the almonds. Put the top layer on and frost top and sides with remaining frosting. Sprinkle coconut around the top edge and along bottom. Sprinkle remaining nuts inside coconut circle on top.

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