It probably won’t surprise you to know that I am well versed in snack cakes.
Hostess, Little Debbies, there are hardly any that I haven’t tried or tried to make myself.
Except for Tastykake — those haven’t been carried in my grocery store (grocery store meaning Walmart, that’s how it is here in Arkansas. You grocery shop at Walmart, always) until very recently — and they never really piqued my curiosity until I saw Almond Joy Kandy Bar Kakes.
First off, it’s hard for me to ignore the whole K replacing a C thing (not a fan of purposely misspelled words, maybe I was an English teacher in another life), but if I was every to ignore such an atrocity, it would be where almond and coconut was involved. My love of Almond Joy runs deep.
Upon seeing the boxes of wondrous snacks, I knew I needed to recreate them.
I brought the box home and planned on trying them once everyone was gone at work and school (that’s when I eat everything good — when no one is around to ask for a bite) but my husband spotted them and was all, “Hey…what are those?”
Devastating words to a snack hoarder, I tell you.
I decided to be nice and share, and we each ate one together. And we could not BELIEVE how good they were.
I sat and dissected mine a little so I could eat each part on it’s own. I know that’s totally weird, but I was pretending to be a food detective and I had a snack case to solve.
I determined that the spongy cake was almond flavored and the filling was coconut. And I knew that I could totally do one better. Have you TASTED my frosting?
I happened to have tried Mel’s White Texas Sheet Cake the week before — and I knew it would be PERFECT for this recipe. Thin, spongy, easy to whip up, and perfectly almond flavored. I upped the almond extract and left off the glaze, sandwiched it with creamy coconut filling and dipped it all in chocolate coating.
The almonds are coconut almonds that I chopped coarsely. They are what I had on hand (one of my favorite snacks) and I thought they’d go great with these cakes. But you could use regular almonds too.
These cakes are so SO good. Great for lunchboxes, bake sales, or stuffing your face.
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking powder
- 1 cup (2 sticks) salted butter
- 1 cup water
- 1/2 cup sour cream
- 2 large eggs
- 2 teaspoons almond extract
- 2 sticks salted butter, softened
- 1/4 cup heavy cream
- 2 tsp coconut extract
- 4 cups powdered sugar
- Chocolate coating:
- 2 cups semi sweet chocolate chips
- 4 or 5 TBS vegetable oil
- 1 cup almonds, roughly chopped
- Prepare Cake: Preheat your oven to 350. Coat a 12X18-inch rimmed baking sheet with nonstick cooking spray and set aside.
- In a large bowl combine the flour, sugar, salt and baking powder and set aside. In a medium saucepan, combine the butter and water and bring to a boil. Once it comes to a rolling boil, remove from the heat and stir it into the flour mixture until combined and slightly cooled. Whisk in the sour cream, eggs, and almond extract.
- Spread batter evenly into the prepared pan and bake for 20-25 minutes, until edges are brown and center springs back when lightly touched. Remove cake from oven and let cool completely in the pan.
- Prepare Frosting:
- In the bowl of your mixer, combine butter, heavy cream and coconut extract. Beat on medium speed until smooth and combined. With the mixer speed on low, slowly add powdered sugar until just barely mixed in. Increase mixer speed to high and beat for one minute, until light and fluffy.
- Turn the cake pan so that the widest side is facing you, then cut it in half vertically so you have two square-ish pieces. Spread your frosting on one side, then place the other half of cake on top, top side down. The bottom (flat) part of the cake should be facing up. Gently pat the cake down so it's even, then place in the freezer for about thirty minutes.
- Prepare Chocolate Coating: In a microwave safe bowl, microwave chocolate chips and vegetable oil, stopping to stir every 30 seconds until smooth and melted. Remove cake from fridge and cut into rectangular cakes (you can do them however large or small you want -- I did mine fairly large and ended up with about 8). Dip each piece in the melted chocolate, letting the excess drip off. Place coated cake pieces on prepared baking sheet, sprinkle with chopped almonds, and place back in the freezer just until set.
- Keep uneaten cakes in the refrigerator to prevent melting.
These are seriously amazing cakes — I hope you love them as much as I do!!
Enjoy and have a great day!!