Monday, September 20, 2010


There's nothing I love more than taking a favorite candy bar and turning it into a baked good!

(Mindi Original)

8 ounces cream cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1 t. coconut Extract
1 C. shredded coconut
3/4 C. chopped raw almonds (divided)

1. Preheat the oven to 350 degrees F. Grease and flour a bunt pan.
2. In a large bowl combine the cream cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy.
3. Add the cake mix, water and coconut extract and mix until smooth, about 3 minutes.
4. Add the coconut and 1/2 cup of the almonds and mix until combined.
5. Pour the batter into the bunt pan. Bake for 35-45 minutes or until a toothpick inserted into the cake comes out clean.
5. Remove from the oven, let cool for about 10-15 minutes. Invert the the bunt cake onto a cooling rack.
6. While the cake is cooling, make the chocolate ganache. (recipe below)
7. When the cake is cooling, top with the ganache and additional 1/4 cup chopped almonds.

For the Ganache:
12 oz. dark chocolate, chopped into small pieces
3 T. corn syrup
6 oz. heavy cream
1 t. vanilla

1. In a sauce pan over medium heat, bring the cream and corn syrup to a simmer.
2. Add the chocolate, remove from the heat and stir until the chocolate melts and the sauce comes together. Stir in the vanilla.
3. Allow to cool for about 15-20 minutes before pouring over the cake.

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Judy said...

This looks so yummy! I'm crazy for coconut, but when you combine it with chocolate... heaven! Thanks for the recipe.

Sarah said...

Oooh. My mom would love this. Almond Joys are her favorite... only she wishes they were dark chocolate. I think I could adjust that with this recipe. I am hanging on to this one for her birthday.

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