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Makes: 8 servings
Start to Finish: 20 minutes
  • 1 box devil's food moist cake mix

  • 3 large eggs

  • 1 cup almond-favored cofee, cooled

  • 1 cup milk

  • 1⁄3 cup vegetable oil

  • 2 cans (16 ounces each) chocolate frosting

  • 2 teaspoons almond extract

  • 1 cup sweetened fake coconut

  • 1 package (2 ounces) Planters® Nut Topping


  1. Preheat oven to 350°F and grease two 8-inch cake pans. Line with parchment paper.

  2. In a large bowl, blend cake mix, eggs, cofee, and oil at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes or until smooth. Divide batter between pans and bake for 25 to 30 minutes or until a wooden pick inserted in the centers comes out clean. Cool completely.

  3. Cut each cake layer in half horizontally to make four layers.

  4. In a small bowl, stir together 1 can of chocolate frosting, 1 teaspoon of almond extract, coconut, and nut topping.

  5. To assemble cake, spread chocolate-coconut filling mixture evenly on three of the layers. Place the fourth layer on top. Stir remaining 1 teaspoon almond extract into remaining can of chocolate frosting and frost outside of cake.