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Spiked Almond Joy Poundcake

5 from 1 vote
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  • 1 1/2 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/4 cup amaretto liqueur
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 12 tablespoons 1 1/2 sticks unsalted butter, softened to room temperature
  • 1 1/2 cups milk chocolate chips
  • 1 1/2 tablespoons coconut oil
  • 1/3 cup toasted coconut
  • 1/4 cup toasted, sliced almonds


  • Preheat oven to 325 degrees F. Spray a 9×5 loaf pan liberally with nonstick spray.
  • In the bowl of an electric mixer, combine flour, sugar, baking powder and salt. Mix well to combine. In a smaller bowl, whisk together eggs, amaretto, vanilla and coconut extracts.
  • Add the butter in small chunks to the dry ingredients in the mixer bowl, and mix on medium speed until it comes together, about 2-3 minutes. Once it seems almost dough-like, add in half of the egg mixture, then beat on medium speed for 30 seconds. Add the remaining egg mixture in two parts, beating after each addition for 30 seconds on medium speed.
  • Spread batter into the greased loaf pan. Place it on a baking sheet. Bake for 60-65 minutes, until the center is no longer jiggly. Check on the cake after about 50 minutes, and if the top is becoming too dark, tent it with aluminum foil until finished. Remove and let cool for at least 30 minutes.
  • While cake is cooling, melt the chocolate in a saucepan or the microwave (I melt mine in 30 second increments and stir). While it’s still hot, stir in the coconut oil until melted.
  • Once the cake has cooled, remove it from the loaf pan. Drizzle the chocolate on top, then cover with the coconut and almonds. Serve!


[adapted fromĀ this vanilla lime poundcake]

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