Coconut Joy Layer Cake
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Some restrictions applyExperience pure delight with Savannah’s Coconut Joy Cake, a tantalizing treat that captures the essence of the beloved Almond Joy bar. This exquisite creation features two moist, rich dark chocolate cake layers, generously enveloped by a luscious layer of butter crème frosting. Celebrated homemade coconut icing sets it apart, adding a tropical twist to this chocolatey masterpiece. To top it all off, we crown it with a velvety dark chocolate ganache to satisfy your sweet cravings.
Discover the Coconut Joy Cake today and savor the flavors that inspired its name!
Over 30 years ago, Stan Strickland opened Savannah’s Candy Kitchen on River Street, and today it’s one of Savannah’s best cake and candy shops, and a must-visit tourist attraction. Martha Stewart called the bakery’s pralines the “best in the world!”
This package serves 10-12 people and includes a Coconut Joy Layer Cake
- Each cake measures approx. 8" and weighs approx. 4 lbs.
- Cake ships frozen with dry ice, may dissipate during transit.
- Do not remove dry ice with bare hands.
- Upon arrival, store cake in the refrigerator or in the freezer.
- Cakes last up to 5 days in the refrigerator or up to 6 months in the freezer.
- Remove cake collar prior to freezing.
To Serve
- Unwrap frozen cake and allow to thaw at room temperature.
- Slice, serve, and enjoy!
- Coconut Joy Layer Cake – Crème Cake (Sugar, Enriched Wheat Flour Bleached [Flour, Niacin, Iron, Thiamine, Mononitrate, Riboflavin, Folic Acid], Food Starch-modified, Soybean Oil, Whey Leavening [Sodium Aluminum Phosphate, Baking Soda], Salt, Propylene Glycol Mono&Dieters Of Fatty Acids, Vital Wheat Gluten, Sodium Stearoyl Lactylate, Dextrose, Corn Starch, Whole Egg, Natural And Artificial Flavor, Mono & Diglycerides, Soy Flour), Liquid Eggs (Whole Eggs, Citric Acid [To Preserve Color], 0.15% Water Added As A Carrier For Citric Acid), Soybean Oil, Ganache (Semisweet Chocolate Chips [Sugar, Chocolate, Cocoa Butter, Milkfat, Soy Lecithin, Natural Flavors], Heavy Cream [Cream, Carrageenan, Mono & Diglycerides And Polysorbate 80], Cocoa Powder [Maltodextrin, Citric Acid, Sucralose]), Butter Crème Icing (Sugar, Palm Oil, High Oleic Sunflower And/Or Canola Oil, Hydrogenated Cottonseed Oil, Cornstarch, Contains 2% Or Less Of Artificial Flavor, Mono & Diglycerides, Polysorbate 60, Salt, Water), Coconut Flakes, Coconut Emulsion (Water, Propylene Glycol, Natural And Artificial Flavors, Xanthan Gum, Citirc Acid, And Sodium Benzoate)
Produced In A Facility That Houses Tree Nuts
Savannah's Legendary Candy Maker
Savannah's Legendary Candy Maker
Who else besides Stan “the candy man” Strickland could make pecans look so fly. The answer is nobody. Over 30 years ago, Stan opened Savannah’s Candy Kitchen on River Street. Pralines, turtles and cakes, oh my! These sweet pecan treats come in so many forms at Savannah’s Candy Kitchen that the options seem never ending.
The pecan has never been treated so well before.
