Almond Joy Layer Cake: The Ultimate Chocolate, Coconut & Almond Dessert

Welcome to a dessert that brings your favorite candy bar to life in cake form! This incredible Almond Joy Cake features moist chocolate cake layers, a creamy, sweet coconut filling, crunchy slivered almonds, and fluffy coconut frosting. Crowned with a rich chocolate ganache, it’s a truly spectacular treat perfect for any celebration or just because you deserve something special. Get ready to bake a cake that looks and tastes like pure joy!

Why You’ll Love This Almond Joy Cake

You’re going to adore this delightful Almond Joy cake for so many reasons. It makes baking a showstopper dessert feel simple and achievable.

• Perfectly Moist Chocolate Cake: Our recipe guarantees a tender, rich chocolate cake every single time.
• Authentic Candy Bar Flavor: Experience the classic chocolate, coconut, and almond combination in every bite.
• Balanced Texture: Enjoy the perfect blend of soft cake, chewy coconut, and crunchy almonds.
• Impressive Presentation: This beautiful cake will wow your guests with its professional look.
• Simple, Clear Instructions: Even beginner bakers can achieve stunning results with our step-by-step guide.

Ingredients

Gathering your ingredients is the first step to creating this unforgettable dessert. Each component plays a crucial role in delivering the distinct flavor of an Almond Joy cake.

For the Chocolate Cake

• 1 3/4 cups (228g) all-purpose flour
• 2 cups (414g) sugar
• 3/4 cup (85g) unsweetened cocoa powder
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) vegetable oil
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1 cup (240ml) hot water

For the Coconut Filling

• 14 oz can sweetened condensed milk
• 3 cups (280g) sweetened shredded coconut
• 2-4 tbsp sliced almonds

For the Coconut Frosting

• 1 1/4 cup (280g) unsalted butter, softened
• 1 1/4 cups (237g) shortening
• 10 cups (1150g) powdered sugar
• 1 1/2 tbsp coconut extract
• 5-6 tbsp (90-105ml) water or milk

For the Chocolate Ganache

• 6 oz (1 cup) semi-sweet chocolate chips
• 1/2 cup (120ml) heavy whipping cream
• Almond Joy candy bars, optional (for garnish)

Notes & Substitutions

For the best baking results, follow these simple ingredient tips:

• Use room temperature ingredients: Always bring your eggs and milk to room temperature before baking. This helps the ingredients blend smoothly and creates a more consistent, fine-crumb cake texture. As noted by Sally’s Baking Addiction, room-temperature ingredients emulsify better for superior results.
• Oil substitution: While this recipe calls for vegetable oil, you can substitute it with an equal amount of melted unsalted butter if you prefer a richer flavor.
• Cocoa powder choice: Natural unsweetened cocoa powder works perfectly, but using dark cocoa powder will give your cake a deeper color and richer chocolate appearance.
• Nut allergy friendly: If you’re baking for someone with a nut allergy, simply omit the almonds entirely. You can still enhance the flavor by adding a small amount of almond extract to the cake or frosting so everyone can safely enjoy this chocolate coconut almond dessert.

Equipment

Having the right tools makes baking much smoother and more enjoyable.

• Three 8-inch round cake pans
• Large mixing bowls
• Electric mixer (stand or hand-held)
• Measuring cups and spoons
• Serrated knife
• Offset spatula
• Piping bag (optional, for frosting dam)
• Small heat-proof bowl
• Whisk
• Squeeze bottle (optional, for ganache drip)
• Cooling racks

How To Make Almond Joy Cake

Let’s get baking! Follow these steps carefully to create your stunning Almond Joy Cake. Take your time, and enjoy the process of bringing this amazing dessert to life.

Prepare the Chocolate Cake

1. Preheat your oven to 350°F (176°C). Prepare three 8-inch cake pans by coating them with non-stick baking spray and lining the bottoms with parchment paper.
2. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. Give them a quick stir to combine.
3. In a separate medium-sized bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until well combined.
4. Pour the wet ingredients into the dry ingredients. Beat with your electric mixer on low speed until just combined, scraping down the sides as needed.
5. Slowly add the hot water to the batter and mix on low speed until everything is thoroughly incorporated. Do not overmix.
6. Divide the batter evenly between your three prepared cake pans.
7. Bake for 22-25 minutes, or until a toothpick inserted into the center of a cake comes out with just a few moist crumbs.
8. Remove the cakes from the oven and let them cool in the pans for 2-3 minutes. Then, carefully invert them onto wire cooling racks to cool completely. Ensure cakes are fully cooled before assembly to prevent melting frosting.

Make the Coconut Filling

1. While the cakes cool, prepare your filling. In a medium bowl, combine the shredded coconut and sweetened condensed milk. Stir well until the coconut is evenly coated and sticky. Set aside.

Prepare the Coconut Frosting

1. In a large mixer bowl, cream together the softened butter and shortening until light and fluffy.
2. Gradually add about half of the powdered sugar, mixing on low speed until smooth.
3. Stir in the coconut extract and 4-5 tablespoons of water or milk. Mix until smooth.
4. Slowly add the remaining powdered sugar, mixing until smooth and creamy. Add additional water or milk, one tablespoon at a time, until the frosting reaches your desired spreadable consistency.

Assemble the Cake

1. Once your cake layers are completely cool, use a large serrated knife to carefully level the tops, making them flat for stable stacking.
2. Place the first leveled cake layer on your serving plate or a cardboard cake circle.
3. Pipe a sturdy dam of coconut frosting around the very edge of this cake layer. This dam will hold the filling in place.
4. Spoon about half of the coconut filling inside the frosting dam. Spread it evenly across the cake layer.
5. Sprinkle 1-2 tablespoons of slivered almonds over the filling, gently pressing them in.
6. Carefully place the second cake layer on top. Repeat the process: pipe another frosting dam, spread the remaining coconut filling, and sprinkle with more slivered almonds.
7. Top with the third and final cake layer.
8. Apply a thin layer of coconut frosting all over the outside of the cake. This is your “crumb coat,” which traps any loose crumbs. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
9. After chilling, apply the final, generous layer of coconut frosting to the entire cake. Use an offset spatula to smooth the top and sides. For a beautiful finish, use the offset spatula to create decorative stripes around the cake.

Make the Chocolate Ganache

1. Place the semi-sweet chocolate chips in a heat-proof bowl.
2. Heat the heavy whipping cream in a small saucepan or microwave until it just begins to simmer around the edges (do not boil rapidly).
3. Pour the hot cream over the chocolate chips. Let it sit undisturbed for 2-3 minutes to allow the chocolate to melt.
4. Whisk gently from the center outwards until the ganache is completely smooth, glossy, and uniform.

Decorate the Cake

1. Allow the ganache to cool slightly, so it’s still pourable but not too hot. Transfer it to a squeeze bottle for a clean drip, or use a spoon.
2. Carefully drizzle the chocolate ganache around the edges of the cake, creating attractive drips down the sides.
3. Fill in the top of the cake with the remaining ganache, smoothing it with an offset spatula for a clean surface.
4. Let the ganache set slightly, about 10 minutes, before adding final garnishes.
5. Pipe any remaining coconut frosting decoratively on top of the ganache. Finish with extra shredded coconut, more slivered almonds, and optional halved Almond Joy candy bars for the ultimate presentation.
6. Cover the cake well and refrigerate until you’re ready to serve. This Almond Joy cake is best served at room temperature.

Pro Tips for the Best Almond Joy Cake

Achieving a perfect layered cake is all about attention to detail. These pro tips will ensure your chocolate coconut almond cake turns out beautifully.

• Room Temperature Ingredients: Always use room temperature eggs and milk for the cake batter. This helps them emulsify better, leading to a smoother, more uniform batter and a finer crumb.
• Accurate Measurements: Especially with flour, use a kitchen scale for precision, or spoon flour lightly into your measuring cup and level it off. The King Arthur Baking Company offers a useful guide on how to accurately measure flour for consistent baking results. Too much flour can lead to a dry cake.
• Avoid Overmixing: Mix the cake batter just until combined. Overmixing develops gluten, resulting in a tough cake.
• Level and Stack Carefully: Use a serrated knife to level your cake layers. This creates a stable foundation, preventing your cake from leaning.
• Frosting Consistency is Key: If your coconut frosting is too stiff, add a tiny bit more milk or water. If it’s too loose, add more powdered sugar.
• Troubleshoot Ganache: If your ganache seems too thick, add a tiny splash more hot cream and whisk. If it’s too thin, let it cool for a few more minutes; it will thicken as it cools.
• Chill at Key Stages: Chilling the cake after the crumb coat and again after assembly helps set the layers and frosting, making the final frosting and ganache application much easier and cleaner.

Serving, Storage, & Variations

Serving your Almond Joy cake at the right temperature maximizes its flavor and texture.

Almond Joy cake Serving:

For the very best taste and texture, allow your cake to sit at room temperature for about 30-60 minutes before slicing and serving. This softens the cake and frosting, allowing all the flavors to shine.

Almond Joy cake Storage:

Store any leftover cake covered tightly in the refrigerator. It will stay fresh and delicious for 3-4 days. For longer storage, you can freeze individual slices, well-wrapped, for up to a month. Thaw in the refrigerator overnight.

Almond Joy cake Variations:

• Nut Alternatives: Feel free to swap slivered almonds for chopped pecans or walnuts for a different crunch.
• Flavor Boosts: A teaspoon of coffee extract in the chocolate cake batter can deepen the chocolate flavor beautifully.
• Format Change: This recipe adapts well into cupcakes or a sheet cake. Adjust baking times accordingly.
• Frosting Swaps: While the coconut frosting is divine, you could also use a rich chocolate buttercream or even a cream cheese frosting for a different twist.

Almond Joy cake Nutrition Information

This Almond Joy cake is a decadent treat, perfect for special occasions. Below is an estimated nutritional breakdown per serving.

Please note: Nutritional information is an estimate based on ingredients and typical serving sizes. Actual values may vary depending on specific brands and preparation methods.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making this delightful Almond Joy cake.

Conclusion

This Almond Joy Layer Cake truly embodies the joy of baking and sharing. With its tender chocolate cake, creamy coconut filling, crunchy almonds, and luscious chocolate ganache, it’s a dessert that never fails to impress. We hope you feel confident and excited to create this magnificent treat in your own kitchen. Don’t forget to share your beautiful creations with us! Happy baking!

Almond Joy Layer Cake: The Ultimate Chocolate, Coconut and Almond Dessert

This decadent Almond Joy layer cake features rich chocolate cake layers, a sweet coconut filling with slivered almonds, and a creamy coconut buttercream, all finished with a luscious chocolate ganache and Almond Joy candy bar garnish. It’s the ultimate dessert for chocolate, coconut, and almond lovers.

Print Recipe Pin Recipe

Prep Time 1 hour hr 30 minutes mins

Cook Time 25 minutes mins

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 14 slices

Calories 720 kcal

Equipment

• Large mixer bowl
• Medium sized bowl
• Three 8-inch cake pans
• Non-stick baking spray
• Parchment Paper
• Cooling Rack
• Large serrated knife
• Serving plate or cardboard cake circle
• Offset spatula
• Squeeze bottle or spoon

Ingredients

  

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Cake Batter

• 1 3/4 cups all purpose flour (228g)
• 2 cups sugar (414g)
• 3/4 cup cocoa (85g)
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 1 cup milk (240ml)
• 1/2 cup vegetable oil (120ml)
• 1 1/2 tsp vanilla extract
• 2 large eggs
• 1 cup hot water (240ml)

Coconut Filling

• 14 oz sweetened condensed milk can
• 3 cups sweetened shredded coconut (280g)
• 2-4 tbsp sliced almonds

Coconut Buttercream Frosting

• 1 1/4 cup butter (280g)
• 1 1/4 cups shortening (237g)
• 10 cups powdered sugar (1150g)
• 1 1/2 tbsp coconut extract
• 5-6 tbsp water or milk (90-105ml)

Chocolate Ganache

• 6 oz semi-sweet chocolate chips (1 cup)
• 1/2 cup heavy whipping cream (120ml)

Garnish

• Almond Joy candy bars optional

Instructions

 

Instructions

• Preheat oven to 350°F (176°C) and prepare three 8-inch cake pans with non-stick spray and parchment paper.
• Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixer bowl.
• In a separate medium bowl, combine milk, vegetable oil, vanilla extract, and eggs.
• Add the wet ingredients to the dry, beat until combined, then slowly incorporate hot water on low speed, scraping the bowl as needed.
• Divide batter evenly among prepared pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
• Remove cakes from oven, cool for 2-3 minutes in pans, then transfer to a cooling rack to cool completely.
• In a medium bowl, stir together shredded coconut and sweetened condensed milk to make the filling.
• Cream butter and shortening together in a large mixer bowl until well combined.
• Add half of the powdered sugar and mix until smooth.
• Incorporate coconut extract and 4-5 tablespoons of water or milk, mixing until smooth.
• Gradually add the remaining powdered sugar, mixing until smooth; add more liquid as needed for consistency.
• Use a serrated knife to level the tops of the cooled cake layers.
• Place the first cake layer on a serving plate, pipe a dam of coconut frosting around the edge, then spread half of the coconut filling inside.
• Sprinkle 1-2 tablespoons of slivered almonds over the filling and press lightly.
• Add the next cake layer, pipe another frosting dam, then top with the remaining coconut filling and more slivered almonds.
• Place the final cake layer on top.
• Apply a thin layer of frosting to the sides of the cake to create a crumb coat.
• Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
• Frost the entire cake smoothly, omitting the paper towel step due to the intended side pattern.
• Use an offset spatula to create decorative stripes around the cake sides.
• Place chocolate chips in a heatproof bowl. Heat heavy cream until it just boils, then pour over chips.
• Let the ganache sit for 2-3 minutes, then whisk until smooth.
• Drizzle chocolate around the cake edges with a squeeze bottle or spoon, then fill and smooth the top with an offset spatula.
• Allow ganache to firm for about 10 minutes, then top with remaining frosting, shredded coconut, almond slivers, and optional Almond Joy candy bars.
• Cover and refrigerate until ready to serve; serve at room temperature. The cake is best for 3-4 days.

Notes

For tips on leveling and stacking a cake, making chocolate ganache, or creating a chocolate drip cake, refer to additional resources. The cake is best enjoyed within 3-4 days and should be served at room temperature.

Nutrition

Calories: 720kcalCarbohydrates: 95gProtein: 8gFat: 45gSodium: 400mgFiber: 3gSugar: 70g

Keyword Almond Joy Cake, Almond Joy Dessert, Almond Joy Layer Cake, Chocolate Coconut Almond Cake, Chocolate Coconut Cake, Chocolate Ganache Cake, Coconut Chocolate Cake with Almonds, Holiday Chocolate Cake

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