Almond Joy Cake: A Chocolate Coconut Dream

Get ready to bake a truly show-stopping dessert! This incredible Almond Joy Cake brings the beloved flavors of the classic candy bar right into your kitchen. To understand the inspiration behind this dessert, explore the fascinating history of the Almond Joy candy bar. Imagine moist chocolate cake layers, a luscious coconut filling, crunchy almonds, and a smooth coconut frosting, all finished with a decadent chocolate ganache drip. It is the perfect centerpiece for any celebration, promising a slice of pure chocolate-coconut bliss in every bite. This recipe makes home baking feel like a joyful adventure.

Why You’ll Love This Almond Joy Cake

You are going to adore creating and sharing this spectacular Almond Joy Cake. It combines nostalgic flavors with an elegant presentation, making it a truly special treat.

• Experience the deep, moist chocolate cake layers that are rich and tender.
• Savor the chewy, sweet coconut filling, bursting with tropical flavor.
• Enjoy the delightful crunch from toasted almonds, adding perfect texture contrast.
• Delight in the creamy, dreamy coconut frosting that ties all the flavors together.
• Admire the elegant chocolate ganache drip, adding both beauty and extra indulgence.
• This cake is perfect for any special occasion, from birthdays to holiday gatherings.
• Impress your guests with bakery-worthy results that taste even better than they look.

Almond Joy Cake Ingredients

Gathering the right ingredients is the first step to creating this incredible Almond Joy Cake. Each component plays a vital role in building these rich, balanced flavors.

For the Chocolate Cake

• 1 3/4 cups (228g) all-purpose flour: Provides structure. Measure accurately for best results.
• 2 cups (414g) granulated sugar: Adds essential sweetness and moisture.
• 3/4 cup (85g) unsweetened cocoa powder: Delivers a deep, intense chocolate flavor.
• 2 1/4 tsp baking soda & 1/2 tsp baking powder: Our leavening agents for a light, airy crumb.
• 1 tsp salt: Balances the sweetness and enhances all flavors.
• 1 cup (240ml) milk: Adds crucial moisture and tenderness to the cake.
• 1/2 cup (120ml) vegetable oil: Ensures a super moist and tender crumb.
• 1 1/2 tsp vanilla extract: Enhances the chocolate and coconut notes.
• 2 large eggs: Provide structure, richness, and binding.
• 1 cup (240ml) hot water: Activates the cocoa and baking soda, ensuring a soft cake.

For the Coconut Filling

• 14 oz can sweetened condensed milk: Binds the coconut and adds rich sweetness.
• 3 cups (280g) sweetened shredded coconut: The star of the filling, offering classic flavor and chew.
• 2-4 tbsp sliced almonds: Adds a pleasant nutty crunch and flavor.

For the Coconut Frosting

• 1 1/4 cup (280g) unsalted butter: Forms the rich, creamy base of our frosting.
• 1 1/4 cups (237g) vegetable shortening: Stabilizes the frosting, making it sturdy and smooth.
• 10 cups (1150g) powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
• 1 1/2 tbsp coconut extract: Infuses an intense and authentic coconut flavor.
• 5-6 tbsp (90-105ml) water or milk: Used to adjust the frosting consistency.

For the Chocolate Ganache

• 6 oz (1 cup) semi-sweet chocolate chips: Creates the smooth, shiny ganache drip.
• 1/2 cup (120ml) heavy whipping cream: Combines with chocolate for a luxurious ganache.

For Garnish (Optional)

• Almond Joy candy bars: For an extra celebratory and thematic touch.
• Extra shredded coconut: Adds visual appeal and more coconut flavor.
• More sliced almonds: A beautiful and tasty finishing touch.

Notes & Substitutions

• Milk: Use whole milk for the richest cake texture. Any dairy or non-dairy milk works in a pinch.
• Oil: Canola or other neutral-flavored oils are great alternatives to vegetable oil.
• Butter/Shortening: A 50/50 ratio gives a sturdy yet creamy frosting. Increase butter for more richness, or shortening for extra stability in warm environments.
• Nut Allergy: Omit sliced almonds completely from the filling and garnish. You can still enjoy the chocolate coconut flavor.
• Extracts: Good quality coconut and vanilla extracts make a big difference in flavor.
• Sweetened Coconut: Using sweetened shredded coconut is essential for both flavor and the correct texture in the filling.

Equipment Needed to Make Almond Joy Cake

Having the right tools ready makes the baking process smooth and enjoyable.

• Three 8-inch round cake pans ensure even baking.
• Large mixing bowls are necessary for cake batter and frosting.
• Medium mixing bowls hold smaller ingredients and the filling.
• An electric mixer, stand or hand-held, simplifies mixing significantly.
• A whisk helps combine dry ingredients thoroughly.
• Measuring cups and spoons ensure accurate ingredient amounts.
• A rubber spatula is perfect for scraping bowls clean.
• Parchment paper prevents sticking and aids removal.
• A cooling rack allows cakes to cool completely.
• A large serrated knife levels cake layers precisely.
• A piping bag with a round tip (optional) creates a clean frosting dam.
• An offset spatula is key for spreading frosting and ganache.
• A heat-proof bowl is needed for preparing the ganache.
• A squeeze bottle (optional) provides excellent control for the ganache drip.

How To Make Almond Joy Cake

Creating this stunning Almond Joy Cake is a rewarding process. Follow these step-by-step instructions for a beautiful and delicious result.

1. Prepare Cake Pans: Preheat your oven to 350°F (176°C). Grease three 8-inch round cake pans thoroughly with non-stick baking spray, then line the bottoms with parchment paper. This ensures easy cake release.
2. Combine Dry Cake Ingredients: In a large mixer bowl, whisk together the flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt until well combined. Set this mixture aside.
3. Combine Wet Cake Ingredients: In a separate medium-sized bowl, whisk together the milk, vegetable oil, vanilla extract, and large eggs until fully incorporated.
4. Mix Cake Batter: Add the wet ingredients into the dry ingredients in the large mixer bowl. Beat them together on medium speed until just well combined, scraping down the sides as needed. Do not overmix.
5. Add Hot Water: With the mixer on low speed, slowly pour the hot water into the cake batter. Continue mixing until the water is fully incorporated and the batter is smooth. Scrape down the sides and bottom of the bowl one last time to ensure everything is combined.
6. Bake Cake Layers: Divide the finished chocolate cake batter evenly among your three prepared cake pans. Bake for 22-25 minutes, or until a wooden toothpick inserted into the center of a cake layer comes out with only a few moist crumbs.
7. Cool Cakes: Remove the cakes from the oven and let them cool in their pans for just 2-3 minutes. Then, carefully invert them onto a wire cooling rack to cool completely. Ensuring they are fully cool prevents frosting from melting.
8. Make Coconut Filling: While the cakes cool, prepare the irresistible coconut filling. In a medium bowl, combine the sweetened shredded coconut and the entire can of sweetened condensed milk. Stir them together until the coconut is evenly coated. Set this aside.
9. Prepare Coconut Frosting Base: In a large mixer bowl, add the softened unsalted butter and vegetable shortening. Beat them together on medium speed until they are light and fluffy, about 2-3 minutes.
10. Add Powdered Sugar (First Half): Gradually add about half of the powdered sugar to the butter and shortening mixture. Mix on low speed until the sugar is incorporated, then increase speed to medium and beat until smooth.
11. Incorporate Coconut Extract: Add the coconut extract and 4-5 tablespoons of water or milk to the frosting. Mix on low speed until combined, then beat on medium until smooth and creamy.
12. Add Remaining Powdered Sugar: Slowly add the remaining powdered sugar to the bowl, mixing on low speed until fully incorporated. Increase speed to medium and beat until the frosting is light, fluffy, and smooth. Add additional water or milk, one tablespoon at a time, if needed to reach a spreadable consistency for your Almond Joy Cake.
13. Level Cake Layers: Once completely cooled, use a large serrated knife to carefully remove the domed tops of the cake layers, creating flat surfaces. This ensures a stable and even stacked cake.
14. Assemble First Layer: Place the first leveled cake layer on your chosen serving plate or a cardboard cake circle. Using a piping bag with a round tip, or an offset spatula, pipe a sturdy dam of coconut frosting around the very edge of the cake layer.
15. Add Coconut Filling: Carefully spread about half of the prepared coconut filling evenly inside the frosting dam on the first cake layer.
16. Sprinkle Almonds: Sprinkle 1-2 tablespoons of the sliced almonds over the coconut filling, gently pressing them in.
17. Repeat Layers: Carefully place the second cake layer on top. Repeat the process: pipe another frosting dam, spread the remaining coconut filling inside, and sprinkle with another 1-2 tablespoons of sliced almonds.
18. Add Final Cake Layer: Gently place the third and final cake layer on top of the stacked cake.
19. Apply Crumb Coat: Apply a very thin layer of coconut frosting over the entire cake, both top and sides. This “crumb coat” traps any loose crumbs, ensuring a smooth finish later. Chill the cake in the refrigerator for 15-20 minutes to set the crumb coat.
20. Top Frosting Layer: Add about 1 cup of frosting to the top of the cake. Use an offset spatula to smooth it into an even layer.
21. Frost Cake Sides: Apply the remaining frosting to the sides of the cake. Use an offset spatula or bench scraper to create smooth, even sides.
22. Create Stripes (Optional): For an elegant finish, use an offset spatula or a cake comb to create decorative horizontal stripes around the sides of your frosted cake.
23. Prepare Chocolate Ganache: Set the frosted cake aside while you make the ganache. Place the semi-sweet chocolate chips in a heat-proof bowl.
24. Heat Heavy Cream: Microwave the heavy whipping cream in a separate microwave-safe container until it just begins to boil and small bubbles appear around the edges.
25. Whisk Ganache: Immediately pour the hot cream over the chocolate chips. Let it sit undisturbed for 2-3 minutes to allow the chocolate to melt. Then, using a whisk, gently stir from the center outwards until the ganache is completely smooth and shiny.
26. Drizzle Ganache: Allow the ganache to cool slightly (it should still be pourable but not piping hot). Transfer it to a squeeze bottle for best control, or use a spoon. Drizzle the chocolate ganache around the edges of the cake to create beautiful drips. Then, fill in the entire top surface of the cake with ganache and smooth it with an offset spatula.
27. Garnish Cake: Let the ganache firm up for about 10 minutes at room temperature. Then, decorate the top of your Almond Joy Cake with any remaining coconut frosting (perhaps piped swirls), extra shredded coconut, more almond slivers, and halved or chopped Almond Joy candy bars for a festive touch.
28. Chill and Serve: Cover the finished cake loosely and refrigerate it for at least 30 minutes to allow everything to set. For the best flavor and texture, serve the cake at room temperature.

Pro Tips for a Perfect Almond Joy Cake

Achieving a bakery-quality Almond Joy Cake is easier with a few professional insights. Understanding the scientific principles behind each ingredient’s role can elevate your baking, as explained in this guide to the science of baking cakes. These tips will help you every step of the way.

• Room Temperature Ingredients: Ensure butter, milk, and eggs are at room temperature. This promotes smooth, emulsified batters and frostings, leading to a superior texture.
• Don’t Overmix Cake Batter: Mixing too much develops gluten, resulting in a dense, tough cake. Mix until just combined for a tender crumb.
• Level Cakes: Perfectly flat cake layers are crucial for a stable, elegant stacked cake. Invest in a good serrated knife or a cake leveling tool.
• Crumb Coat Importance: This initial thin layer of frosting seals in any loose crumbs, ensuring your final frosting layer is smooth and pristine. Don’t skip chilling after the crumb coat.
• Achieving Smooth Frosting: If your frosting is too stiff, add a tiny bit more milk or water. If too thin, add a tablespoon of powdered sugar. Adjust slowly for the desired consistency.
• Perfect Ganache Drip: For controlled drips, use a squeeze bottle. Practice on the back of a plate first to get the feel for the pressure and flow.
• Chill Between Steps: Refrigerating the cake for short periods between frosting layers and before the ganache helps everything set firmly, preventing sliding and ensuring clean lines.

Almond Joy Cake Serving, Storage & Variations

Enjoying your Almond Joy Cake at its best means knowing how to serve and store it properly. You can also get creative with variations!

• Serving Temperature: This layer cake is best served at room temperature. Allow it to sit out for at least 30-60 minutes before slicing for optimal flavor and texture.
• Storage: Cover any leftover cake well with plastic wrap or in an airtight cake carrier. Store it in the refrigerator for 3-4 days. The flavors develop beautifully overnight.
• Freezing Cake Layers: You can bake the cake layers in advance. Once completely cool, wrap each layer tightly in plastic wrap, then again in foil. Freeze them for up to a month. Thaw at room temperature before assembling.
• Nut-Free Option: For those with nut allergies, simply omit the sliced almonds from the filling and garnish. The chocolate and coconut flavors still shine! You can use almond extract in the cake or frosting if it’s safe for your household.
• Cupcakes: Adapt this recipe to make delicious Almond Joy cupcakes. Reduce baking time to 18-22 minutes.
• Mini Cakes: Use smaller cake pans (e.g., 6-inch) for individual or smaller servings. Adjust baking time accordingly.
• Toasted Coconut: For an extra layer of flavor and texture, toast some shredded coconut in a dry skillet over medium-low heat until golden brown. Sprinkle it over the ganache for garnish.

Almond Joy Cake Nutrition Information

While this Almond Joy Cake is a decadent treat, here is a general overview of its nutritional content per serving.

Please note: Nutritional information is an estimate based on ingredients and preparation methods. Actual values may vary.

Almond Joy Cake Frequently Asked Questions

You might have a few questions as you embark on creating this delightful Almond Joy Cake. Here are some common inquiries.

• Why were my cake layers thin? Ensure you accurately measure all ingredients, especially leavening agents like baking soda and baking powder. Also, avoid opening the oven door too often during baking.
• Can I use cream cheese frosting? Yes, you can. Just ensure your cream cheese frosting recipe is thick enough to support the stacked cake layers without squishing.
• Can this cake be made nut-free? Absolutely. Simply omit the sliced almonds entirely from both the filling and the garnish. The chocolate and coconut flavors are still wonderful.
• How far in advance can I make this cake? You can bake and freeze the cake layers up to a month ahead. Assemble and decorate the entire Almond Joy Cake 1-2 days before serving for best results.
• What kind of shredded coconut should I use? Sweetened shredded coconut is specifically recommended for this recipe. It contributes to the desired sweetness and chewy texture of the filling.
• What’s the best chocolate for ganache? Semi-sweet chocolate chips or a high-quality chopped semi-sweet chocolate bar both work beautifully for a smooth, rich ganache.

Almond Joy Cake Final Thoughts

This Almond Joy Cake truly delivers an irresistible combination of rich chocolate, sweet coconut, and crunchy almonds in every bite. It is more than just a dessert; it’s a celebration of beloved flavors that transforms any gathering into a memorable occasion. We encourage you to try this delightful layer cake and experience the joy of baking something truly spectacular from your own kitchen. It promises to be a crowd-pleasing masterpiece everyone will adore.

Almond Joy Layer Cake: A Chocolate Coconut Dream

This decadent Almond Joy Layer Cake features moist chocolate cake layers, a sweet coconut filling with slivered almonds, and a rich coconut buttercream, all topped with a luscious chocolate ganache and classic Almond Joy candy bars. It’s a true chocolate and coconut lover’s dream dessert.

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 25 minutes mins

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 14 slices

Calories 680 kcal

Kitchen Equipment

• Large mixer bowl
• 8-inch cake pans (3)
• Non-stick baking spray
• parchment paper
• Medium sized bowl
• Cooling rack
• Large serrated knife
• Serving plate or cardboard cake circle
• Piping bag
• Offset Spatula
• Heat-proof bowl
• Microwave
• Whisk
• Squeeze bottle or spoon

Recipe Ingredients

  

Cake Layers

• 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)

Coconut 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)

For Assembly & Decoration

• 2-4 tbsp sliced almonds
• Almond Joy candy bars optional

Chocolate Ganache

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

Step-by-Step Instructions

 

Cake Layers

• 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; set aside.
• In a medium bowl, combine milk, vegetable oil, vanilla extract, and eggs.
• Add wet ingredients to dry ingredients and beat until well combined.
• Slowly add hot water to the batter and mix on low speed until well combined, scraping down 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, cool for 2-3 minutes in pans, then transfer to a cooling rack to cool completely.

Coconut Filling

• Combine shredded coconut and sweetened condensed milk in a medium bowl; stir and set aside.

Coconut Frosting

• In a large mixer bowl, combine butter and shortening until well mixed.
• Add half of the powdered sugar and mix until smooth.
• Add coconut extract and 4-5 tablespoons of water or milk, mixing until smooth.
• Gradually add the remaining powdered sugar, mixing until smooth and adding more liquid as needed.

Assembly

• Level cake layers with a serrated knife to create flat tops.
• Place the first cake layer on a serving plate, then pipe a dam of coconut frosting around the edge.
• Spread about half of the coconut filling inside the frosting dam in an even layer.
• Sprinkle 1-2 tablespoons of slivered almonds over the filling and gently press them in.
• Add the next cake layer, then repeat with another frosting dam, the remaining coconut filling, and more slivered almonds.
• Place the final cake layer on top.
• Apply a thin crumb coat of frosting to the sides of the cake, smoothing it out.
• Add about 1 cup of frosting to the top and smooth it into an even layer.
• Frost the entire cake smoothly.
• Use an offset spatula to create decorative stripes around the cake.

Chocolate Ganache & Decoration

• Set the cake aside and prepare the chocolate ganache by placing chocolate chips in a heat-proof bowl.
• Microwave heavy whipping cream until it just boils, then pour over chocolate chips; let sit for 2-3 minutes, then whisk until smooth.
• Drizzle chocolate ganache around the cake edges with a squeeze bottle or spoon, then fill in and smooth the top.
• Allow ganache to firm for about 10 minutes, then top with remaining frosting, shredded coconut, almond slivers, and Almond Joy candy bars.
• Cover and refrigerate until serving; serve at room temperature. The cake is best for 3-4 days.

Notes

Serve at room temperature. Cover well and refrigerate the cake until ready to serve. Cake is best for 3-4 days.

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