This Almond Joy Layer Cake is a rich, indulgent dessert that combines the flavors of chocolate, coconut, and almonds in every bite. Inspired by the classic candy bar, this cake features moist chocolate cake layers, creamy coconut filling, and a decadent chocolate ganache topping. Perfect for birthdays, holidays, or any special occasion, this cake will satisfy all your chocolate cravings while surprising your taste buds with a delightful mix of textures and flavors.
About the Recipe
If you love Almond Joy candy bars, you’re in for a treat. This cake is essentially the candy bar’s sophisticated, show-stopping cousin. When I first set out to create this recipe, I wanted to capture the essence of the beloved combination: luscious chocolate, tropical coconut, and crunchy almonds. After testing various methods and ingredient ratios, I landed on this recipe, which perfectly balances sweetness, richness, and texture.
What makes this cake stand out is the layering of flavors. The moist chocolate cake acts as a canvas, while the coconut filling adds creamy sweetness, and the chocolate ganache ties everything together. Every slice is a celebration of indulgence that’s surprisingly easy to make with a bit of planning and the right tools.
Whether you’re celebrating a birthday, hosting a dinner party, or simply indulging in your sweet tooth, this Almond Joy Layer Cake will not disappoint. Get ready for rave reviews from everyone who takes a bite.
Why You’ll Love This Almond Joy Layer Cake
- Combines three irresistible flavors: chocolate, coconut, and almond.
- Features a creamy coconut filling that’s easy to make.
- Topped with a glossy chocolate ganache for an elegant finish.
- Perfect for celebrations, holidays, or a special dessert.
- Looks impressive but is surprisingly straightforward to assemble.
Let’s dive into what you need to bring this delightful cake to life.
Equipment Needed
To make this Almond Joy Layer Cake, you’ll need:
- Large Mixing Bowls
- Electric Mixer or Stand Mixer
- Measuring Cups and Spoons
- 8-inch Cake Pans (x3)
- Parchment Paper
- Offset Spatula
- Cooling Racks
- Serrated Knife (for leveling the cake)
- Heatproof Bowl (for ganache)
- Squeeze Bottle or Spoon (for chocolate drips)
Ingredients
For the Chocolate Cake:
- 1 3/4 cups (228g) all-purpose flour
- 2 cups (414g) granulated sugar
- 3/4 cup (85g) unsweetened cocoa powder
- 2 1/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (240ml) milk, room temperature
- 1/2 cup (120ml) vegetable oil
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 1 cup (240ml) hot water
For the Coconut Filling:
- 14 oz can sweetened condensed milk
- 3 cups (280g) sweetened shredded coconut
- 2-4 tablespoons sliced almonds
For the Coconut Frosting:
- 1 1/4 cups (280g) unsalted butter, room temperature
- 1 1/4 cups (237g) shortening
- 10 cups (1150g) powdered sugar, sifted
- 1 1/2 tablespoons coconut extract
- 5-6 tablespoons (90-105ml) water or milk
For the Chocolate Ganache:
- 6 oz (1 cup) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy whipping cream
For Garnish:
- Almond Joy candy bars (optional)
- Additional shredded coconut and sliced almonds
Almond Joy Layer Cake – Chocolate Coconut & Almond Cake Recipe
Preparing the Chocolate Cake Batter
- Preheat Your Oven: Start by preheating your oven to 350°F (176°C). Prepare three 8-inch cake pans by greasing them with non-stick baking spray and lining the bottoms with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk until evenly distributed and free of lumps.
- Combine Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, vanilla extract, and eggs until smooth.
- Incorporate Wet and Dry Ingredients: Gradually add the wet ingredients to the bowl of dry ingredients. Mix on medium speed until well combined and no lumps remain.
- Add Hot Water: Slowly pour in the hot water while mixing on low speed. The batter will be thin, but this is essential for a moist chocolate cake. Scrape down the sides of the bowl as needed.
- Divide and Bake: Evenly distribute the batter among the prepared cake pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to maintain a tender texture.
- Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 5-10 minutes. Then transfer them to a wire rack to cool completely.
Making the Coconut Filling and Frosting
Preparing the Coconut Filling
- Combine Ingredients: In a medium mixing bowl, stir together the sweetened condensed milk and shredded coconut until fully combined. The mixture should be thick and sticky.
- Add Almonds: Mix in the sliced almonds, starting with 2 tablespoons and adding more if desired for extra crunch. Set the filling aside.
Making the Coconut Frosting
- Cream Butter and Shortening: In a large mixing bowl, use an electric mixer to beat the unsalted butter and shortening together until light and fluffy.
- Add Powdered Sugar: Gradually add half of the sifted powdered sugar and continue mixing until fully incorporated.
- Incorporate Coconut Extract: Pour in the coconut extract along with 4 tablespoons of water or milk. Beat until smooth and creamy.
- Add Remaining Sugar: Slowly mix in the remaining powdered sugar, adding additional water or milk one tablespoon at a time until the frosting reaches a spreadable consistency.
Assembling the Almond Joy Layer Cake
- Level the Cake Layers: Use a serrated knife to level the tops of your cooled cake layers if necessary. This ensures a stable, even surface for assembly.
- Layer the Cake: Place the first cake layer on a serving plate or cake board. Pipe a dam of coconut frosting around the edge of the cake to prevent the filling from spilling out.
- Add Coconut Filling: Spread half of the coconut filling evenly within the frosting dam. Sprinkle 1-2 tablespoons of sliced almonds over the filling for added crunch.
- Repeat Layers: Add the second cake layer on top and repeat the process with another frosting dam, the remaining coconut filling, and more almonds.
- Top with Final Layer: Place the third cake layer on top. Apply a thin crumb coat of frosting over the entire cake to seal in any loose crumbs. Chill the cake in the refrigerator for 15-30 minutes to set the crumb coat.
- Frost the Cake: Once the crumb coat is set, use the remaining frosting to cover the cake completely. Smooth the sides and top with an offset spatula for a polished finish.
- Decorate with Ganache: Prepare the chocolate ganache by heating the heavy whipping cream until it begins to simmer. Pour it over the chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then whisk until smooth.
- Add Ganache Drips: Use a squeeze bottle or spoon to carefully drip the ganache along the edges of the cake. Pour the remaining ganache onto the top and smooth it out with an offset spatula.
- Garnish: Finish the cake by garnishing with shredded coconut, sliced almonds, and Almond Joy candy bars for an extra decorative touch.
- Chill and Serve: Allow the cake to set in the refrigerator for at least 30 minutes before slicing. Serve at room temperature for the best texture and flavor.
Storage Tips and FAQs
How to Store the Cake
- Room Temperature: If you plan to consume the cake within 1-2 days, store it in an airtight cake container at room temperature. Ensure the container is in a cool, dry place to maintain freshness.
- Refrigeration: To keep the cake longer, refrigerate it for up to 5 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
- Freezing: For extended storage, freeze the cake for up to 3 months. Wrap each slice or the whole cake in plastic wrap, then aluminum foil, and place it in a freezer-safe bag. Thaw overnight in the refrigerator before serving.
FAQs
- Can I use a different cake pan size?
Yes! You can use 9-inch pans, but the layers will be thinner, and you’ll need to adjust the baking time slightly (start checking at 18-20 minutes). - How can I make the recipe dairy-free?
Substitute plant-based milk (like almond or oat milk) for regular milk, dairy-free butter for unsalted butter, and coconut cream for heavy whipping cream. - What if I don’t have Almond Joy bars?
No problem! Use plain almonds, dark chocolate pieces, or your favorite nutty chocolate bar for garnish. - Why is my frosting too runny?
If the frosting feels too thin, add more powdered sugar, one tablespoon at a time, until it reaches the desired consistency. - Can I prepare the cake in advance?
Absolutely! You can bake the cake layers and prepare the frosting a day ahead. Assemble and decorate the cake the day you plan to serve it for the best presentation.
