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This Almond Joy Layer Cake is made with layers of moist chocolate cake, a delicious flakey coconut filling, almond slivers, coconut frosting and chocolate ganache! It’s the perfect cake for any celebration!
Almond Joy Layer Cake
Today is such a big day – there are TWO things to celebrate! First, it’s my mom’s birthday. She’s pretty much one of my favorite people, so celebrating her birth is totally important. Without her I wouldn’t exist and I wouldn’t be who I am. She’s always been a huge influence on me and she’s one of my best friends. I love her to death, so this cake is definitely in part to celebrate another fabulous year of her life.
I am also celebrating my 5 year blogiversary today. Five years ago today I published my first blog post. It’s amazing to look back on the last 5 years to see how much this blog has grown and changed. I’ve learned so much, met so many amazing people, made new friends and made this blog my full time job. I’ve also accumulated an insane amount of cakes stands, written a cookbook and heard from so many readers.
One of the best parts of this blog is hearing from people who have made and loved recipes, as well as those who have followed our fertility journey and relate in some way or are praying for us. You guys are all awesome and inspire me to keep creating and sharing. Thank you for following along! This cake today is also for you!
So let’s talk a bit about this almond joy layer cake. If you like chocolate and coconut, it’s to die for! To start, there’s the moist chocolate cake. So moist, so easy to put together. No creaming or craziness, just mixing some ingredients together. All you need is a couple bowls and a whisk! Bake those babies up and let them cool.
For the filling, we’ve got a super simple mixture of shredded coconut and sweetened condensed milk. The mixture is not only delicious, the texture totally reminds me of the inside of the Almond Joy candy bar. So good! Soft, chewy and moist. Get in my belly! A few almond slivers are sprinkled on top of the coconut filling layers as well.
The whole cake is frosted with a coconut frosting, then covered with chocolate ganache. I often get questions about my frostings and the use of butter/shortening and the amounts of powdered sugar. If you find yourself wanting more information about those things, I wrote this post on frosting consistency that gives some guidance. My frosting is much like a standard decorating buttercream because I like to be able to decorate my cakes. If that’s not your thing, feel free to adjust.
The final cake is totally intoxicating! Every time I opened the container I stored it in, I could smell all the chocolate and coconut. Yum!! The moist chocolate cake, with the chewy coconut and light crunch of the almond slivers is perfection! Almond Joy in cake form and so perfect for a celebration like today!
Almond Joy Layer Cake
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Almond Joy Layer Cake is made with layers of moist chocolate cake, a delicious flakey coconut filling, almond slivers, coconut frosting and chocolate ganache! It’s the perfect cake for any celebration!
Ingredients
CHOCOLATE CAKE
- 1 3/4 cups (228g) all purpose flour
- 2 cups (414g) sugar
- 3/4 cup (85g) cocoa
- 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
COCONUT FILLING
- 14 oz can sweetened condensed milk
- 3 cups (280g) sweetened shredded coconut
- 2–4 tbsp sliced almonds
COCONUT FROSTING
- 1 1/4 cup (280g) butter
- 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
CHOCOLATE GANACHE
- 6 oz (1 cup) semi-sweet chocolate chips
- 1/2 cup (120ml) heavy whipping cream
- Almond Joy candy bars, optional
Instructions
1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.
8. To make the coconut filling, add the shredded coconut and sweetened condensed milk to a medium bowl and stir to combine. Set aside.
9. To make the frosting, add the butter and shortening to a large mixer bowl and mix together until well combined.
10. Add half of the powdered sugar and mix until smooth.
11. Add the coconut extract and 4-5 tablespoons of water or milk and mix until smooth.
12. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed.
13. To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat. See my tips on how to level a cake and how to stack a cake.
14. Place the first cake layer on a serving plate or cardboard cake circle then pipe a dam of coconut frosting around the edge of the cake.
15. Add about half of the coconut filling inside of the dam, then spread evenly into an even layer.
16. Sprinkle 1-2 tablespoons of slivered almonds over the top and press into the filling.
17. Add the next cake layer, then top it with another dam of frosting, the remaining coconut filling and more slivered almonds.
18. Add the final cake layer to the top of the cake.
19. Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
20. Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
21. Frost the cake using my tutorial for how to frost a smooth cake. Stop just before using the paper towel, which won’t be necessary with the pattern on the sides of this cake.
22. Use an offset spatula to create the stripes around the cake.
23. Set the cake aside and make the chocolate ganache (see my tips on making chocolate ganache). Put the chocolate chips in a heat proof bowl.
24. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
25. Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips on making a chocolate drip cake.
26. Allow the ganache to firm a bit, about 10 minutes, then top with remaining frosting, a little more shredded coconut, almond slivers and Almond Joy candy bars.
27. Cover well and refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 1212
- Sugar: 150.1 g
- Sodium: 495.3 mg
- Fat: 60 g
- Carbohydrates: 168.5 g
- Protein: 9 g
- Cholesterol: 88.3 mg
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Enjoy!
HI there. Made this cake today and it is AMAZING. I would like to mention that the recipe says slivered almonds, but from your pictures it looks like you used sliced almonds. I purchased the slivered and then decided not to use them as I thought that would be too crunchy in the middle. I think the sliced would be nice. This is a wonderful combination and my family was very happy.
You are right, they are sliced. I will fix that. I’m glad you enjoyed it!
I couldn’t find the video so I made the cake the old fashion way – from the printed recipe. 🙂 It was delicious! My question is — how do you cut it?! I left the cake in the refrigerator over night, took it to Potluck at church and let it sit out about 2 hours to come to room temperature. When I tried to cut it it was so moist and it was hard to cut through the coconut which pulled the cake down. Of course the ladies just kept nibbling on the crumbs so no one cared but it is such a beautiful cake I wanted it to be just as beautiful sliced. The little bit that was left I returned to the refrigerator and cut a piece later for my granddaughter. It cut fine. Suggestions?
Yea, that’s tough. The shredded coconut does make it difficult. I’m not sure that there’s really a way to avoid that. It doesn’t necessarily create the prettiest slices, but it is delicious. 🙂 I tend to enjoy cake more at room temperature, but if you found it sliced best for you when chilled, you could certainly cut it that way in the future. Glad you enjoyed it!
Thanks Lindsay! Glad to at least know it wasn’t just me or my cake. 🙂 Your right no one cared — they ate it and loved it! I do agree – it’s better at room temperature.
Could you recommend another frosting? 10 cups of icing sugar is ALOT!
You will find that most of my frostings use similar amounts. It’s pretty standard for more of a decorator’s buttercream. You can certainly reduce it, if that’s not what you want. Feel free to check out this post on frosting consistency for assistance.
Hubby will be gone this Saturday to work on his truck at my dad’s and I was thinking, “I should bake something.”……this clinches it! I can’t see how this wouldn’t be good!!!!
Happy five years of bringing inspiration, encouragement and mostly FUN to all of us. Loving the videos, the photos, the videos, the recipes, the videos, the instructions and the videos. Always out of the park.
Thanks so much! 🙂
This is such an awesome looking cake, I can’ t tell you how much I excited to try it as soon as possible. I will definitely make it today for my dinner. Thanks for such a nice post. Waiting for your future posts. Keep Sharing.
Oh, boy! Another beautiful cake! Wonderful flavors of chocolate and coconut–can’t be beat! Thanks
for sharing. Happy anniversary. Wishing you the best.
Your cakes always look to beautiful to cut, and this one no different. Fabulous!
Can you substitute butter for the shortening? Or at least 1/2 of each?
Not a big fan of shortening icing
Thanks
Yes, you can use all butter if you prefer.
I will definitely be baking this cake for my mom! Awesome post, but what icing/frosting smoother do you use? I have one that is plastic, but it is hard to use… Thanks! Wishing your mom a happy birthday, and congrats on your 5 years of working so hard on your posts (and cakes)! I can’t imagine how much butter, sugar, eggs, and cups of flour you must have used in your delicious sweet treats in the past few years! Great job and thank you!
I use this one. It’s very lightweight and easy to use. Thanks so much for the congrats – it’s definitely crazy to think about the amounts of ingredients I’ve gone through! 🙂
What are your thoughts on using almond extract instead of vanilla in the cake? Is there enough other almond flavor coming through without it when the cake is assembled as a whole?
There’s almond flavor in the frosting, but otherwise I wouldn’t say there’s a ton of almond flavor. You could certainly add some to the cake if you wanted to taste it more.
Such a gorgeous cake, and happy Anniversary too!
Thank you, Joanne!
Cake looks so yummy and beautiful!!! What can i substitute shortening for? Thank you.
Just replace it with additional butter.
This cake looks fantastic! I love those flavors together! Happy Blogiversary and Happy Birthday to your mom!!
Another gorgeous cake! Your recipes are always a hit when I bring them into work. Thank you!
I actually had to look up what you meant by a dam of frosting. (I thought – she’s misspelled a word) 🙂 I’ve been baking for a while now and had never heard that expression. BRILLANT! 🙂 Thank you for teaching this old dog a new trick. The cake looks amazing and I can’t wait to try this recipe and the new way (for me) to frost a cake!
Ha! 🙂 Glad you were able to figure out what I meant! I hope you enjoy the cake!
Hi Lindsay! I have 2 – 13x9x2 inches baking pans. How do you think I should adjust the recipe? Any ideas? May be double the ingredients? Thank you in advance!
Are you wanting to make two full sized 9×13 cakes? This recipe would make one, so you want to double it to make two.
That’s great . Thanks master????????????????????????????