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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!
I made this cake for my teenaged daughter’s birthday and everyone raved about it, saying it was the best cake they ever had. And, I’m not a great cook or baker and the recipe was very easy to follow. Thank you so much for sharing this recipe.
Awesome! I’m so glad it was a hit!
This cake sounds absolutely amazing! Considering making this for hubbys birthday this weekend, but he would much prefer a cupcake. About how many cupcakes do you think this recipe would make? Do you think the sweetened condensed milk filling would hold up okay inside a cupcake or may be too runny? Would love to know your thoughts!
It should be fine as a cupcake. The cake batter would make 24 cupcakes, but I’m not sure if you’d have enough filling for all 24, since I didn’t measure the amount of filling. You might, I’m just not sure.
I have made this cake 2 times already, and everyone loves it! Do you think this is a moist enough chocolate cake to make in a bundt pan?
I’m glad it’s been a hit! I imagine it would be fine in a bundt pan.
I made this recipe a few days ago. I did note a couple of things. The frosting recipe required 10 cups of confectioners sugar. I liberally frosted the cake, and had enough for 2 more cakes. The frosting was half shortening, and half butter. I don’t think shortening has any place in frosting. It adds stability, but leaves a greasy taste in your mouth. I used the 1.5 tablespoons of McCormicks coconut flavoring, but still didn’t get much coconut flavor. This recipe requires many steps which in the end wasn’t worth it. It was a a very attractive cake, but needs a few recipe adjustments.
Toast your slivered almonds for more flavor. Lindsay, please don’t take any offense. I love your postings, and will try more recipes.
Wondering if I could use all butter in the frosting instead of half butter and half shortening? Thanks!
Definitely!
This looks delicious!! Is it possible to make the filling in advance? If so, does it get stored in the fridge?
Yes, you can make the filling in advance and store it in the fridge.
Thank you!!
I’m making this now my batter was fine until I added the hot water. Now it’s really watery . Is it suppose to be like that?
Yes, it’ll be very thin.
I’m sorry excited to try this for a friends birthday! Due to decorations I think I may put the ganache in the layers with the coconut rather than on top so the icing can be decorative for the theme. Do you think that will work?
Yes, that should be fine.
I made this cake twice in the last week. Earlier for my son-in-law’s birthday (he really enjoyed it!). Then again today to donate to the local free clinic fundraiser supper and cake auction. It brought $850! I haven’t had a slice of it but the components are all delicious😊. Thanks for sharing the recipe!
Awesome! So glad it’s been a hit!
Is 10 cups of sugar correct? It sounds like too much!
It is correct. It’s basically a standard amount for a decorating style buttercream. Feel free to reduce it if you prefer.
Is the batter supposed to be runny? Seams like there should be more flour than 1 3/4 cup???
Yes, it will be very thin.
OMG! I made this today for my bible study dinner, and it was definitely a hit! A definite keeper recipe!
The dark chocolate cake is absolutely wonderful. I did have some ganache left over. Some noted that there was too much frosting but I found it just enough. The recipient of the cake was overjoyed. I will bake again. Great recipe.
The cake in general tasted like a 5, but the recipe dictates too much frosting. I had a quart of leftover frosting. Also, the frosting was a bit heavy and weighed the top layer down.
I haven’t yet made this cake. However, I want you to know that when you go to print the recipe, the 1-1/4 c. shortening and instruction #14 do not appear on the printed recipe.
They show up on the printed version for me. Could it maybe be the way your printer printed it?
Hi! I haven’t made this yet I’m making this for my mommas birthday and was wondering if you think a coconut cream cheese frosting would work? Or do you think it would not have enough flavor and ruin the almond joy flavors? Thank you for this beautiful cake!!
I would think it’d be fine.