Almond Joy Coconut Cake

Updated: an hour ago

The popular chocolate coconut candy in a cake form. I am talking soft chocolate cake layers filled with a delicious coconut almond filling and decorated with the smoothest coconut buttercream. A rich chocolate ganache completes this cake.

Moist chocolate cake layers, homemade coconut almond filling, silky chocolate ganache and a delicious coconut buttercream - This is what cake dreams are made of!

Why Almond Joy Cake?


Almond Joy is a popular chocolate candy bar with a soft coconut filling and a crunchy almond. When I am looking for cake inspiration recreating a candy bar as a cake is always a good option and Almond Joy is one of my favorite chocolate candy bars, especially in summer! So making a cake dedicated to this candy was just obvious. I hope I did it justice.

Have you tried my Snickers cake recipe?

Hopefully soon I get to make a Ferrero Raffaelo cake, too. Have you ever tried Raffaelo? It is amazing! If you like Almond Joy, you will love Raffaelo!



Almond Joy Cake

Ingredients for 3 8-inch layers

1 3/4 cups (310 g) all-purpose flour

3/4 cup (80 g) cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

1 1/2 cups (300 g) sugar

1/2 cup (100 g) brown sugar

1/2 cup (120 ml) vegetable oil

2 large eggs

2 tsp vanilla extract

1/3 cup (80 g) sour cream

1 cup (240 ml) butter milk

1 cup (240 ml) coffee

For the coconut buttercream:

9 large egg whites

2 1/4 cups (450 g) sugar

2 cups ( 450 g) butter, softened

3 tsp vanilla extract

3 tsp coconut extract

For the coconut filling:

1 cup (70 g) unsweetened coconut

1/2 cup (35 g) sweetened coconut, or unsweetened

4 tbsp sliced almonds

7 oz (200 ml) sweetened condensed milk


For the chocolate ganache:

1/2 cup (240 ml) heavy cream, hot

1 cup (170 g) chocolate chips



INSTRUCTIONS

Step 1:

In a big mixing bowl combine eggs, sour cream, buttermilk and oil. Mix with a hand mixer until foamy and lighter in color. Sift in flour, baking powder, baking soda, cocoa powder, sugar and salt. Mix on low until almost combined, then add the hot coffee. Mix until smooth.

Step 2:

Divide between three greased and lined 8 inch baking pans. Bake at 350 °F for about 25 minutes. Insert a skewer to test if the cake is baked completely. Let the layers cool on a cooling grid. After 4 minutes take them out of the baking pan and let them cool on a parchment paper on a cooling grid.

Step 3:

To make the filling use a medium sized bowl and add shredded unsweetened coconut, sweetened coconut, almonds and sweetened condensed milk. Mix with a spatula or hand mixer until smooth. Set aside until needed.

Step 4:

For the Swiss meringue buttercream whisk egg whites and sugar in a fat-free heatproof bowl and place it on a pot with simmering water (bain-marie). Whisk it continually until soft peaks form for about 10 minutes.

Step 5:

Take out the water bath and keep whisking the meringue with a handmixer until stiff peaks form. Mix in the butter in small pieces. Keep mixing it until it comes together in a smooth buttercream. Add the vanilla and coconut extract. Mix it until smooth.

Step 6:

To decorate the cake, place the bottom layer on a plate and spread a thin layer of coconut buttercream on top and smooth it. Top it with half of the filling, spread it and cover it with buttercream. Add the second cake layer and repeat the step. Then apply the last layer and cover the cake with coconut buttercream on the top and its side. Smooth it out and let it cool in the fridge for about 40 minutes or place it in the freezer for about 10 minutes.

Step 7:

When the cake is cooled add the second layer of buttercream and smooth it. I used a shaped cake comb to generate this beautiful cake design but this is totally optional. Place the cake in the fridge for about 30 minutes to make sure it is very cold before the ganache drip is applied.

Step 8:

Prepare the dark chocolate ganache while the cake is resting in the fridge. Heat heavy cream in a small sauce pan. Cut chocolate into small pieces and add it to a small bowl or measuring cup. When the heavy cream is hot to the touch pour it over the chocolate. Let it sit for 3 minutes, then whisk it until it comes together. It should have a smooth consistency but not be too runny. Let it cool for about 5 minutes before transferring it into a piping bottle. Then decorate the cake with the ganache drip on its sides and fill up the top with ganache as well. You can then use the spatula to create a nice swirl pattern.

Decorate the cake with toasted coconut and pipe nice swirls on top of the cake!


Enjoy!


**Pro Tips**

  • I like to change the bowl after the meringue was cooking on the water bath to a cold bowl. That makes mixing the meringue easier as it reaches room temperature faster.

  • The buttercream can stay at room temperature for about 2 days. Then it should be moved in the fridge. Just whip it up for 10 minutes before using.

  • To toast the coconut simply heat up a pan without oil and add the shredded coconut. Let it toast for about 2 minutes at medium heat. Stir occasionally to avoid burning.

  • Chocaholic? Try chocolate chips as an addition to the cake batter – double chocolate is double the fun! Coat them in flour and add them to the cake batter in the baking pan shortly before baking.

 

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