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
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.
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.
To make the filling use a medium sized bowl and add shredded unsweetened coconut, sweetened coconut, almonds and sw