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Almond Joy Cake

Heavenly Almond Joy Cake: Your New Favorite Dessert Delight

A delightful coconut cream cake inspired by the classic candy bar, combining rich chocolate, coconut, and topped with ganache.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour All-purpose flour can be used as a substitute.
  • 1 teaspoon baking powder Ensure freshness for optimal rise.
  • 1/2 teaspoon baking soda Ensure freshness for optimal rise.
  • 1/4 teaspoon salt Enhances flavor.
  • 1 cup granulated sugar Substitutes can be used.
  • 1/2 cup unsalted butter Can be replaced with vegetable oil.
  • 1 cup cream of coconut Do not use coconut milk.
  • 4 large eggs Separate yolks and whites for best texture.
  • 1 teaspoon vanilla extract Almond extract can amplify flavor.
  • 1/2 cup buttermilk Homemade version can be made with milk and lemon.
For the Filling
  • 1 cup sweetened shredded coconut Unsweetened can be used for less sweetness.
  • 1/2 cup sliced almonds Can be swapped for pecans or walnuts.
  • 1/2 cup sweetened condensed milk Ensure it is sweetened.
For the Ganache
  • 1 cup chocolate chips Dark or milk chocolate can be used.
  • 1 cup heavy cream Essential for a smooth ganache.
For the Frosting
  • 1 cup butter Use unsalted for better control of sweetness.
  • 4 cups powdered sugar Sift for a smoother texture.

Equipment

  • 6-inch round cake pans
  • Mixing bowls
  • electric mixer
  • whisk
  • Spatula
  • medium saucepan

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare two 6-inch round cake pans by buttering and dusting with flour.
  2. In a large bowl, whisk together the cake flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the sugar and butter until light and fluffy, then add the cream of coconut, egg yolks, and vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined.
  5. Whip the egg whites until stiff peaks form and gently fold them into the cake batter.
  6. Divide the batter between the prepared pans and bake for 30 to 40 minutes. Allow cooling.
Filling & Ganache
  1. Mix sweetened shredded coconut, sliced almonds, and sweetened condensed milk for the filling.
  2. Heat heavy cream until simmering, then pour over chocolate chips and stir until smooth.
Assembly
  1. Layer the cake with coconut filling and drizzle with ganache. Frost with buttercream and decorate as desired.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store at room temperature for up to 1 day or refrigerate leftovers for up to 5 days. Cake layers can be frozen before frosting for easier assembly.

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