How to Make a Perfect Almond Joy Cake with Coconut Filling

To make the perfect Almond Joy Cake with coconut filling, you’ll need a combination of moist cake layers, a creamy coconut filling, and a rich chocolate ganache topping. This dessert is inspired by the classic Almond Joy candy bar, which combines chocolate, coconut, and almonds. Follow these steps to create this indulgent treat.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• 1/2 cup hot water
• 1/2 cup finely chopped almonds (optional, for a bit of crunch in the cake)

For the Coconut Filling:

• 1 1/2 cups sweetened shredded coconut
• 1/2 cup sweetened condensed milk
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

For the Chocolate Ganache:

• 8 ounces semi-sweet chocolate (or milk chocolate if preferred)
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter

For Garnish:

• Whole almonds (optional)
• Shredded coconut (optional)

Instructions

1. Prepare the Cake Layers

1. Preheat the oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.

2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder. Set aside.

3. Combine sugars and wet ingredients: In a large bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract using an electric mixer until the mixture is smooth and creamy.

4. Alternate adding the dry ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.

5. Add hot water: Slowly add the hot water to the batter, stirring until it is well incorporated. The batter will be slightly runny, but that’s normal.

6. Bake the cake layers: Pour the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Make the Coconut Filling

1. Combine the coconut ingredients: In a medium bowl, mix the shredded coconut, sweetened condensed milk, powdered sugar, and vanilla extract. Stir well until everything is fully incorporated. The filling should be thick and sticky.

2. Refrigerate the filling: Place the coconut mixture in the fridge for about 30 minutes to firm up. This will make it easier to spread between the layers.

3. Make the Chocolate Ganache

1. Heat the cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it come to a boil.

2. Pour over the chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for about 2-3 minutes. Stir until the chocolate is completely melted and smooth. Add the butter and stir until it’s fully incorporated.

3. Cool the ganache: Let the ganache cool slightly before pouring it over the cake, as it will be easier to spread when it’s not too runny.

4. Assemble the Cake

1. Level the cakes: If the cakes have domed in the middle, use a serrated knife to level them so that they sit flat and stack evenly.

2. Layer the coconut filling: Place the first cake layer on your cake stand or plate. Spread half of the coconut filling evenly over the cake.

3. Add the second cake layer: Place the second cake layer on top of the coconut filling.

4. Pour the ganache: Carefully pour the chocolate ganache over the top of the cake. Use a spatula to smooth the ganache over the top and let it drip down the sides.

5. Garnish: If desired, garnish with whole almonds around the edges of the cake and a sprinkle of shredded coconut on top.

5. Chill and Serve

1. Refrigerate the cake: Place the assembled cake in the fridge for at least an hour to allow the ganache to set properly. This also makes it easier to slice.

2. Serve and enjoy: Slice the cake and enjoy the perfect combination of chocolate, coconut, and almond goodness!

Tips for the Best Almond Joy Cake:

• Cake texture: For an extra-moist cake, you can substitute the vegetable oil with melted butter. Just keep in mind that butter may slightly alter the flavor and texture.
• Make-ahead: You can prepare the cake layers and coconut filling a day in advance. Assemble the cake just before serving to keep it fresh.
• Chocolate variation: Feel free to use dark or milk chocolate for the ganache based on your preference.
• Almonds: Toasting the almonds before using them can bring out a deeper flavor. Simply toast them in a dry skillet over medium heat for 5-7 minutes until golden brown.

With this recipe, you’ll create a decadent Almond Joy Cake that’s perfect for any occasion, bringing together the beloved flavors of chocolate, coconut, and almonds in a rich and irresistible dessert.