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–+ servings

Almond Joy Layer Cake

This Almond Joy Layer Cake is made with moist chocolate cake, a flaky coconut filling, almond slivers, coconut frosting, and chocolate ganache—perfect for any celebration!
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Cake Batter
  • 228 g all purpose flour
  • 414 g sugar
  • 85 g cocoa powder
  • 2.25 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp salt
  • 240 ml milk
  • 120 ml vegetable oil
  • 1.5 tsp vanilla extract
  • 2 large eggs
  • 240 ml hot water
Coconut Filling
  • 397 g sweetened condensed milk 14 oz can
  • 280 g sweetened shredded coconut
  • 2 tbsp sliced almonds
Coconut Frosting
  • 280 g butter
  • 280 g shortening
  • 1150 g powdered sugar
  • 1.5 tbsp coconut extract
  • 90 ml water or milk
Chocolate Ganache
  • 170 g semi-sweet chocolate chips
  • 120 ml heavy whipping cream

Method
 

Preparation Steps
  1. Preheat oven to 350°F (176°C). Prepare three 8-inch cake pans with non-stick baking spray and parchment paper.
  2. In a large bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside.
  3. In another bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
  4. Add wet ingredients to dry ingredients and beat until well combined.
  5. Slowly add hot water to batter and mix on low until smooth.
  6. Divide batter evenly among prepared pans and bake for 22–25 minutes, or until a toothpick comes out clean.
  7. Cool cakes in pans for 2–3 minutes, then transfer to a wire rack to cool completely.
  8. Make the coconut filling by mixing sweetened condensed milk and shredded coconut in a bowl. Stir until combined.
  9. For the frosting, cream butter and shortening together until smooth.
  10. Gradually add half the powdered sugar and mix until incorporated.
  11. Add coconut extract and 4–5 tablespoons of water or milk; mix well.
  12. Add remaining powdered sugar and mix until fluffy. Adjust consistency with more liquid if needed.
  13. Level the cooled cake layers so they’re flat using a serrated knife.
  14. Place first layer on a serving plate and pipe a ring of frosting around the edge to hold filling.
  15. Spread half the coconut filling inside the frosting ring.
  16. Sprinkle 1–2 tablespoons of sliced almonds over the filling and press gently into place.
  17. Repeat with second cake layer, more filling, and almonds.
  18. Top with final cake layer.
  19. Frost the sides of the cake with a thin crumb coat and chill for 10 minutes.
  20. Frost the top and sides smoothly, creating decorative stripes with an offset spatula.
  21. Prepare chocolate ganache: microwave heavy cream until steaming, pour over chocolate chips, let sit 2–3 minutes, then whisk until smooth.
  22. Drizzle ganache around the edges and over the top of the cake. Smooth with an offset spatula.
  23. Let ganache set slightly (about 10 minutes), then add extra frosting, coconut, almonds, and optional Almond Joy candy bars.
  24. Refrigerate cake until ready to serve. Best served at room temperature. Keeps well for 3–4 days.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg

Notes

For a nut-free version, omit almonds and add ½–1 tsp almond extract to the coconut filling.
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