Almond Joy Cake – chocolate almond cake layers with a coconut buttercream, toasted coconut and almond filling and chocolate ganache.
Almond Joy Cake
Almond Joy cake- I’m so excited to share this recipe! But, I have to preface it by saying I’m actually not a huge fan of the candy bar, Almond Joy. It’s the coconut. I’ve never been a fan of raw coconut. Toasted coconut, on the other hand, is a whole different story. I can eat it by the handfuls!
So, when a few of my friends requested I come up with an Almond Joy cake, I was hesitant at first. I just wasn’t excited about a raw coconut filling, like the candy bar.
But lucky for us, my girlfriends were persistent and I eventually decided to add it to my list of cakes to make.
My Spin
As I thought about how I would put my own spin on this candy bar inspired cake, I knew I couldn’t use raw coconut. It had to be toasted coconut – which made me think of the coconut crack filling in my German Chocolate Cake, inspired by Milk Bar. Like this one, my German Chocolate Cake uses toasted coconut in the filling instead of raw coconut. For my almond joy cake, I also decided to add some toasted almonds to the filling. This gives it some more texture and resemblance of an Almond Joy.
For the almond joy cake layers, you’ll see I use my go-to chocolate cake recipe and add a little almond extract. Feel free to add more extract if you like a stronger almond flavor. I use only two teaspoons for a subtle flavor. But, I know some of you love almond extract and may want more. Make sure to taste test the batter along the way!
And instead of coating the cake in chocolate like the candy bar, I decided to use my coconut buttercream from my Coconut Key Lime Pie Cake. This frosting is out of this world! It’s so creamy and smooth, and the flavor is perfection.
Finishing Touches
To finish up the almond joy cake, I wanted to add a bit more chocolate in the cake. Within each layer, you’ll have some chocolate ganache, as well as a chocolate drip on top. I really like the balance of the not-so-sweet dark chocolate cake and ganache with the sweet and salty coconut almond filling and coconut buttercream.
I took one bite of this cake and about died! Honestly, I surprised myself with how much I like this coconut filled cake. Every bite is a little piece of heaven, if you ask me.
Here’s a quick stacking tutorial, with a fun little appearance by miss Avery. And, as always, instructions for assembly are in the recipe below.
hi,
so coconut cream is similar to whipping cream? like the texture ? what would be a good substitute?
The coconut cream I like isn’t the canned one. It’s the kind you add to mixed drinks. I actually shared it on my insta stories today. The best sub would actually be heavy whipping cream.
Hi, is the coconut almond filling like a crumble? Does it bake into a cookie-type bar & then you break it apart or what is the texture I’m going for and how do I use it? It is similar to a granola after baking? Also, where do you get coconut emulsion and what is it? I’m making this tomorrow with pecans instead of almonds and it looks SO good!! Can’t wait! Thanks so much!
You actually bake the filling without the coconut and almonds first. It’s a gooey consistency after it bakes and then you stir in the almonds and coconuts. Coconut emulsion can be found at Michaels sometimes or some grocery stores have coconut extract. but I got mine at Orson Gygi and Amazon.
Is milk powder the same as powdered milk?
yes
I don’t have coconut emulsion. Can I use extract?
What is coconut emulsion, and where do you find it?
It’s like an extract but it’s not made with alcohol and is a bit creamier in flavor. I got my coconut emulsion on Amazon, but if you can’t find it, you can use coconut extract.
I made this cake for my husband’s birthday. It was delicious. I was pleasantly surprised to see there was still plenty of filling left for the cake even after I ate so much of it before using. Man! That stuff is delicious! However, I barely had enough ganache and frosting for this cake. I haven’t had that problem before with any of your recipes, but this time I ran out. I wasn’t able to do any kind of piping or decorating on top. I would make extra next time for sure.
My recipes give you enough frosting for about 3/4 cup frosting between each layer and then enough to frost the outside of the cake – but if you want to pipe on the cake, you’ll have to add another 1/4 of the frosting recipe.
Is this recipe no longer available?
It’s back!
hi i noticed the filling calls for heavy cream, and just wanted to ask if this is the same as heavy whipping cream? I think i have seen just a plain heavy cream at the grocery store before but just wanted to double check.
Hello, to make the glaze you use “coconut cream”. I am from Spain, Madrid. And here is one called the same “coconut cream” and goes in a can. And another one called “coconut milk” Do you know which one can help me?
Thank you!!
If you don’t have the cream of coconut in the bottle, then I would use the coconut cream in the can and make sure to mix that cream well on it’s own before adding to the frosting.
Hello,
What can I use in replace of the coconut emulsion? My stores do not sell it and I’ve waited too long to order it. I’d like to make this for Saturday.
Coconut extract will work.
I have tried 4 of your cake recipes now and I never get a good rise. I’ve made sure my baking powder is good, room temperature ingredients, don’t over mix etc and I still don’t seem to get a great rise. The texture of the cake is fine but it doesn’t seem to actually rise up the sides of the pan. Any other tips? How thick are your cake layers supposed to be? I just feel like I can’t make cake
You can make cake! My chocolate cake doesn’t rise as high as some of my vanilla ones! The cake should still be a great size once you assemble it together!
Hi,
I am making this cake and have followed instructions exactly. My filling looks more like German chocolate frosting, which I thought was fine until I started assembling and then watched your assembly video. The instructions say you can use immediately or refrigerate for later. I let it cool on the counter and then started assembly, but it is squishing out the sides. What is the filling supposed to be like…do I need to let it cool in the refrigerator and let it harden? It looks like crumbles in your assembly video.
Did you pipe a border of frosting around your cake before you put the filling in? That will stop it from coming out of the sides. Its not crumbles. Its a soft filling like german chocolate.
This cake looks amazing, and I’m excited to make it! Thanks so much for the recipe! Quick question: coould the measurement for the granulated sugar in the filling be incorrect? 156 grams of sugar equates to about 3/4 of a cup for me. So I’m wondering how much to add.
I’ll fix it. It should be 250g
This looks delicious. I haven’t been much of a cake fan but I made your coconut key lime and now I want to make them all! Is milk powder—malted milk powder or powdered milk?
Powdered milk.
I’m wondering if the instructions for toasting the coconut is off. My first pass, the coconut completely burned before the first 10 minutes at 425. My second round, I lowered the temp to 375 and had to pull them out at 7-8 minutes because it was getting too toasty. Not sure how you managed to get 20 minutes of toasting at a high temperature.
I will switch that now! It should be about 8-10 minutes.
Can this be made a day in advance? Does the cake need to be refrigerated if so?
Keep it in the freezer wrapped in saran. Take it out the morning of!
Made this for my husband’s birthday in September and he loved it! Thought of it again today because he started hinting I make it again sometime soon. One of the best cakes either of us have ever had.
Thank you so much!
Hi! I’m thinking about making this cake for my friend’s birthday this weekend. I was wondering if you have a recommendation for another frosting I could use. I’m not a fan of buttercream. I have tried some of the European buttercreams, like Italian, which I liked ok, but I’m partial to whipped cream frosting. I’m wondering if it would go with this cake? Sometimes it’s too light for some cakes. I could either make it chocolate and/or add coconut extract.
I’m sure it would be great!
Sorry, another comment. I couldn’t find powered milk at the stores and when I googled substitutions, it said I could use milk if there was already liquid being used. Do you think this will be okay to use in the filling? Should I decrease the amount of cream? Any suggestions to avoid going to the store again? I also couldn’t find sweetened coconut but already have unsweetened so was just going to use that. I’m assuming that will be okay?
Thanks for your help!
Oops, one more question. I just noticed that it was a three layer cake. Would it still work if I divided the cake recipe by 2/3 and just made two layers? (I guess I would do that for the filling too?)
Perfection cake but I always struggle with the almond coconut filling. It never cooks for me in the time you say it does. Why?
Let it cook longer!
This is literally the best cake ever! It’s so worth all the steps. I made it for my husband’s birthday, and while my nephew was eating his piece he said “I wish this cake would never end”
I love that!
How many grams of flour is in this recipe?
!Muchas !
Hi Courtney!
I just love all your cakes! For the almond joy cake, how far in advance can I make it and does it need to be refrigerated? Thanks!!
You can make it as far ahead as needed. I recommend freezing it. The fridge will dry it out.