Almond Joy Cake- Coconut and almond lovers can celebrate with this cake made just for them. Plus, learn the secret to the richest softest cake ever made! This six inch cake is part of my collection of small cake recipes.
This Almond Joy cake made from scratch is part of my collection of Almond Joy inspired treats. If you enjoyed my Almond Joy brownies, wait until you taste this cake! It’s the richest, softest vanilla cake you will ever eat. I made coconut cream cake, filled it with coconut, almond and fudge and topped it with ganache.
How Do You Get a Rich, Soft, Moist Coconut Cake?
The secret to this really soft cake is cream of coconut! At first, I though cream of coconut would give me a really strong coconut flavor. Well, it turns out that cream of coconut does not flavor cake much, but cream of coconut does make cake really really soft!
What I Used For a Coconut Cake Filling
Actually, this cake has two easy to prepare filling layers. The first layer is a mix of shredded coconut, sliced almonds and condensed milk. It tastes just like the inside of the candy bar. A coating of ganache makes up the second layer. Like the outside of the candy bar!
How To Decorate the Almond Joy Cake
I really love the look of drip cakes, so I coated this cake in a thin layer of my classic vanilla buttercream with a ganache drip on top. (For more coconut flavor, you can make a coconut buttercream by adding coconut extract to the vanilla buttercream recipe.)
If you are having trouble with ganache drips, several tutorials are available on YouTube. For example, Chelsweets has an excellent one.
Finally, I also quickly toasted some coconut on the stove top and used it to decorate the bottom of the cake. This also covers up any imperfections in frosting the cake!
Almond Joy Cake
A layered coconut cream cake filled with sweet coconut almond and chocolate ganache. Decorate the outside with vanilla buttercream, toasted coconut and a ganache drip for a beautiful presentation.
For the Cake
- 1 ½ cups cake flour, 200g
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ⅜ cup sugar, 300g
- ½ cup unsalted butter, room temperature
- ½ cup coconut cream , such as Coco Lopez
- 2 large eggs , separated
- 1 teaspoon vanilla extract
- ½ cup buttermilk
Coconut Almond Filling
- ½ cup sweetened condensed milk
- 1 ½ cups sweetened shredded coconut, 280g
- 2-4 Tablespoons sliced almonds
- ½ cup chocolate
- ¼ cup heavy cream
Ganache Topping and Buttercream
- ⅓ cup heavy cream
- ½ cup chocolate chips
- 2 cups vanilla buttercream
For the Cake
- Preheat oven to 350°F. Butter two 6 inch cake pans and line the bottom with parchment paper. Dust the pans with flour.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- Using an electric mixer, beat sugar, butter and Coco Lopez in a bowl until light and fluffy. Add the egg yolks and vanilla extract one at a time until incorporated. On low speed, alternate adding the dry ingredients and the buttermilk in a total of five additions starting and ending with dry ingredients. Mix until just blended.
- In a separate large bowl, beat egg whites with an electric mixer until stiff but not dry. Gently fold beaten egg whites into the batter.
- Divide cake batter evenly between prepared pans. Bake for 30-40 minutes or until a toothpick inserted into center comes out clean. Cool cakes in pans on a cooling rack 10 minutes. Run a small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
- I usually wrap each cake round in plastic and place them in the freezer until I am ready to frost. If you don’t have time to do this, make sure your cakes are completely cool before frosting.
Coconut Almond Filling
- Combine the condensed milk, shredded coconut and almonds in a bowl.
- Mix and set aside.
- Heat the heavy cream to a gentle boil and pour it over the chopped chocolate in a bowl.
- Slowly stir with a whisk until it comes together. It should be dark and smooth.
- Place the first cake round on a plate (or cake card board) and spread the coconut almond filling on top of it.
- Drizzle the fudge filling on top of the coconut layer. Gently spread it around with a spatula.
- Place the second cake layer on top of the fudge layer.
- Spread a thin layer of vanilla buttercream on the top and sides of the cake. Chill the entire cake in the refrigerator or freezer for at least 30 minutes.
- Add another layer of buttercream all over the cake and chill the cake again while you prepare the ganache topping.
- Heat the heavy cream to a gentle boil and pour it over the chopped chocolate. Slowly stir with a whisk until it comes together.
- Transfer the ganache to a squeeze bottle.
- Slowly drip chocolate around the edges of the cake. Test the first drip. If it’s too runny, let it cool more before adding drips. Carefully spread the rest of the ganache on top of the cake.
- Use any extra buttercream to pipe decorations on top of the cake.
- Do not use coconut milk! Coconut milk is not the same as cream of coconut. This cake sometimes forms a crunchy top. If you want to avoid it, use a large serrated knife to carefully saw off a thin layer of the top before assembling the cake.
- If you don’t have a squeeze bottle to create drips, you can also use a spoon to slowly drip around the cake.
- Variations: For more coconut flavor in each bite, make 4 layers of cake by slicing each cake round and evenly distribute fillings between each layer. Use 1 teaspoon of almond extract in place of or in addition to vanilla extract.
Nutrition Information:Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 1007Total Fat: 43gSaturated Fat: 29gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 108mgSodium: 352mgCarbohydrates: 120gFiber: 6gSugar: 92gProtein: 10g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.
This post was originally posted on DessArts in February 2012. It has since been updated with new text, photos and a recipe revision.
Looks lovely, Urvashee! And I'm sure it was totally delicious! S must be have been very very happy.
Bonita Shaw says
When making the fudge filling what chocolate do you use milk, dark or semi sweet?
Hi Bonita, I used dark chocolate (60%) because that is my favorite but you can use semi-sweet if dark chocolate is too bitter for you.
Carolyn Storandt says
On the fudge filling, what type of cream do you use?
Heavy cream is what you would use.
Karla moretto says
Turned out great I made it for our sons birthday and everyone loved it.
So wonderful to hear. Glad it you loved it.
Can we replace cake flour with all-purpose flour?
Can I double the recipe and use three 9-inch round cake pans?
Sorry for the late response! Doubling it would work well in 2 nine inch pans but you can divide it into three and have thinner layers. Just don't expect it to be higher because it's three layers.
norma stephens says
I made the cake. I followed the recipe. The cake never baked after 40 minutes the cakes were still like soup. I was so disappointed I don't know if I will try again, it was an expense mistake.
This is the cake that I’d like to make for my daughter’s birthday, but sadly, we are apart, I hope to see her soon. Thanks so much for posting this, (you’re one of the few bloggers who calls it what it is, an almond joy cake) it means a lot to me.
Racheal, I'm glad you like it...thanks so much for visiting my blog. Hope you get to see her soon!
In the list of ingredients it calls for 1/4 tsp of salt. In the directions it says add 1/2 tsp of salt. Is it 1/4 or 1/2.
So sorry for the error. It should be 1/4 teaspoon. Thanks so much for letting me know. I've corrected it.
I'm new to baking fresh cakes and i made this cake yesterday. I added the 1/4 tsp. of salt and after i baked the cakes, i realized i never added the pinch of salt. When and where does the pinch go in?? By not adding it, will my cake taste or come out any different?
I'm so sorry, that pinch of salt is an error. Your cake will come out just fine. Thanks for letting me know. I've corrected it.
Hi. Just making this recipe. I didn’t have 6” pans but I saw a comment that said that I could double the recipe and use 2 9” pans. It is currently overflowing in my oven making a mess. It should have been made into 3 9” pans or really tall sided pans. I just have regular cake pans from Walmart, not fancy baking pans so maybe they’re shorter. Hopefully I can salvage some of it. I did a taste test of the batter and it was incredible so finger’s crossed.
Made this cake , doubled the recipe used three 9 inch pans the cake just wouldn’t bake , so disappointed. The outside of the cake was baked no way to get the middle done . The flavour was very good, but the cake ended up in the garbage . I am a baker of all sorts of sweets , never had a problem before .