Almond Joy Cake

Name: Almond Joy Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 ½ cups heavy cream; 2 cups semi-sweet chocolate chips; 5 eggs, (separated and room temperature); 2 cups granulated sugar; ½ cup unsalted butter, (softened); ½ cup vegetable oil; 1 teaspoon coconut extract; ½ teaspoon vanilla extract; ¼ teaspoon almond extract; 2 ¼ cups cake flour, (see recipe notes for gluten-free adaptation); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup buttermilk, (room temperature); 2 cups sweetened flaked or shredded coconut; ¼ teaspoon cream of tartar; 4 ounces cream cheese, (softened); ½ cup powdered sugar; ¼ cup heavy cream; 8 ounce tub whipped topping (Cool Whip), (see notes for heavy cream substitution ); ¼ cup sliced almonds, (toasted (see recipe notes)https://amzn.to/3s9PMQv)

12 steps

Prep:45minCook:30min

Almond Joy Cake takes the best candy bar out there and transforms it into an unbelievably decadant layer cake! An easy, homemade coconut cake is layered with fluffy coconut frosting and filling, toasted almonds, and chocolate ganache.

Updated at: Thu, 21 Nov 2024 11:51:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories638.4 kcal (32%)

Total Fat39.6 g (57%)

Carbs68 g (26%)

Sugars49.9 g (55%)

Protein6.7 g (13%)

Sodium226.9 mg (11%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Instructions

Chocolate Ganache:

Step 1

Place the chocolate chips in a medium bowl. In a small saucepan heat 1 ½ cups heavy cream until just simmering. Pour heated cream over chocolate chips. Let sit for 1 minute and then stir until chocolate is smooth, melted, and well mixed.

Step 2

Set the ganache aside to cool and thicken while making and cooling cakes. The ganache will be ready to use when it holds shape and is spreadable (can take up to 2 hours). You can also speed up process by placing it in the refrigerator, just make sure to stir every 15 minutes.

Coconut Cake:

Step 3

Preheat oven to 325ºF. Spray THREE 9 inch cake pans with cooking spray. Line each bottom with a cut-to-size parchment or wax paper circle. Spray again and set aside.

Step 4

In a large bowl place sugar, softened butter, and vegetable oil. Beat until well blended, about 2 minutes. Add the room temperature egg yolks, one at a time, beating well between each addition. Mix in vanilla, coconut, and almond extracts.

Step 5

In a separate bowl whisk together flour, baking powder, baking soda, and salt. Add about ⅓ flour mixture to creamed butter mixture, beat well. Then add ⅓ buttermilk and beat well. Continue alternating between flour and buttermilk, beating between each addition, until all is added. Stir in the coconut and set the batter aside.

Step 6

In a separate bowl, with a clean, dry beaters, beat together egg whites and cream of tarter until stiff peaks form. Fold ¼ of beaten egg whites into cake batter. Then gently fold in the remaining whites until no streaks remain.

Step 7

Divide and spread batter between three prepared cake pans. Bake for 25-30 minutes or until toothpick inserted in middle comes out clean (if using gluten free flour, it usually takes a few minutes longer to bake). Cool in pans 10 minutes and then turn onto wire racks to cool completely.

Coconut Frosting / Filling:

Step 8

In a medium bowl beat together cream cheese, powdered sugar, heavy cream, and extract until smooth and fluffy, about 2 minutes on high. Fold in whipped topping (or whipped cream) and coconut. Cover and store in refrigerator until ready to frost cake.

Assembly:

Step 9

Place one layer of cake on serving platter or cake stand. Spread a layer of ganache on cake and then a layer of coconut frosting. Sprinkle with about 1 tablespoon of toasted almonds. Repeat with second layer.

Step 10

Place third layer on top. Use remaining coconut frosting to spread over top and sides of cake.

Step 11

Transfer the remaining chocolate ganache to a microwave safe bowl. Heat ganache for 15 seconds, or until JUST pourable. Pour ganache on top and use an offset spatula to spread to sides, allowing it to drip down side of cake. Sprinkle ganache with remaining almonds. Store leftovers in the refrigerator, but serve at room temperature for best taste and texture.

Step 12

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