almond joy recipe

This Almond Joy Layer Cake is made with layers of moist chocolate cake, a delicious flakey coconut filling, almond slivers, coconut frosting and chocolate ganache! It's the perfect cake for any celebration!

Almond Joy Layer Cake

(228 grams) all purpose flour

(414 grams) sugar

(85 grams) cocoa

tsp baking soda

tsp baking powder

salt

(240 milliliters) milk

(120 milliliters) vegetable oil

tsp vanilla extract

eggs

(240 milliliters) hot water

sweetened condensed milk

(280 grams) sweetened shredded coconut

2-4 tbsp sliced almonds

(280 grams) butter

(237 grams) shortening

(1150 grams) powdered sugar

tbsp coconut extract

water

oz (1 cup) semi-sweet chocolate chips

(120 milliliters) heavy whipping cream

Almond Joy candy bars, optional

Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
2

. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.

. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

. Add the wet ingredients to the dry ingredients and beat until well combined.

. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.

. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

. To make the coconut filling, add the shredded coconut and sweetened condensed milk to a medium bowl and stir to combine. Set aside.

. To make the frosting, add the butter and shortening to a large mixer bowl and mix together until well combined.

0. Add half of the powdered sugar and mix until smooth.

1. Add the coconut extract and 4-5 tablespoons of water or milk and mix until smooth.

2. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed.

3. To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat. See my tips on how to level a cake and how to stack a cake.
14

Place the first cake layer on a serving plate or cardboard cake circle then pipe a dam of coconut frosting around the edge of the cake.
15

Add about half of the coconut filling inside of the dam, then spread evenly into an even layer.
16

Sprinkle 1-2 tablespoons of slivered almonds over the top and press into the filling.
17

Add the next cake layer, then top it with another dam of frosting, the remaining coconut filling and more slivered almonds.
18

Add the final cake layer to the top of the cake.
19

Smooth out the frosting on the sides of the cake, creating a thin crumb coat.
20

Add about 1 cup of frosting to the top of the cake and smooth into an even layer.
21

Frost the cake using my tutorial for how to frost a smooth cake. Stop just before using the paper towel, which won’t be necessary with the pattern on the sides of this cake.
22.

se an offset spatula to create the stripes around the cake.
23.

et the cake aside and make the chocolate ganache (see my tips on making chocolate ganache). Put the chocolate chips in a heat proof bowl.
24.

icrowave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
25.

se a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips on making a chocolate drip cake.
26.

llow the ganache to firm a bit, about 10 minutes, then top with remaining frosting, a little more shredded coconut, almond slivers and Almond Joy candy bars.
27.

over well and refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.

Hi Lindsay !
first, your recipes is soooo good ! i really love the texture of your chocolate cake !!  For this one, the only thing is that i had waayy too much frosting left. But i used it for another cake ;). But for the cake itself, very good ! 
My question is, do you have any recipe without eggs ??? my daughter has an allergy :( 

thank you ! :)

I made this cake for my family and it was the best cake we’ve ever eaten! Thank you so much for this great recipe!

This chocolate cake recipe is really perfect! The moistest one I have ever made. I made a coconut Swiss buttercream with this instead of the American buttercream as the recipe is written, and it was perfect - and not overwhelmingly sweet. I also used unsweetened coconut flakes in the filling to cut down on some of the sugar that is already in the condensed milk. Would totally make this again.

https://www.youtube.com/watch?v=wkMuj8qFZBQ

This Almond Joy Layer Cake is made with layers of moist chocolate cake, a delicious flakey coconut filling, almond slivers, coconut frosting and chocolate ganache! It’s the perfect cake for any celebration! Recipe: https://www.lifeloveandsugar.com/almond-joy-layer-cake/

These homemade Almond Joy bars are made with only 5 ingredients - they are a simple homemade version that&#39;s light, tasty and easy to make!

Almond Joy Bars

coconut

coconut oil (melted)

honey

almonds

baking chocolate (melted)

Line a loaf pan with parchment paper. Set aside.

Mix the shredded coconut, melted coconut oil and honey in a large bowl until well combined and sticky.

Press the mixture into the prepared pan. Line the almonds evenly across the filling in 3 rows of 6. Press lightly to secure.

Chill in the refrigerator until completely firm, at least 2 hours or overnight

Once solid, lift from the pan using the parchment paper, and use a very sharp knife to cut into 18 equal squares.

Use a fork to dip each bar into the melted chocolate. Allow any excess chocolate to drip and place back on the parchment paper.

Refrigerate again until the chocolate sets, about 30 minutes. Keep refrigerated until ready to serve.

A keto fat bomb flavored with chocolate, coconut, and almond.

Keto Almond Joy Recipe | No Bake Fat Bombs

unsweetened coconut flakes

coconut milk

coconut oil

Liquid Stevia

tsp almond extract

tsp xanthan Gum

oz Unsweetened Bakers Chocolate

tbsp coconut oil

almonds, raw

Heat a saucepan on low heat and add coconut milk to the pan.

Add in the coconut oil and coconut flakes, and stir letting it cook down a bit.

Add in stevia drops and almond extract, stir and let it cook on low for 5 minutes.

Add in xanthan gum and stir.

Line an 8x4 loaf pan with parchment paper and pour the coconut mixture into the pan. Press it out evenly over the parchment paper (1/2 inch thick) and let set in fridge for one hour.

Pull out the parchment paper and cut the coconut bar into 12 even pieces.

Optional: Place an almond on top and gently press down into center.

Place almond joys in the freezer as you make the chocolate coating

Coconut filling

Chop the chocolate up and add to a microwave safe bowl.

Add the coconut oil and stevia to the bowl and microwave until fully melted.

Pull the almond joys out of the freezer and dip them into the chocolate coating either fully or partially coating them.

Store in fridge and enjoy!

Chocolate Coating

Love this recipe. In my opinion, you cannot go wrong with coconut and almond and chocolate!!!  I wonder though, if the 4TBS coconut oil should be used in the coconut mixture and 2TBS in the chocolate coating?

I loved this recipe so much and I made them into balls so i can dip them into chocolate sauce easier but 10/10 recipe and so easy too!

I tweaked this a bit.  I put the coconut into a blender and chopped it super fine, I also used a silicon mini muffin tin, and put a thin layer of chocolate on the bottom, froze it and then stuffed it with the coconut mix, and then added another layer of chocolate on top.   Popped them out once frozen, and kept them in the fridge for 3 weeks as we munched them.  I also used Xylitol instead of Stevia, and man... these things are better than candy, with almost zero net carbs.  Bravo on the idea!

I made these and here are my tweeks.  I used all coconut creme (from frig) and no liquid.  The coconut mixture was waaaaay creamier.  I also took a tablespoon and made individual servings right away they were easier to handle frozen.  And then I poured the melted chocolate over them with a mesh wire racking catching all the unused chocolate.

https://content.jwplatform.com/videos/KwHK89m1.mp4

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The most viewed almond joy recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine