coconut frosting

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/

Coconut frosting is a light, fluffy, buttery, and silky frosting with a delicious balance of sweetness and tang. Use it to frost your cupcakes, cake and so much more!  

Coconut Frosting

unsalted butter (, at room temperature)

cream cheese (,

sugar

coconut milk

vanilla extract ((or seeds scraped

coconut extract

Cream

In a stand mixer fitted with a paddle attachment, cream together the butter and cream cheese.

Add the powdered sugar, coconut milk, vanilla, and coconut extract and mix until desired consistency is reached.

Frost

What makes this lemon blueberry cake recipe simply the best? First, it has a citrusy lemon glaze soaked into a light lemon sheet cake so it&#39;s extra citrusy and moist. Then it is topped with fluffy whipped cream cheese frosting to make you swoon. Plus, this cake meets the baking needs of all! Use the easy directions to make lemon blueberry cake using a cake mix, homemade, or gluten-free. It&#39;s all here!

Best Lemon Blueberry Cake (Extra Moist)

(1 ½ sticks) unsalted butter

eggs (room temperature)

vanilla extract

lemon extract

lemon zest (about 2 lemons)

all-purpose flour

baking powder

buttermilk ((see recipe notes for substitution))

blueberries

lemon juice ((use zested lemons))

cream cheese (softened)

lemon zest

heavy cream (or 2 cups Cool Whip, thawed)

blueberries, (for decorating)

lemon slices, (for decorating)

Preheat the oven to 350ºF. Grease a 9X13-inch baking pan. Set aside.

In a large mixing bowl beat together butter and sugar until very light and fluffy, about 4 minutes.&nbsp;

Add eggs, one at a time, beating well after each addition. Beat in vanilla extract, lemon extract, and lemon zest.

In a separate bowl whisk together flour, baking powder, and salt. Alternatively add flour and buttermilk to butter / sugar mixture, beating on low after each addition until just combined. Gently fold in the 1 ½ cup blueberries, reserving ¼ cup. Pour into prepared baking pan. Scatter the remaining ¼ cup blueberries on top and gently press down. This helps evenly disperse the berries, making sure they don&#39;t fall to the bottom of the cake.

Bake 35-40 minutes, or until toothpick inserted in middle comes clean. See recipe notes for baking instructions, if using gluten-free flour.

Remove from oven and mix together lemon drizzle ingredients. Poke holes all over warm cake using a skewer or fork. Pour drizzle over cake and let seep in. Use a spatula to spread drizzle around and evenly distribute. Allow cake to cool completely before frosting.&nbsp;

Lemon Blueberry Cake

In a large bowl beat together cream cheese, lemon zest, lemon extract, and powdered sugar. Set aside.&nbsp;

If using heavy cream, pour into a separate clean, large bowl. Beat on high until it holds shape and peaks form, about 3-4 minutes.&nbsp;

Fold whipped cream (or Cool Whip) into cream cheese mixture until no streaks remain.

Spread frosting on top of cooled cake and garnish with fresh blueberries and lemon slices.&nbsp;

DID YOU MAKE THIS RECIPE?? DON&#39;T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!

Lemon Cream Cheese Frosting

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

The BEST Lemon Blueberry Cake recipe has a citrusy lemon glaze soaked into a light lemon blueberry sheet cake and is topped with fluffy whipped cream cheese frosting. Follow the easy directions to make Lemon Blueberry Cake from scratch or using a cake mix.

Celebration Coconut Cake.
Perfect for a celebration, this coconut cake is made up of layers of soft coconut cake sandwiched between lemon curd then frosted with a light and airy coconut frosting.

Celebration Coconut Cake

Flour

Tsp baking Powder

Salt

eggs,

Tsp vanilla Extract

coconut

Tablespoon corn syrup

Tsp cream of Tartar

lemon

Lemon curd

Pre heat oven to 350F / 180C /...

Grease two 9 inch (23 cm) round cake...

Grease two 9 inch (23 cm) round cake pans and line the bottom with circles of parchment paper. Butter the paper and dust the entire inside of the cake pan with flour

Sift together flour, baking powder &amp; salt and...

Sift together flour, baking powder &amp; salt and set aside.

In a mixer, combine butter and sugar until...

In a mixer, combine butter and sugar until mixture is light &amp; fluffy, this will take about 5 minutes). Beat in the egg yolks and vanilla.

Using a spatula, gently fold in 1/3 of...

Using a spatula, gently fold in 1/3 of the dry ingredients until fully combined

Fold in ½ of the coconut milk, then...

Fold in ½ of the coconut milk, then fold in another 1/3 of the flour mix, followed by the other ½ of the coconut milk. Add the rest of the flour and gently fold in, incorporating as much air as possibly. Do not stir or beat the flour in. Fold until all the mix is combined.

Using the whipping attachment, whisk the egg whites...

Using the whipping attachment, whisk the egg whites until medium peaks form. The whites should fall over gently when you lift the whisk.

Gently fold the egg whites into the cake...

Gently fold the egg whites into the cake batter and then fold in the coconut.

Pour the batter into the two pans, dividing...

Pour the batter into the two pans, dividing the mixture evenly. Bake for 20 -25 minutes until cooked.

Place the pans on a cooling rack and...

Place the pans on a cooling rack and leave for 3 minutes, then remove the pans and parchment and leave to cool. Cover the cakes with a damp tea towel so the cakes do not dry out as they cool.

Combine the sugar, egg whites, corn syrup, cream...

Combine the sugar, egg whites, corn syrup, cream of tartar, water, lemon juice in a large mixing bowl. Gently whisk to mix. Set aside.

Choose a saucepan and sit a heat proof...

Choose a saucepan and sit a heat proof bowl on top. Fill the pan halfway up with water (be sure the water is not so high it is touching the bottom of the bowl) and bring to a simmer.  In the bowl, add the egg whites &amp; sugar and stir gently with a whisk until the mixture is warm and the sugar has dissolved. Remove from the heat and whisk at a high speed until stiff and glossy. (About 7 minutes). Once stiff, fold in the vanilla and ½ of the coconut.

Put a cooled cake layer, cut side facing...

Put a cooled cake layer, cut side facing up on a plate. Using a spatula evenly spread the lemon curd on top of the cake then a thin layer of frosting.

Place the second cake on top.

Using a spatula, frost the sides and top...

Using a spatula, frost the sides and top of the cake with the frosting and make indentations all over the frosting so you have peaks.

Sprinkle the remaining coconut all over the cake.

This cake can be served immediately or refrigerated...

This cake can be served immediately or refrigerated for up to 2 hours before serving.

This Coconut Buttercream Frosting is a great frosting for cupcakes and cakes.

Coconut Buttercream Frosting

(1 stick) salted butter

cream cheese, (at room temperature)

toasted coconut for garnish, optional ((see Recipe Notes below))

In a large bowl, beat the butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add the powdered sugar, beating at low speed until blended. Increase the speed to medium, and slowly add the cream of coconut and vanilla, beating until smooth.

Spread onto cupcakes or cake.&nbsp; You can try to use a piping bag, but it's a pretty soft frosting so it may or may not pipe very well.&nbsp; Keep refrigerated until ready to serve.

This Coconut Buttercream Frosting is super fluffy and can be made in just 5 minutes! It will add that tropical flare you are looking for to all your cakes and cupcakes! Just combine some simple ingredients like coconut milk, sugar, and butter, and you&#39;ll be ready to frost in no time! This is the best frosted on top of coconut cupcakes!

5 Minute Coconut Buttercream Frosting

unsalted butter (softened, 226 grams)

confectioners sugar (454 grams)

½ tbsp coconut milk

½ tsp coconut extract ((optional))

kosher salt

In the bowl of a hand or stand mixer fitted with the paddle attachment cream the 1 cup butter and 4 cups confectioners sugar on low speed moving up to medium as the sugar mixes in.

Continue to mix on medium speed for 1 minute.

Stop the mixer and scrape down the sides of the bowl.

Add the 4 ½ tbsp coconut milk and pinch of salt. Mix on low again moving up to medium and whip for 2 minutes.

Frost on your favorite cupcakes or between cookies!

I was trying to find a recipe close to the old nicked bakery coconut cake. I am definitely not disappointed! Great easy recipe!!

The internet states that coconut milk should be refrigerated once open (just like cows' milk).  Not sure how this buttercream can be kept at room temperature for up to 5 days.

I made this frosting substituting milk for coconut milk , added a tsp of coconut extract and topped it with toasted coconut!!!!! Delicious!!! It will be in my favorite recipes  file now!!! Thank you!!!

This frosting is delicious! I generously frosted 24 pineapple cake cupcakes and there was leftover frosting. It is finger lickin’ good! Yum!

I just finished making this recipe.
Took me a while and I’m just getting into baking. I followed the recipe to the T. 
I had a heart shaped baking pan so I did one layer then placed the heart on top. Then topped the coconut off with some gold edible glitter. I left the cream cheese out and the frosting was still great.
I have lots of frosting left over, what do you recommend for storage so it doesn’t go bad?

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Top Tags

Almond Joy Layer Cake

Coconut Frosting

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5 Minute Coconut Buttercream Frosti...

Top 6 coconut frosting recipes from across the web

The most viewed coconut frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Almond Joy Layer Cake

Coconut Frosting

Best Lemon Blueberry Cake (Extra Mo...

Celebration Coconut Cake

Coconut Buttercream Frosting

5 Minute Coconut Buttercream Frosti...

The most viewed coconut frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine