Moist Almond Joy Cake With Coconut Cream Frosting Recipe

As a lifelong Almond Joy fan, I created a Coconut Cake layered with homemade coconut frosting, toasted almonds, and glossy chocolate ganache that hides one surprising ingredient.

I still can’t get over this Almond Joy Cake idea. Picture a Coconut Cake turned up to eleven with a cloud of Coconut Cream Frosting, pockets of shredded coconut, toasted almonds and that chocolate edge that makes it feel like the candy bar but somehow more grown up.

I used full fat canned coconut milk in the batter and unsalted butter in the frosting because it just sings together, messy and unapologetic. It’s the kind of cake that ruins your restraint and makes birthdays feel like a dare.

If you love Almond Joy or just crave sweets treats, you’re gonna be curious enough to try a slice.

Why I Like this Recipe

– I love how each bite has soft pillowy cake and little crunchy surprises, keeps me hooked.
– I like that it’s rich but not sickly sweet so I can have seconds without feeling guilty.
– I’m proud of how it looks on the table people always think I spent forever on it.
– I can prep most of it ahead, which means less stress and it actually tastes better the next day.

Ingredients

• All-purpose flour: Provides carbs, structure, some protein; refined so less fiber than whole grain
• Unsalted butter: Adds richness, fat and flavor; helps tender crumb, high in saturated fat
• Eggs: Provide protein, moisture and lift, help bind ingredients, adds richness
• Canned coconut milk: Gives creamy coconut flavor, adds fat and moisture, dairy free option
• Shredded coconut: Sweet, chewy texture, adds fiber and healthy fats, gives coconut punch
• Sweetened condensed milk: Very sweet, thick, adds chewiness to filling, heavy in sugar
• Cream cheese: Tangy, creamy base for frosting, adds moisture and slight tang
• Powdered sugar: Main sweetener for frosting, makes it fluffy but very sugary
• Semi sweet chocolate: Melts into ganache, gives bittersweet chocolate contrast, adds richness
• Almonds: Crunchy, nutty topping, provide protein, healthy fats and toasty flavor

Ingredient Quantities

• For the cake
• 2 1/2 cups all purpose flour (312 g)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 1 cup unsalted butter room temp (226 g)
• 1 3/4 cups granulated sugar (350 g)
• 4 large eggs room temp
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup full fat canned coconut milk shaken (240 ml)
• 1/2 cup sour cream or plain Greek yogurt room temp (120 ml)
• 1 cup sweetened shredded coconut (80 g)
• For the coconut filling
• 1 1/4 cups sweetened shredded coconut (100 g)
• 1 cup sweetened condensed milk (about 306 g)
• 1 teaspoon vanilla extract
• Pinch kosher salt
• For the coconut cream frosting
• 1 cup unsalted butter room temp (227 g)
• 8 ounces cream cheese room temp (226 g)
• 6 to 7 cups powdered sugar sifted (720 to 840 g)
• 1 teaspoon coconut extract or 1 tablespoon vanilla extract
• 2 to 4 tablespoons heavy cream or milk as needed
• 1 1/2 cups sweetened shredded coconut toasted or untoasted (120 g)
• For the chocolate ganache
• 8 ounces semi sweet chocolate chopped (225 g)
• 1/2 cup heavy cream (120 ml)
• 1 tablespoon unsalted butter or light corn syrup for shine optional
• Toppings and extras
• 1 1/2 cups whole almonds toasted and roughly chopped
• Extra shredded coconut for sprinkling
• Cooking spray or butter and flour for pans
• Confectioners sugar for dusting optional

How to Make this

1. Preheat oven to 350F (175C). Grease and line two 8 or 9 inch round pans with parchment, then grease the parchment. On a rimmed baking sheet toast 1 1/2 cups shredded coconut and 1 1/2 cups whole almonds (separately or together) about 5 to 8 minutes, stirring every 1 to 2 minutes, until golden and fragrant; remove almonds to cool then roughly chop, set toasted coconut and chopped almonds aside.

2. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon fine salt in a bowl; set aside.

3. In a large bowl cream 1 cup (226 g) unsalted butter room temp with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3 to 5 minutes. Add 4 large eggs one at a time beating after each, then stir in 1 teaspoon vanilla extract and 1 teaspoon almond extract.

4. In a measuring cup mix 1 cup full fat canned coconut milk (shaken) with 1/2 cup sour cream or plain Greek yogurt. Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk mixture, beginning and ending with the dry ingredients, mixing just until combined. Fold in 1 cup sweetened shredded coconut (80 g). Dont overmix.

5. Divide batter evenly between the prepared pans, smooth tops, and bake 25 to 30 minutes (depending on pan size) or until a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then run a knife around edges and turn out onto a rack to cool completely. Chill layers 20 to 30 minutes if you want easier stacking and cleaner cuts.

6. Make the coconut filling: stir together 1 1/4 cups sweetened shredded coconut (100 g), 1 cup sweetened condensed milk (about 306 g), 1 teaspoon vanilla extract and a pinch kosher salt until well combined. If filling is too loose refrigerate 10 minutes to firm up.

7. Make the coconut cream frosting: beat 1 cup (227 g) unsalted butter with 8 ounces (226 g) cream cheese until smooth. Gradually add 6 to 7 cups sifted powdered sugar (720 to 840 g) until you reach sweetness and stiffness you like. Add 1 teaspoon coconut extract or 1 tablespoon vanilla extract and 2 to 4 tablespoons heavy cream or milk as needed to make a spreadable, pipeable consistency. Fold in about 1 cup of the toasted shredded coconut or reserve some for garnish.

8. Make the chocolate ganache: heat 1/2 cup (120 ml) heavy cream until just simmering, pour over 8 ounces (225 g) chopped semi sweet chocolate, let sit 2 to 3 minutes then stir until smooth; stir in 1 tablespoon unsalted butter or light corn syrup if you want extra shine. Let ganache cool until slightly thickened but still pourable.

9. Assemble the cake: level layers if needed. Place one layer on a board, spread half the coconut filling evenly, then a thin layer of frosting. Add the second layer, spread remaining filling and a crumb coat of frosting around the whole cake. Chill 15 to 20 minutes to set the crumb coat, then finish with a final coat of frosting. Pour ganache over the top letting it drip down the sides, use an offset spatula to smooth if needed. Immediately press chopped toasted almonds around the sides and sprinkle extra toasted coconut on top, dust with confectioners sugar if you like.

10. Chill the cake 30 minutes to set the ganache and frosting, store covered in the fridge (bring to room temp 20 to 30 minutes before serving for best flavor). Tip: use a hot clean knife for each slice, warm under hot water and wipe dry for clean cuts, and dont overmix batter or frosting or you’ll lose fluff.

Equipment Needed

1. Oven (preheat to 350F / 175C)

2. Two 8 or 9 inch round cake pans, parchment paper and cooking spray or softened butter to grease

3. Rimmed baking sheet for toasting coconut and almonds

4. Mixing bowls (large for batter plus 1 or 2 medium bowls)

5. Electric mixer (stand or hand) or a sturdy whisk if you prefer

6. Measuring cups, measuring spoons and a kitchen scale for accuracy

7. Rubber spatula and an offset spatula for folding and smoothing frosting

8. Small saucepan or microwave safe bowl and a heatproof bowl for making ganache

9. Cooling rack and a serrated knife or cake leveler for trimming layers and clean slices

FAQ

Moist Almond Joy Cake With Coconut Cream Frosting Recipe Substitutions and Variations

• All purpose flour: use a 1 to 1 gluten free all purpose blend that contains xanthan gum, measure same amount and no other changes. Or try whole wheat pastry flour 1 to 1 for a nuttier cake, it may be a touch denser so add 2 to 3 tbsp extra coconut milk if the batter seems thick.
• Unsalted butter: swap for salted butter by weight and skip any extra salt in the recipe, works great. For dairy free, use solid coconut oil 1 to 1 (cake will taste more coconutty and be slightly more tender).
• Sweetened condensed milk (for the coconut filling): make your own by simmering 1 cup evaporated milk with 1 cup granulated sugar until it thickens and cools, or for a dairy free version reduce 1 cup full fat coconut milk with 1/3 to 1/2 cup sugar until syrupy.
• Cream cheese (in the frosting): replace with mascarpone 1 to 1 for a milder, creamier finish. If you want a plain buttercream instead, omit the cream cheese and add about 6 to 8 tbsp extra butter plus 1 to 2 tbsp heavy cream, then adjust powdered sugar to taste.

Pro Tips

1. Weigh your dry ingredients, especially the flour and shredded coconut, instead of using cups. Cup measurements vary so a scale makes the cake way more consistent, trust me you wont regret it.

2. Get butter, eggs and sour cream to true room temp before mixing. If they’re cold you’ll have to overmix to get things even and that kills the crumb; if you’re in a hurry cut butter into small pieces or sit eggs in warm water for 10 minutes.

3. Fold the flour in gently and stop as soon as the streaks vanish, overmixing makes the cake dense. A few little streaks are ok, theyll finish disappearing while baking.

4. Toast the coconut and almonds ahead and let them cool completely before using so they stay crisp and dont melt the frosting; chop the almonds roughly for texture, and press them into the sides while the ganache/frosting is still tacky for better adhesion.

5. If ganache seems too runny let it cool until it thickens slightly before pouring, if it gets too stiff warm it a few seconds in the microwave. For clean slices warm a knife under hot water, dry it, slice, wipe and repeat.