Best 2 Almond Joy Layer Cake Recipes

Almond Joy lovers, get ready to indulge in a symphony of flavors with our delectable Almond Joy Layer Cake. This heavenly creation is a delightful fusion of textures and tastes that will tantalize your taste buds and transport you to a tropical paradise. With three enticing recipes in one article, we're offering a trio of Almond Joy-inspired treats that will surely satisfy your cravings. Dive into the richness of the Almond Joy Layer Cake, a masterpiece of moist chocolate cake layers, luscious coconut filling, and a velvety chocolate ganache frosting. Experience the irresistible Almond Joy Cupcakes, bite-sized morsels of chocolate-coconut bliss topped with a creamy ganache. And for a quick and easy fix, whip up a batch of Almond Joy No-Bake Bites, a delightful combination of oats, coconut, chocolate chips, and sweetened condensed milk. Whether you're celebrating a special occasion or simply indulging in a moment of pure indulgence, these Almond Joy recipes are guaranteed to bring joy to your heart and a smile to your face.

Let's cook with our recipes!

ALMOND JOY LAYER CAKE

Almond Joy Layer Cake image

This is an absolutely fabulous recipe in both the taste and looks department. It was straight forward to follow and came from Rachael Ray's magazine "Everyday". If you like chocolate, coconut and almonds you will love this cake. It is very moist and flavourful! The only thing I changed was that I used semisweet chocolate chips instead of a chopped chocolate bar.

Provided by hannahvankirk

Categories Dessert

Time 1h25m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

Ingredients

2/3 cup unsweetened cocoa powder
1/2 cup unsalted butter, cut into 8 pieces
3 ounces semisweet chocolate, chopped (about 1/2 cup)
2 1/4 cups granulated sugar
4 teaspoons pure vanilla extract
1/2 teaspoon salt, plus a big pinch
3 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 (14 ounce) bag sweetened flaked coconut (4 packed cups)
2 cups sliced almonds
3 cups heavy cream
1/3 cup confectioners' sugar

Steps:

Preheat the oven to 325. Butter two 8-inch-by-2-inch round cake pans. Line with parchment and butter the parchment.
In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whist in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 ½ cups granulated sugar, 2 teaspoons vanilla and ½ teaspoons salt. Whisk in 1 egg at a time, beating well after each addition.
In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in the lower third of the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
In a saucepan, combine ¾ cup cream, the remaining ¾ cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 teaspoons vanilla and 3 packed cups coconut. When cool, fold in the 1 ½ cups almonds.
Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and refrigerate for at least 4 hours to firm up.
Whip the remaining 2 ¼ cups cream with the confectioners' sugar until stiff. Spread over the cake. Sprinkle the top and or sides with the remaining almonds.

Nutrition Facts : Calories 811.4, Fat 54.8, SaturatedFat 32.7, Cholesterol 148.3, Sodium 379, Carbohydrate 78.8, Fiber 6.6, Sugar 56, Protein 10.6

ALMOND JOY LAYER CAKE

Almond Joy Layer Cake image

If you like Almond Joy candybars, you will love this recipe. It's the next best thing. Everytime I've ever made this cake, it was a big hit.

Provided by Jo Ann Gullett

Categories Cakes

Time 35m

Number Of Ingredients 14

Ingredients

2/3 c unsweetened cocoa powder
1 stick unsalted butter, cut into 8 pieces
3 oz. semisweet choclate, chopped
2 1/4 c granulated sugar
4 tsp pure vanilla extract
1/2 tsp salt, plus a big pinch
3 eggs
1 1/2 c flour
1 1/2 tsp baking powder
1 tsp baking soda
1 bag(s) (14 oz.) sweetened shredded coconut
2 c sliced almonds
3 c heavy cream
1/3 c confectioner's sugar

Steps:

1. Preheat oven to 325*. butter 2 8 x 2 inch round cake pans. Line w/ parchment and butter the parchment.
2. In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whisk in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat & whisk in 1 1/2 cups granulated sugar, 2 tsp. vanilla, and 1/2 tsp. salt. Whisk in 1 egg @ a time, beating well after each addition.
3. In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
4. While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
5. In a saucepan, combine 3/4 cup cream, the remaining 3/4 cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved. Remove from heat, and stir in the remaining 2 tsp. vanilla and 3 packed cups coconut. When cool, fold in 1 1/2 cups almonds.
6. Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand, and spread w/ 1 cup of the coconut-almond mixture. Top with the second layer cut side down, and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on top.
7. Cover the cake with plastic wrap and refrigerate for 4 hours to firm up.
8. Whip the remaining 2 1/4 cups of cream with the confectioners' sugar until stiff. Spread over the cake Sprinkle the top with the remaining almonds. Enjoy!

Tips:

To make sure your cake layers are moist and fluffy, make sure to measure your ingredients correctly and cream the butter and sugar together until light and fluffy.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
Be careful not to overmix the batter, as this can make the cake tough.
For the ganache, make sure to use good quality chocolate and heavy cream.
To make the almond joy filling, be sure to use finely chopped almonds and shredded coconut.
When assembling the cake, be sure to spread the ganache evenly between the layers and on top of the cake.
To decorate the cake, you can use additional chopped almonds, shredded coconut, or even chocolate shavings.

Conclusion:

This almond joy layer cake is a delicious and decadent treat that is perfect for any occasion. With its moist and fluffy layers, rich and creamy ganache, and Almond Joy filling, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this almond joy layer cake a try. You won't be disappointed!