Almond Joy Cake

almond-joy-cake

Even better than the first time!

My Almond Joy Cake is back by popular demand and this time it is better than ever!

This time I decided to use my almond pound cake and chocolate cake together with ganache layers in between the ooey gooey coconut filling!

I told ya 3 times a charm at Gretchen’s Bakery!

Let’s get right to it because I know you are just going coco-NUTS from the picture!

Yeah, it is as good as it looks! Actually wait! It’s BETTER!


5.0 from 1 reviews
Almond Joy Cake
 
This is a building on recipes project so you will have to prepare all the base recipes in advance before building the cake.
For the Vanilla Sponge Cake Recipe substitute almond milk for the milk and add 2 teaspoons almond extract
Bake the chocolate cake into 3-7" pans to get the 3 thinner layers like I have shown in the video.
Bake the almond-vanilla sponge cake into 2-7" pans as well (in the video I used 1 7" pan and then torted it- it is your option to do whatever is easiest for you
Author:
Serves: 1- 8" cake
Ingredients
  • ½ Recipe Chocolate Cake
  • ½ Recipe Vanilla Sponge Cake *see note above
  • ½ Recipe Swiss Buttercream
  • ½ Recipe Ganache
  • Almond Joy candy bars as needed *optional garnish
  • ____________________
  • COCONUT FILLING:
  • Sweetened Flake Coconut 3 cups (255g)
  • Sweetened Condensed Milk 1 cup (237ml)
  • Vanilla Extract 2 teaspoons
  • Almond Flour ½ cup (48g)
Instructions
  1. Prepare all the base recipe in advance- see notes above for what size pans and how many layers you will get
  2. Prepare the coconut filling by combining all 4 ingredients together in a large mixing bowl until the coconut is moistened and everything is evenly distributed.
  3. Assemble the cake as shown in the video tutorial
In the video I said Almond Pound Cake ~ which would be a fine substitution for this cake! However I want to clarify that I actually used my vanilla sponge cake with almond milk in place of the regular milk and almond extract (2teaspoons).

Sorry for the confusion!

 

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32 Comments

  1. Hi Gretchen,
    I love all your recipes and can’t wait to try this one. For the coconut filling can I substitute coconut flour for the almond flour? Thanks in advance! 🙂

  2. I have been anxiously waiting for this recipe to return!!! And as you said…it looks better than ever!!! Thank sooo much!!! 🙂

  3. This looks delicious ! could you please clarify, in the written introduction and video you said to use the almond pound cake but on the recipe it states sponge cake with almond milk? Thank you so much

    1. Ugggh I said pound cake in the video didnt i?
      (Honestly you can use either one) but I used the sponge cake with almond milk & almond extract for this cake – it is SOO GOOD ! Sorry for the confusion! I will note that here

  4. Hi…. Gretchen
    I am Mansi from India. I really like your videos and have tried them at home.
    I am veg and don’t use eggs,can you suggest substitute of eggs in baking cakes.
    Thank you.

    1. Sure most recipes that call for the egg to be just a binder you can use flax eggs ( 1 egg = Ground Flax Seeds 1 Tablespoon (8g) + Hot Water 3 Tablespoons (45ml)
      Combine ground flax seed with hot water and whisk smooth
      Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste.

      But for foamed egg recipes like the chocolate cake I have not yet perfected the aquafaba so I have this chocolate cake recipe you can use it is awesome! VEGAN!

    1. I buy Bob’s Red Mill, which is available in many regular supermarkets nowadays. You can make your own by grinding almonds in a food processor (or a coffee grinder works really great!)

  5. Hi Gretchen!

    How are u . I am Nabila from Jeddah KSA. This almond cake is an Awesome cake . Really you are the best baker in the whole wide world . Please tell me how to make Caremal coffee frosting for coffee cake because I have’nt found any good recipe on youtube.

  6. I can hardly wait to try this newer recipe. I have made the previous Almond Joy cake, but this one looks like you have really raised the barre! Thank you so much for sharing your talents with us newbies!

  7. Hi Gretchen, love, love ,love your recipes and of course you. hahaha!every recipe I have made is a wonderful joy. I loveto bake, so I have been baking for 58 years, and I still even bake with all the kids gone.but they always are here when I make any of your recipes.you are such a sweetheart ,My husband thinks you are quite pretty, of course I agree.just wanted to do a great big thank you for your wonderful recipes.

    looking forward to the next recipe
    Jeannie from maryland

  8. hi gretchen –

    if we do decide to use the almond pound cake instead – do we need 2 recipes of that, or just one to equal the 2 7″ layers?

    thanks! looks yummy.

  9. Is there a way to make this filling so it will hold up in a garage-graduation party? Looks like it will be 83 here in Michigan but their garage stays cooler.

  10. I am planning to make a cake for my boyfriend’s birthday this weekend. Chocolate and coconut were his requests! I am planning to make the buttermilk chocolate cake recipe from your website and thought I would make this recipe’s filling between the layers. We have someone attending the party with a nut allergy… I am wondering if it is necessary to add the almond flour? If I should substitute with something else for consistency or just leave it out entirely? Any thoughts would be much appreciated!!

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