Description
A moist and delicious cake that combines the delightful flavors of chocolate, coconut, and almonds, inspired by the classic Almond Joy candy bar.
Ingredients
Scale
- 2 cups all-purpose flour (240 g)
- 1 ½ cups granulated sugar (300 g)
- ¾ cup unsweetened cocoa powder (75 g)
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup whole milk (240 ml)
- ½ cup vegetable oil (120 ml)
- 2 teaspoons vanilla extract
- 1 cup boiling water (240 ml)
- 1 ½ cups sweetened shredded coconut (120 g)
- 1 cup sweetened condensed milk (300 g)
- 1 cup heavy cream (240 ml)
- 1 ½ cups semi-sweet chocolate chips (250 g)
- ½ cup toasted almond slivers (60 g)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for about 2 minutes until smooth. Stir in the boiling water until fully incorporated.
- Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick comes out clean. Cool in the pans for 10 minutes before transferring to a wire rack.
- In a medium bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract until well combined. Set aside.
- Once the cakes are cooled, place one layer on a serving plate and spread the coconut filling over the top. Place the second layer on top.
- In a small saucepan, heat the heavy cream until it simmers. Remove from heat, add the chocolate chips, and stir until smooth.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Sprinkle the toasted almond slivers over the ganache.
- Slice and serve the cake at room temperature.
Notes
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For longer storage, freeze the cake wrapped tightly for up to 3 months.
- Serve with whipped cream or vanilla ice cream for an extra treat.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Almond Joy, Snack Cake, Chocolate Cake, Coconut Cake, Dessert Recipe