Inspired by one of my favorite candy bars of all time, this Almond Joy cake is every bit as delicious with layers of soft coconut cake, coconut-almond buttercream, chocolate ganache, and sliced almonds that give it just the right amount of crunch. Each element of this cake recipe is easy to make and pairs together beautifully for the ideal balance of coconut, almond, and chocolate flavor throughout. In other words, it tastes just like an Almond Joy in cake form!
One Reader, Cynde, Says: “My mother loves coconut and for her 85th birthday I made this beautiful and scrumptious Almond Joy Cake. She and the whole family LOVED it. Can’t wait to have a reason to make and eat it again!” ★★★★★
Almond Joy Cake Elements
These are the four elements that give this cake the perfect Almond Joy flavor profile:
- Coconut Cake Layers. These fluffy, moist coconut cake layers have the ideal coconut flavor from coconut extract, coconut milk, and shredded coconut. It’s important to use full-fat canned coconut milk for the cake recipe (not the kind you’d add to your cereal or smoothie).
- Coconut-Almond Buttercream. Both coconut extract and almond extract are added to the buttercream recipe to give it the perfect balance of these flavors! The coconut-almond buttercream is used to both fill and frost the cake, and add a decorative rope border on top if you’re feeling fancy.
- Chocolate Ganache. This easy 2-ingredient chocolate ganache is used as filling between the cake layers and coconut-almond buttercream, and is also used to drip the cake.
- Sliced Almonds. I added sliced almonds between the cake fillings and also garnished the cake with them. They add a wonderful crunch to each bite and contribute to the overall almond flavor.
How to Use Chocolate Ganache for Cake Filling & Drip
Even though you need a thicker consistency for cake filling and thinner consistency for dripping the cake, this chocolate ganache recipe will work wonderfully for both! And if you’ve never made chocolate ganache before, fear not. This recipe could not be more fail-proof. You’ll essentially use a 1:1 ratio by volume of heavy whipping cream to chocolate chips (or a high-quality chopped chocolate bar). You’ll simmer the heavy whipping cream, pour it over the chocolate, and whisk it together until uniform. Then, cover the ganache with a piece of plastic wrap and refrigerate until room temperature or colder.
The cold air of the refrigerator will thicken the chocolate ganache into the perfect thick consistency for filling the cake. This could take up to 2 hours, so plan on making this element ahead of time.
After you chill and thicken the ganache and use it as a cake filling, simply add the rest of the ganache into a microwave-safe container. When it comes time to drip the cake after frosting it, microwave the ganache in 5-10 second intervals, stirring after each one, until it’s the perfect drip consistency. So versatile!
How to Assemble & Decorate an Almond Joy Cake
Once you have your coconut cake layers baked and cooled, leveled to your desired height, and all the other elements are ready to go, here’s how to assemble this Almond Joy cake:
Fill and Stack the Cake
Add a swipe of buttercream onto a cardboard cake round and add the first coconut cake layer on top. Add about 2 cups of the coconut-almond buttercream into a piping bag and cut off ½ inch opening, then pipe a ring of buttercream around the edge of the cake layer about ¼ inch inward from the very edge. Fill in the center with the thickened chocolate ganache until it’s about ½ way to the top of the buttercream ring. Add a layer of sliced almonds on top of the ganache, then fill the rest of the space with coconut-almond buttercream before adding the next coconut cake layer on top.
Repeat the process of filling and stacking with any additional cake layers, placing the final cake layer upside down so that the bottom of the cake layer becomes the top of the cake. Then, store the remaining chocolate ganache in a microwave-safe container so it’s easy to heat back up when it comes time to drip the cake.
Crumb Coat and Frost the Cake
Add a thin layer of coconut-almond buttercream all over the cake as a crumb coat, then refrigerate the cake for about 20-30 minutes to let the buttercream firm up.
To create the look of the cake pictured, I frosted the cake with coconut-almond buttercream and used a grooved cake comb to create the texture on the sides before swiping the top edges of the buttercream inward to create sharp edges. I garnished the bottom of the cake by pressing sliced almonds into the (still tacky) buttercream in a random mosaic pattern. Refrigerate the frosted cake for another 20-30 minutes to let the buttercream firm up and chill before adding the chocolate ganache drip.
Add the Chocolate Ganache Drip
Microwave the remaining chocolate ganache in 5-10 second intervals, stirring after each one, until it’s the perfect drip consistency. It should be just slightly above room temperature and drip down the side of a glass easily without traveling so fast that it pools at the bottom.
Once the ganache is ready to go, pour it on top of the chilled cake until it reaches about 1 inch away from the edges of the cake. Then, use an icing spatula to push the ganache over the edges. I was very loose with this part to create a curtain drip instead of a more precise and defined drip. When you’re finished dripping the cake, place it back into the refrigerator for at least 5 minutes to let the ganache set.
Add the Finishing Touches
I finished this Almond Joy cake with a buttercream rope border and garnished with more sliced almonds, but you can do any kind of decoration you want here! If you want to create the rope border, add the remaining coconut-almond buttercream into a piping bag fitted with Wilton Tip 1M. Holding the bag at a 45 degree angle on the top edge of the cake, about ¼ inch inward from the very edge, pipe a clockwise circle. Continue piping overlapping circles in the same clockwise motion, keeping the bag at a 45 degree angle, all along the edge of the cake until you reach the first circle you created.
However you decorate, this Almond Joy cake is absolutely delicious and a total crowd pleaser for any fan of the candy bar (or anyone who loves coconut, almond, and chocolate)!
Recipe FAQs
- Why do I need canned coconut milk for the coconut cake layers? Canned coconut milk is much more creamy and condensed than the boxed coconut milk made for drinking. This consistency is important for creating a rich and moist texture in the cake layers. It makes a huge difference, so be sure to get the right kind of coconut milk!
- Can I use imitation coconut extract? Yes, imitation coconut works if you can’t find pure coconut extract.
- What if I can’t find cake flour at my grocery store? There’s a recipe for homemade cake flour in the notes section of the recipe card below. It uses all-purpose flour combined with cornstarch to achieve a fluffier crumb for the cake layers. Just note that if you’re measuring your ingredients by weight, you’ll be measuring out 325g of homemade cake flour instead of 290g of store bought cake flour. This is only because all-purpose flour weighs more than cake flour by volume.
- Does this cake need to be refrigerated? Since the cake has chocolate ganache in the filling and topping, it will need to be refrigerated after assembling. It stores wonderfully this way, but be sure to take it out 1-2 hours before serving so it comes to room temperature first. This way the cake layers will be fluffy and the buttercream and ganache will be soft – much tastier than a rock hard cake straight from the fridge!
- How far in advance can I make this cake? You can make the individual elements days or even weeks ahead by storing according to the make ahead instructions in the notes section of the recipe card below. After assembling the cake, I recommend storing for no longer than 2-3 days before serving for the freshest results. You can technically store the assembled cake in the refrigerator for up to 5 days or in the freezer for up to 3 months.
More Cake Recipes You’ll Love
If you love this Almond Joy Cake, here are some similar cake recipes from my blog to add to your baking list:
I hope you love this Almond Joy cake as much as I do! Let me know if you make it in the comments below (be sure to leave a star rating!) and feel free to tag @sugarandsparrowco on Instagram to show me if you post a photo. I love to see what you create with my recipes!
Almond Joy Cake Recipe
Ingredients
Coconut Cake
- 2 3/4 Cups (290g) sifted cake flour* DIY recipe in notes
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 3/4 Cup (170g) unsalted butter, room temperature
- 1/4 Cup (60ml) vegetable oil
- 1 1/2 Cups (300g) granulated sugar
- 5 large egg whites, room temperature
- 1/3 Cup (80g) sour cream, room temperature
- 2 tsp vanilla extract
- 1 tsp coconut extract
- 1 Cup (240ml) canned full-fat coconut milk, room temperature
- 1 Cup shredded sweetened coconut
Coconut-Almond Buttercream
- 2 Cups (452g) unsalted butter, room temperature
- 7 Cups (840g) powdered sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 tsp coconut extract
- 3 Tbsp whole milk, room temperature
- 1/4 tsp salt
Chocolate Ganache
- 1/2 Cup (92g) milk chocolate chips
- 1/2 Cup (120ml) heavy whipping cream
Additional Garnishes (optional)
- 1/3 Cup sliced almonds
Instructions
Make The Coconut Cake
- Preheat the oven to 350°F (177ºC). Prepare three 6-inch cake pans or two 8-inch cake pans by spraying the sides with baking spray and fitting a parchment paper circle to the bottom of each pan.
- Sift the cake flour and then measure by spooning and leveling it in your measuring cup (or sift it into a bowl on your kitchen scale to measure by weight). Whisk together the cake flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In the bowl of your stand mixer fitted with a paddle attachment (or with a handheld mixer and large bowl), beat the butter on high speed for 2 minutes until creamy. Add the sugar and vegetable oil, then continue to mix on medium-high for another 2 minutes until light and fluffy, scraping down the bowl and paddle as needed. Slowly add the egg whites while mixing on low speed until well combined. Turn the mixer off and add the sour cream, vanilla extract, and coconut extract, then turn the mixer to high speed and beat for 1 minute. Scrape down the bowl and paddle.
- With the mixer in the off position, add the dry ingredients. Turn the mixer to low speed and mix until just combined, then add the coconut milk in a slow stream and mix until just incorporated. Turn the mixer off and gently fold in the shredded coconut with a silicone spatula.
- Divide the batter evenly between the prepared pans and bake for 32-36 minutes. They’re done when they spring back to the touch and a toothpick inserted into the middle comes out clean. Let the cakes cool in the pan for 5-10 minutes before turning them out onto a wire rack for an additional few hours of cooling. Make sure they’re entirely room temperature before applying any frosting.
Make The Coconut-Almond Buttercream
- With a hand mixer or paddle attachment on your stand mixer, cream the butter on medium-high until it’s creamy and light (almost white) in color. About 7 minutes.
- Add the powdered sugar a few cups at a time and mix on low speed, scraping down the bowl and paddle after each addition. Add the vanilla extract, almond extract, coconut extract, milk, and salt. Continue mixing on low speed until fully incorporated, about 1-2 minutes.
Make The Chocolate Ganache
- Place chocolate chips into a heat resistant bowl (glass or metal) and set aside. In a saucepan over medium-high heat, warm the heavy whipping cream. Whisk it occasionally until it just starts to simmer.
- Once simmering, pour the cream into the bowl of chocolate and let sit for about 30 seconds. Then, whisk the mixture together until it’s uniform in consistency and there are no bits of chocolate left on your whisk.
- Place a piece of plastic wrap over the surface of the ganache and refrigerate until cooled and thickened to the consistency of creamy peanut butter, at least 1-2 hours or up to 1 week. This consistency is what you'll use to fill the cake, and the remaining ganache will be warmed to drip consistency afterwards.
Assembly
- Once the coconut cake layers are cooled, level them to your desired height. Place the first cake layer onto a cake circle (glue it down with a little buttercream). Add about 2 cups of the coconut-almond buttercream into a piping bag and snip off about 1/2 inch opening on the end. Pipe a ring of buttercream around the edge of the first cake layer, then fill the center with chocolate ganache until it reaches about halfway to the top of the buttercream dam. Sprinkle the ganache filling with sliced almonds, then fill in the rest of the space with coconut-almond buttercream. Place the next coconut cake layer on top and repeat the filling and stacking process before adding the last layer of coconut cake on top, upside down so that the bottom of the cake layer becomes the top of the cake. Crumb coat the cake with a thin layer of coconut almond buttercream and place the cake in the refrigerator for 20-30 minutes to let the buttercream firm up before your final frosting.
- To achieve the design pictured, frost the cake with a layer of coconut-almond buttercream and use a cake comb to create a grooved finish. While the frosting is still tacky, place sliced almonds in a mosaic pattern around the bottom of the cake. Refrigerate the cake while you prepare the ganache drip.
- For the Ganache Drip: Heat the remaining chocolate ganache in the microwave in 5-10 second increments, stirring after each one, until it's slightly above room temperature (for tips on dripping a cake read this post!). Pour the ganache over the top of the cake and use an angled spatula to push the ganache over the edges. Refrigerate the cake for 5 minutes more to let the ganache set up while you prepare the piping bag for the buttercream rope border.
- For the Buttercream Rope Border: Fit a piping bag with Wilton Tip 1M and fill it with the remaining coconut-almond buttercream, then pipe a rope border around the top edge (see blog post above for tutorial). Garnish the rope border with the remaining sliced almonds.
Notes
- The coconut cake layers can be made ahead and stored (wrapped in plastic) at room temperature for up to 2 days. Alternatively, you can wrap the cake layers in plastic and store them in the freezer for up to 2 months. When you’re ready to use them, thaw them to room temperature before continuing with the frosting and decorating process.
- The coconut-almond buttercream can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to 2 weeks. When you’re ready to use it, bring it back to room temperature and re-whip with your stand mixer on medium for one minute to bring it back to frosting consistency.
- The chocolate ganache can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. You can use it as a cake filling straight from the refrigerator. When you’re ready to use it as a drip, bring it back to *slightly* above room temperature by microwaving it in 10 second intervals, stirring after each one, until it’s drip consistency.
Hi! I am getting ready to make this for my birthday. Can I cut back on the powdered sugar in the buttercream to make it less sweet?
Hi Desiree! I’m excited for you to make this for your birthday! If you want to reduce the powdered sugar amount by 1/2 Cup it should still be great consistency for cake decorating and a little less sweet. Enjoy!
Hi Whitney!
I am in the process of making this cake right now. Question: do you think using some of the leftover coconut milk would do ok in the buttercream instead of whole milk? I was just thinking it could boost the coconut flavor a smidge.
Actually, I did it and it was perfect!
Hello Whitney!
I’m about to try this out only to find out I only have plain yoghurt and not cream cheese. Can I use that. There is a snow storm here, so I’m trying not to go out .
Love, love, love your red velvet recipe. I will be trying a lot more soon and also getting your book!
Hi Olu! You can use plain yogurt in place of the sour cream here, that’s the best substitute! So happy you love my red velvet cake recipe and cannot wait for you to see the book!
Hello Whitney!
Can’t wait to try this recipe! It sounds delicious. I want to make it as a birthday cake but with 3 10” layers. Would it work well if I double the recipe??
Hi Myurell! You might need closer to 2.5x the recipe for a cake of that size. Each 10″ round cake pan needs about 5.5 Cups of cake batter and this recipe makes about 7 Cups of cake batter as-is. This recipe scale calculator can help you figure out the math if you need it: https://www.inchcalculator.com/recipe-scale-conversion-calculator/ hope that helps!
Wow!! Thank you sooo much! This helps a LOT!!!
Hello! I am trying to make this cake for my dad’s birthday but three layers would leave so much leftover (I have to make my moms cake next week), what adjustments should I make to only have two layers?
Hi Kaidance! To make this recipe as a 2-layer cake, you’ll need to make 2/3 of the recipe. You can use this recipe scale calculator to scale the recipe by 2/3 and have the perfect amount of each ingredient: https://www.inchcalculator.com/recipe-scale-conversion-calculator/
I am making this cake for Christmas Eve and wonder if it needs to be refrigerated. I made the gingerbread latte cake for a party last weekend and it fabulous! Thanks Andrea
Hi Andrea! I’m so happy you loved the Gingerbread Latte Cake and I’m excited for you to make this one! It doesn’t technically need to be refrigerated but I always like to refrigerate my cakes until about an hour or two before serving, just to keep the decorations looking perfect. Enjoy!
Looking forward to making the cake.
Yay, Linda! I can’t wait for you to try it!
I have made this once before as a three layer, I was wondering what the measurements would be for 2, 8in. layers?`
Hi Monroe! So happy you love this recipe 🙂 for two 8-inch layers, I would keep the measurements as-is. Just be sure to fill the pans no more than 2/3 full and you should have just enough, maybe a little extra for a couple cupcakes.
Can it be used to make 2 7-inch layers?
Hi Shanice! Yes it can, I would just be sure to fill the tins no more than 2/3 full. You’ll have a little more than enough batter.