This moist and easy almond joy cake recipe takes the best candy bar out there and transforms it into an unbelievably decadent layer cake! A homemade coconut cake is layered with fluffy coconut cream cheese frosting and filling, toasted almonds, and chocolate ganache. Better yet? There are gluten-free adaptations so all can enjoy!
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Easy From-Scratch Almond Joy Cake Recipe
This homemade almond joy layer cake recipe evolved from my quest to find THE BEST coconut cake and frosting recipe IN EXISTENCE. Those are serious words, people.
I wanted a moist coconut layer cake, not dense, using simple ingredients, and still have a solid coconut taste. For the frosting and filling I dreamed of something smooth and silky, like creamy coconut rice pudding, rather than buttercream or cream cheese frosting.
Layering the cake and coconut filling with chocolate ganache and toasted almonds not only catapulted this cake into legendary status, but also made it taste exactly like my favorite candy bar.
Of course, if almonds aren’t your thing, leave them out and make a mounds cake instead! If you love serving homemade cake recipes and watching guests mouths drop to the floor, then I highly suggested you put this oatmeal cream pie cake next on your baking list!
Free Guide! 5 easy tips for baking like a gluten-free pro!
Simple hacks for fail-proof gluten-free dishes every time!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Start with the ganache
It takes a couple hours for the chocolate ganache to set up and thicken enough to be spreadable. Start the ganache before you make the coconut cake or quicken the set up time by refrigerating and stirring every 15 minutes until thick.
Yummy coconut cake layers
Now it’s time to start the cake batter. This cake has a fluffy texture because the egg whites are beaten separately and folded into the batter. First mix together the sugar, butter, and oil. Then add the egg yolks one at a time and finish with extracts.
In a separate bowl beat the whites until stiff peaks form. Gently fold that into the cake batter along with shredded coconut.
Divide into three 9-inch cake pans and bake for about 25 minutes. Cool before frosting.
Fluffy coconut cream cheese frosting and assembling
Beat together the coconut frosting and set aside. For your first layer, use an offset spatula to evenly spread a layer of thickened ganache, then coconut frosting.
Repeat with other layers and use remaining coconut frosting to cover top and sides of cake. If the frosting has warmed at all, you can pop it in the fridge or freezer to make sure the cake is sturdy and set before the final chocolately topping.
Drizzle over more chocolate
Take the remaining ganache and warm it slightly so it becomes pourable. Use an offset spatula to spread warmed ganache all over top of cake so it drips down sides. Garnish with some toasted almonds on top. Enjoy immensely!
Can I Make This Gluten-Free?
Yes! For best results use Cup4Cup gluten free flour in place of the cake flour. Cup4Cup contains cornstarch so it’s a great gluten free substitute for cake flour.
When baking a gluten free cake, it generally takes a few minutes longer because the moisture does not absorb into the starches like traditional flour. Add about 5 minutes to the cooking time, and be sure to check with a toothpick inserted in the middle to see if it’s done in the middle.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Moist Almond Joy Cake (Coconut Cream Frosting)
Ingredients
Chocolate Ganache
- 1 ½ cups heavy cream
- 2 cups semi-sweet chocolate chips
Coconut Cake
- 2 cups granulated sugar
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 5 large eggs, separated and set at room temperature
- 1 teaspoon coconut extract
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 ¼ cups cake flour, see recipe notes for gluten-free adaptation
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 2 cups sweetened flaked or shredded coconut
- ¼ teaspoon cream of tartar
Coconut Frosting and Filling
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- ¼ cup heavy cream
- ¼ teaspoon almond extract
- 8 ounce tub whipped topping (Cool Whip),, see notes for heavy cream substitution
- 2 cups sweetened flaked or shredded coconut
- ¼ cup sliced almonds, toasted
Instructions
Chocolate Ganache
- Place the chocolate chips in a medium bowl. In a small saucepan heat the heavy cream until just simmering. Pour heated cream over chocolate chips. Let sit for 1 minute and then stir until chocolate is smooth, melted, and well mixed.1 ½ cups heavy cream, 2 cups semi-sweet chocolate chips
- Set the ganache aside to cool and thicken while making and cooling cakes. The ganache will be ready to use when it holds shape and is spreadable (can take up to 2 hours). You can also speed up process by placing it in the refrigerator, just make sure to stir every 15 minutes.
Coconut Cake
- Preheat oven to 325ºF. Spray THREE 9 inch cake pans with cooking spray. Line each bottom with a cut-to-size parchment or wax paper circle. Spray again and set aside.
- In a large bowl place sugar, softened butter, and vegetable oil. Beat until well blended, about 2 minutes. Add the room temperature egg yolks, one at a time, beating well between each addition. Mix in vanilla, coconut, and almond extracts.2 cups granulated sugar, ½ cup unsalted butter, ½ cup vegetable oil, 5 large eggs, 1 teaspoon coconut extract, ½ teaspoon vanilla extract, ¼ teaspoon almond extract
- In a separate bowl whisk together flour, baking powder, baking soda, and salt. Add about ⅓ flour mixture to creamed butter mixture, beat well. Then add ⅓ buttermilk and beat well. Continue alternating between flour and buttermilk, beating between each addition, until all is added. Stir in the coconut and set the batter aside.2 ¼ cups cake flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup buttermilk, 2 cups sweetened flaked or shredded coconut
- In a separate bowl, with a clean, dry whisk beaters, beat together egg whites and cream of tarter until stiff peaks form. Fold ¼ of beaten egg whites into cake batter. Then gently fold in the remaining whites until no streaks remain.¼ teaspoon cream of tartar
- Divide and spread batter between three prepared cake pans. Bake for 25-30 minutes or until toothpick inserted in middle comes out clean. (If using gluten free flour, it usually takes a few minutes longer to bake). Cool in pans 10 minutes and then turn onto wire racks to cool completely.
Coconut Frosting / Filling
- In a medium bowl beat together cream cheese, powdered sugar, heavy cream, and extract until smooth and fluffy, about 2 minutes on high. Fold in whipped topping (or whipped cream) and coconut. Cover and store in refrigerator until ready to frost cake.4 ounces cream cheese, ½ cup powdered sugar, ¼ cup heavy cream, ¼ teaspoon almond extract, 8 ounce tub whipped topping (Cool Whip),, 2 cups sweetened flaked or shredded coconut
Assembly:
- Place one layer of cake on serving platter or cake stand. Spread a layer of ganache on cake and then a layer of coconut frosting. Sprinkle with about 1 tablespoon of toasted almonds. Repeat with second layer, reserving some ganache for the topping and coconut frosting for the top and sides.
- Place third layer on top. Use remaining coconut frosting to spread over top and sides of cake.
- Transfer the remaining chocolate ganache to a microwave safe bowl. Heat ganache for 15 seconds, or until JUST pourable. Pour ganache on top and use an offset spatula to spread to sides, allowing it to drip down side of cake. Sprinkle ganache with remaining almonds. Store leftovers in the refrigerator, but serve at room temperature for best taste and texture.
Notes
Gluten Free Adaptation
For best results use Cup4Cup gluten free flour in place of the cake flour. Cup4Cup contains cornstarch so it’s a great gluten free substitute for cake flour. When baking a gluten free cake, it generally takes a few minutes longer because the moisture does not absorb into the starches like traditional flour. Add about 5 minutes to the cooking time, and be sure to check with a toothpick inserted in the middle to see if it’s done in the middle.Cool Whip Substitution
If you’d rather use homemade whipped cream instead, simply beat 1 ½ cups cold heavy cream until shaped peaks form. Fold the whipped cream, in place of the Cool Whip, in the frosting recipe.Cake Flour Substitute:
For every level cup of regular all-purpose flour, remove 2 tablespoons and but it back in flour bin. Then replace that flour with 2 tablespoons of cornstarch. Sift the flour / cornstarch mixture together a couple times and it’s ready to use. Note about gluten-free flour: I did not do this when I made the cake using Cup 4 Cup gluten-free flour because it has a lot of corn starch already in the mix. If you are using a different gluten free baking flour, check the ingredients to see if it contains corn starch. Recipe adapted from Taste of HomeThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Need to double frosting in you want to ice the cake!
Is it possible to replace the Cool Whip with actual whipped cream for the frosting?
Hi Tina,
Yes, it is! For the frosting I do have a 8 ounce tub of Cool Whip listed in the ingredients with 1/4 cup heavy cream. If you want to replace that 1/4 cup heavy cream you can substitute half and half, whole milk, or 2% milk. Enjoy!
Best,
Melissa
It never said when to add the almond, coconut, and vanilla extracts for the cake. I didn’t read it and so I didn’t add them.
You are certainly right. Thanks for catching that! I updated the recipe to show adding them after the egg yolks. Thank you for taking the time to write.
I have made this cake twice now. It is absolutely delicious and I don’t even like coconut. (Thus I halved the amount of shredded coconut in both places.) I make it in a 9×13 pan and it is much easier just not as pretty. It also allows you to cut smaller pieces! Thanks so much for the recipe.
Hi Penny, Thank you for letting me know how much you like this cake! I have made it one time in a 9X13, and you are right, it’s much easier to cut and transport. The layer cake is great for birthdays and show stoppers, though. 🙂
This is so delicious, moist and rich! I didn’t have the circle pans so I used 2 sheet pans and had a 2 layer cake. I made it gf and also added more almond flavoring in the frosting and a bit more coconut flavoring to the cake cuz I love the nutty flavors. 😊 Everyone loved it!!
Love this, Lisa! Thanks so much for sharing.
Best,
Melissa
So lovely to hear! This is a favorite of our family’s as well. It’s often requested as my kid’s or husband’s birthday cake!
Best,
Melissa
This cake was delicious if you like coconut. But it was a labour of love for an 18th birthday because it took all day
This does make the perfect birthday cake. Glad you enjoyed it!
It was hard to look at all the pics again when I was posting it because I feel the same way!