Chocolate Almond Coconut Cake Almond Joy Cake Recipes

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ALMOND JOY CAKE



Almond Joy Cake image

Almond Joy Cake takes the best candy bar out there and transforms it into an unbelievably decadant layer cake! An easy, homemade coconut cake is layered with fluffy coconut frosting and filling, toasted almonds, and chocolate ganache.

Provided by Melissa Erdelac

Categories     Cake     Dessert

Time 1h15m

Number Of Ingredients 23

1 ½ cups heavy cream
2 cups semi-sweet chocolate chips
5 eggs, (separated and room temperature)
2 cups granulated sugar
½ cup unsalted butter, (softened)
½ cup vegetable oil
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
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 (see recipe notes)https://amzn.to/3s9PMQv)

Steps:

  • Place the chocolate chips in a medium bowl. In a small saucepan heat 1 ½ cups 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.
  • 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.
  • 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.
  • 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.
  • In a separate bowl, with a clean, dry 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!

Nutrition Facts : Calories 670 kcal, Carbohydrate 70 g, Protein 8 g, Fat 40 g, SaturatedFat 27 g, Cholesterol 108 mg, Sodium 326 mg, Fiber 4 g, Sugar 48 g, ServingSize 1 serving

ALMOND JOY CAKE RECIPE



Almond Joy Cake Recipe image

This Almond Joy Cake is amazing! Decadent chocolate cake layers with a thick and flavorful coconut filling, frosted in rich ganache.

Provided by Melissa Diamond

Categories     Recipes

Number Of Ingredients 19

2 cups (400g) sugar
2 3/4 cup (322g) all-purpose flour
1 cup (82g) unsweetened cocoa (lightly spoon into cup then sift)
2 teaspoons ((10g) baking soda
1/2 teaspoon (2g) baking powder
1/2 teaspoon (2g) salt
1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave) I cut the butter into 1 inch pieces onto waxed paper leaving on the countertop for 8 to 10 minutes it will still be quite cool when adding to the dry ingredients. If it becomes too soft, just refrigerate a few minutes
1/4 cup (54g) vegetable oil
4 large eggs at room temperature
1 cup (220g) milk
1 teaspoon (4g) vanilla extract
1 cup (220g) hot coffee, it can be instant or brewed
1/2 cup (121g) milk
1/2 cup (100g) sugar
2 1/2 cups (220g) sweetened coconut ( I used Bakers Flake Coconut)
1/2 bag (144g) mini marshmallows or 24 large (155g) marshmallows (the large ones can be cut into small pieces for easier melting)
1 teaspoon (4g) coconut extract
650 grams chocolate, chopped into small pieces (We used Trader Joe's Pound Plus Dark Chocolate which is 54% cocoa)
325 grams ( 1 1/2 cup) heavy cream

Steps:

  • Preheat oven to 350 degrees
  • Grease and flour THREE 8 inch cake pans
  • In a mixing bowl, add the dry ingredients: sugar, flour, cocoa, baking soda, baking powder, and salt. Whisk for 1 minute to blend.
  • Add softened butter a few pieces at a time while the mixer is on low speed. Mix until the dry ingredients look like coarse sand and the dry ingredients are moistened. Scrape the bottom and sides of the bowl.
  • In a separate bowl whisk the eggs, milk , oil and vanilla until blended.
  • Method is important when using the Reverse Creaming Method. With the mixer on low speed, SLOWLY add approximately 1/2 of the egg mixture to the dry ingredients. Increase the speed to medium and mix for 1 1/2 minutes at medium speed. Don't mix above medium speed. Scrape the bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, beating for 20 seconds after each pour. Scrape the sides and bottom of bowl.
  • Slowly add the cup of hot coffee and mix another 30 seconds until blended. The batter will be very runny. Don't worry!
  • Pour into 3 prepared 8" pans and bake at 350 degrees for 25 to 30 minutes or until the center of the cake springs back to the touch and a toothpick comes out clean.
  • Cool the cakes 10 minutes on a rack and then turn out of the pans.
  • *Yields approx 9 cups of batter.
  • In a saucepan over medium heat add the milk, sugar and marshmallows.
  • Stir until the sugar is dissolved and the marshmallows are melted. It is a slow process because you don't want the milk to boil. Use the back of the spoon to press the marshmallow to the side of the pan while stirring to speed things along.
  • Remove the pan from the heat and stir in the coconut and coconut extract.
  • Allow to cool completely before spreading between the layers. It can be made in advance and refrigerated.
  • Put the chocolate into a heat proof bowl. Heat the cream until it just begins to boil, remove from the heat and pour over the chocolate.
  • Let the mixture sit for 5 minutes before stirring. Stir until all the chocolate pieces have melted. You could also use an immersion blender or hand mixer to finish blending, making sure that all the chocolate pieces have melted.
  • Allow the ganache to completely cool to room temperature. When you take out a spoon full and it holds its shape it is ready to spread on the cake.
  • At this point you could also whip the ganache, for a lighter consistency ganache. Using a hand mixer or the whisk attachment of your stand mixer, begin on low speed gradually increasing to medium speed, whip the ganache approximately 1-2 minutes or until it has lightened in color and is smooth.
  • When assembling our three layer chocolate cake, we spread the first and second layers with a thin layer of chocolate ganache followed by a layer of our coconut filling.
  • After placing the third layer, we frosted the cake in chocolate ganache and topped off the cake with coconut filling followed by a generous mound of flaked coconut.
  • We pressed sliced almonds here and there around the sides of the cake towards the bottom.

COCONUT-ALMOND LAYER CAKE WITH CHOCOLATE FROSTING



Coconut-Almond Layer Cake with Chocolate Frosting image

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 18

2 sticks unsalted butter, at room temperature, plus more for the pans
2 cups cake flour, plus more for the pans
3/4 cup almond flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
4 large eggs
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon coconut extract
3/4 cup milk
8 ounces semisweet chocolate, finely chopped
2 sticks unsalted butter, at room temperature
3 1/2 cups confectioners' sugar
1/3 cup Dutch-process unsweetened cocoa powder
1/4 cup milk
2 tablespoons dark rum (optional)
1 teaspoon pure vanilla extract
Sweetened shredded coconut, for topping

Steps:

  • Make the cake: Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with cake flour, tapping out the excess; set aside.
  • Whisk the cake flour, almond flour, baking powder and salt in a separate large bowl; set aside. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three additions, alternating with the milk. Increase the speed to medium high and beat until just combined.
  • Divide the batter between the prepared pans. Bake until the cakes are golden brown and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans. Run a thin knife around the edges of the cakes and gently turn out onto the rack; remove the parchment and let cool completely.
  • Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth; let cool slightly. Combine the butter, confectioners' sugar, melted chocolate, cocoa powder, milk, rum and vanilla in a food processor. Pulse until smooth.
  • Place 1 cake layer on a serving plate and spread with 1 cup frosting. Top with the second cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle the top with the coconut.

ALMOND JOY® CAKE



Almond Joy® Cake image

My 12-year-old granddaughter, Annalise, made this for a church party and won the contest for best dessert. It is more yummy than the candy bar it is named after!

Provided by jillstauffer

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h21m

Yield 16

Number Of Ingredients 14

cooking spray
1 package chocolate cake mix (such as Duncan Hines®)
1 cup water
3 eggs
⅓ cup vegetable oil
1 cup evaporated milk
1 cup white sugar
26 large marshmallows
1 (14 ounce) bag shredded coconut
½ cup evaporated milk
½ cup butter
½ cup white sugar
1 cup chocolate chips
½ cup whole almonds

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.
  • Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.
  • Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake.
  • Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.
  • Cool cake until coconut layer and chocolate layer are set, about 30 minutes.

Nutrition Facts : Calories 485.7 calories, Carbohydrate 44.1 g, Cholesterol 57 mg, Fat 34.5 g, Fiber 5.2 g, Protein 6.2 g, SaturatedFat 22 g, Sodium 99.2 mg, Sugar 35.7 g

CHOCOLATE LAVA CAKE WITH COCONUT AND ALMOND



Chocolate Lava Cake with Coconut and Almond image

Inspired by Almond Joy®, this sexy and romantic dessert is designed for two. A hint of almond flavor in the chocolate with just a little toasted coconut crunch makes this molten lava cake a truly joyful experience worth sharing. Serve with vanilla bean ice cream.

Provided by Elisa Gale

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 2

Number Of Ingredients 10

1 ½ ounces dark chocolate, chopped
1 ½ ounces milk chocolate, chopped
1 ounce almond paste, cut into small cubes
2 tablespoons butter, cut into small cubes
2 tablespoons white sugar
1 egg, at room temperature
1 egg yolk, at room temperature
1 tablespoon all-purpose flour
4 teaspoons coconut flakes
1 teaspoon powdered sugar, or to taste

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Grease and flour two 4-ounce ramekins, tapping out any excess flour.
  • Place dark chocolate, milk chocolate, almond paste, and butter in a microwave-safe bowl. Microwave on high for 20 seconds at a time until butter is melted and mixture is hot, 1 to 1 1/2 minutes. Set aside and allow chocolate to continue melting for 1 minute longer. Whisk mixture until smooth but slightly grainy from the almond paste.
  • Combine sugar, egg, and egg yolk in a small bowl; beat with an electric mixer until it becomes very light lemon yellow in color and has doubled or tripled in volume. Fold cooled melted chocolate mixture into egg and sugar mixture until well incorporated. Stir in flour. Divide batter evenly between the prepared ramekins and sprinkle coconut flakes on top.
  • Bake in the preheated oven until the sides are firm but centers are still soft, 7 to 8 minutes. Allow to rest for 1 minute, then carefully invert ramekins on dessert plates and dust with powdered sugar. Serve immediately.

Nutrition Facts : Calories 531.9 calories, Carbohydrate 51.6 g, Cholesterol 221 mg, Fat 34.3 g, Fiber 2.9 g, Protein 8.2 g, SaturatedFat 15.2 g, Sodium 141.1 mg, Sugar 37.5 g

ALMOND JOY CAKE



Almond Joy Cake image

This is a decadent chocolate cake. It is very, very rich. If you want to make a Mounds Cake, just leave the almonds off. Cook time is an estimate for the cake only.

Provided by Miss Annie

Categories     Dessert

Time 1h15m

Yield 1 cake

Number Of Ingredients 8

1 box chocolate cake mix with pudding
1 (12 ounce) can evaporated milk
14 ounces coconut
14 large marshmallows
1/2 cup margarine
1 (12 ounce) package chocolate chips
1 cup almonds ("or" any other type of nut)
2 1/2 cups sugar

Steps:

  • First Layer: Mix and bake cake according to directions.
  • I would use a 13 x 9 pan.
  • Second Layer: Combine 1 cup evaporated milk, 1 cup sugar, and 24 marshmallows in a saucepan and cook until all is melted.
  • Take off heat and add coconut.
  • Pour over warm cake.
  • Third Layer: Bring to a boil the 1-1/2 cups sugar, and margarine.
  • Remove from heat and add chocolate chips.
  • Stir until melted and spoon over cake to ice it.
  • Top with nuts.
  • Refrigerate.

Nutrition Facts : Calories 10634, Fat 595.4, SaturatedFat 334.5, Cholesterol 98.7, Sodium 6771.6, Carbohydrate 1356.8, Fiber 119.2, Sugar 1015.2, Protein 121.8

ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING



Almond Joy Cake With Creamy Coconut Butter Frosting image

Chocolate, Almond, & Coconut make up this 2 layer cake. One layers is the coconut layer and the other is chocolate almond. This is made for a crowd. You can make the whole cake or just each layer. If baking both cakes at once be sure to rotate them in the oven for even baking.

Provided by Rita1652

Categories     Dessert

Time 30m

Yield 24-30 serving(s)

Number Of Ingredients 20

1 (3 ounce) package coconut pudding mix
1 cup water
1 (18 ounce) package white cake mix
1/2 cup vegetable oil
4 eggs
1/4 cup coconut rum
1 (18 ounce) package devil's food cake mix
1 (3 ounce) package instant pistachio pudding mix
3/4 cup vegetable oil
1/2 cup almond liqueur (Disaronno)
1/8 cup water
4 large eggs
1/4 cup almond liqueur
2/3 cup butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 lbs sifted confectioners' sugar
1/2 cup coconut milk
1 cup flaked coconut, toasted

Steps:

  • Butter and dust with flour 2 9x13 pans.
  • Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
  • Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
  • Cool at room temperature for 15 minutes.
  • Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
  • Let sit for 1 hour.
  • Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
  • Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
  • Cool at room temperature for 15 minutes.
  • Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
  • Let sit for 1 hour.
  • Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
  • Frost cooled cake and garnish with toasted coconut!

Nutrition Facts : Calories 558.7, Fat 26.1, SaturatedFat 8.6, Cholesterol 75.6, Sodium 472.8, Carbohydrate 78.1, Fiber 1.1, Sugar 64.2, Protein 4.6

ALMOND JOY CAKE



Almond Joy Cake image

This is a fantastic Almond Joy cake recipe-tastes just like the candy bar. -Daria Burcar, Rochester, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 12

1 package devil's food cake mix (regular size)
1 cup buttermilk
4 large eggs, room temperature
1/3 cup canola oil
20 large marshmallows
1 cup sugar
1 cup evaporated milk
2 tablespoons cornstarch
3-1/2 cups sweetened shredded coconut
1 cup chopped almonds
1 can (16 ounces) chocolate fudge frosting
Optional: large coconut flakes and toasted whole almonds

Steps:

  • Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.

Nutrition Facts : Calories 502 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 371mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.

CHOCOLATE-GLAZED COCONUT ALMOND CHEESECAKE



Chocolate-Glazed Coconut Almond Cheesecake image

My idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. -Keri Brammer, Lawton, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 15

1-1/4 cups graham cracker crumbs
1/3 cup sweetened shredded coconut
1/3 cup finely chopped almonds
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 tablespoon coconut extract
3 large eggs, room temperature, lightly beaten
1 cup sweetened shredded coconut
GLAZE:
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream
1-1/2 teaspoons vanilla extract
Optional: Toasted coconut flakes and chopped almonds

Steps:

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine the cracker crumbs, coconut and almonds; stir in butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake 12 minutes. Cool on a wire rack. Reduce oven temperature to 325°., In a large bowl, beat cream cheese and sugar until smooth. Beat in coconut extract. Add eggs; beat on low speed just until combined. Fold in coconut. Pour into crust. Place springform pan in a large baking pan; add 1 in. of boiling water to larger pan. , Bake 45-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., For glaze, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasionally., Remove rim from pan. Spread glaze over cheesecake. Refrigerate 1 hour or until set. Top with toasted coconut and almonds if desired.

Nutrition Facts : Calories 543 calories, Fat 42g fat (25g saturated fat), Cholesterol 149mg cholesterol, Sodium 308mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 2g fiber), Protein 8g protein.

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From pinterest.com


ALMOND JOY CAKE (+VIDEO) - THE COUNTRY COOK
2022-02-24 Bake cake according to directions on the back of the box (using a 9x13 baking pan.) While the cake is still warm, gently poke holes in the cake using a fork. In a bowl, combine sweetened condensed milk and sweetened coconut flakes. Pour this mixture over the warm cake. Some of the condensed milk should seep a bit into those holes.
From thecountrycook.net


COCONUT FILLING (FOR ALMOND JOY CAKE) - MY CAKE SCHOOL
How to Make a Coconut Filling for Almond Joy Cake. In a saucepan over medium heat add the milk and sugar, stir until the sugar dissolves. This is a slow process because you don’t want the milk to boil. Once the sugar has dissolved, add the marshmallows. Stir constantly, when the marshmallows begin to soften, remove from the heat and whisk ...
From mycakeschool.com


ALMOND JOY CAKE - SPICY SOUTHERN KITCHEN
2020-02-07 Boil 1 minute. Reduce heat and add marshmallows. Stir until completely melted. Stir in coconut. Pour mixture on top of warm cake. Bring 1 1/2 cups sugar, evaporated milk, and butter to a boil in a medium saucepan. Remove from heat and stir in chocolate chips until smooth. Pour over coconut layer.
From spicysouthernkitchen.com


ALMOND JOY CAKE BY MELISSA ERDELAC - FOODRHYTHMS
About Recipe. Almond Joy Cake takes the best candy bar out there and transforms it into an unbelievably decadent layer cake! An easy, homemade coconut cake is layered with fluffy coconut frosting and filling, toasted almonds, and chocolate ganache.
From foodrhythms.com


ALMOND JOY® CAKE RECIPE - RECIPES.NET
2022-03-25 Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed for about 2 minutes until smooth. Pour batter into the prepared cake pan. Bake in the preheated oven for about 26 to 31 minutes until a toothpick inserted into the center comes out clean.
From recipes.net


ALMOND JOY LAYER CAKE | CHOCOLATE COCONUT & ALMOND CAKE RECIPE
Jan 4, 2019 - This Almond Joy Layer Cake is made with moist chocolate cake, a delicious flakey coconut filling, almond slivers, coconut frosting & chocolate ganache!
From pinterest.com


ALMOND JOY CHOCOLATE COCONUT CAKE - YOUTUBE
2021-05-30 This soft Almond Joy Cake is made from moist chocolate cake layers, homemade coconut almond filling, silky chocolate ganache and a delicious coconut buttercr...
From youtube.com


ALMOND JOY CAKE FILLING - EDIE QUINLAN
2022-05-31 Some recipes call for almond flour. Almond joy cake tastes like an almond joy candy bar. Pineapple Cream Filling. White almond cake with white chocolate in every bite. Fill once again and top with the final layer of almond cake. Chocolate chips coconut and almonds come together in cookies that tastes very similar to an Almond Joy candy bar for ...
From ediequinlan.blogspot.com


ALMOND JOY CANDY BAR FILLED CHOCOLATE BUNDT CAKE
2016-10-06 Remove wrappers from 3 candy bars; chop and set aside. Melt butter in small saucepan over medium heat. Add cocoa and salt, whisking until smooth. Remove from heat; stir in 1 teaspoon vanilla. Set aside to cool 5 to 10 minutes. Stir together 2 cups flour, granulated sugar and baking soda.
From tasteandtellblog.com


ALMOND JOY CAKE RECIPE | RECIPELAND
In a 9 x 13 pan bake chocolate cake according to directions on package. In a saucepan, mix together 1 cup evaporated milk, 1 cup sugar, marshmallows and coconut. Heat until marshmallows are melted. Pour over hot cake. In a saucepan, melt margarine, then add remaining 1½ cups sugar and ½ cup evaporated milk. Bring to a boil; add chocolate ...
From recipeland.com


CHOCOLATE ALMOND JOY POKE CAKE - DELIGHTFUL E MADE
With a hand or stand mixer, mix the cake mix 1/2 c. of the cream of coconut, water, eggs, and oil. Mix until smooth. Pour batter into the prepared pan, and bake for 26-30 minutes or until toothpick inserted into the center of the cake comes out clean and …
From delightfulemade.com


TOASTED COCONUT AND ALMOND JOY CAKE: CAKE BY COURTNEY - MY …
2018-10-18 Toasted Coconut and Almond Joy Cake: Cake By Courtney This site was built to help food bloggers show their recipes to more recipe lovers. Also anyone can create their own my recipe file called a collection. Recipe lovers can follow food bloggers or collections. It is a great place to find and collect recipes. ...
From myrecipemagic.com


COCONUT ALMOND CHOCOLATE CAKE - THE VANILLA BEAN BLOG
2018-01-21 For the coconut almond chocolate cake. Adjust an oven rack to the middle position. Preheat the oven to 350F. Butter and flour two 8 by 2-inch round cake pans and line the bottoms with parchment paper. In a medium bowl or liquid measuring cup, whisk the eggs, egg yolks, vanilla, almond extract, sour cream, and buttermilk.
From thevanillabeanblog.com


ALMOND JOY CAKE, MADE WITH COCONUT CREAM - ONNEWSLIVE
2022-01-10 Preheat the oven to 350 degrees Fahrenheit. Butter two 6 inch cake pans and line with parchment paper on the bottom. Flour the baking pans. Combine the flour, baking powder, baking soda, and salt in a large mixing basin. In a mixing basin, whisk sugar, butter, and Coco Lopez with an electric mixer until light and fluffy.
From onnewslive.com


ALMOND JOY LAYER CAKE - EAT MORE CHOCOLATE
Add oil, vanilla, almond extract and salt and whisk smooth. Meanwhile heat water until hot. Add dry ingredients buttermilk-egg mixture and whisk smooth. Add hot water in 3 increments, while whisking the batter smooth in between additions. Divide batter evenly into the pans and place in oven, bake for 40-45 minutes until center of cake bounces ...
From eatmorechocolate.com


CHOCOLATE COCONUT ALMOND COFFEE CAKE - DASH OF SANITY
2022-05-12 Instructions. Preheat oven to 350; grease a 9×13 metal pan. Mix all the ingredients for the cake in a mixer for 7 minutes (this is key to make the pudding set). I love to use my Kitchen Aid mixer for this! Meanwhile, mix together brown sugar, coconut, almonds, and cinnamon in a bowl.
From dashofsanity.com


ALMOND JOY CHOCOLATE TORTE - BUNNY'S WARM OVEN
Instructions. 1. Preheat oven to 350°F. Lightly grease 15x10 1/2x1-inch jelly-roll pan; line pan with parchment paper or wax paper, lightly grease paper. 2. Stir together cocoa and boiling water in a small bowl until smooth; set aside. In a medium bowl, beat shortening, sugar and vanilla until creamy; beat in egg.
From bunnyswarmoven.net


ALMOND JOY COCONUT CAKE - LUISA BAKES
2021-05-29 Almond Joy is a popular chocolate candy bar with a soft coconut filling and a crunchy almond. When I am looking for cake inspiration recreating a candy bar as a cake is always a good option and Almond Joy is one of my favorite chocolate candy bars, especially in summer! So making a cake dedicated to this candy was just obvious. I hope I did it ...
From luisabakes.com


ALMOND JOY CAKE RECIPE - RECIPETIPS.COM
Directions. Preheat oven to 325° F. Grease and flour a 9x13 cake pan. For the cake, mix all ingredients and pour into a prepared pan. Bake for 28-32 minutes or until done; cool. For the frosting, mix all ingredients together and frost on the cooled cake.
From recipetips.com


ALMOND JOY CAKE {DAIRY FREE!} | LIFE MADE SIMPLE
2021-11-18 Instructions. Preheat oven to 350 degrees. Oil and flour two 9" round cake pans, set aside. In the bowl of a stand mixer, beat together sugar and coconut oil. With mixing speed on low, add one egg at a time. In a medium size mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt.
From lifemadesimplebakes.com


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