Name: Chocolate Almond Joy Cake
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: 2 cups or 400 g regular sugar; 1 cup or 240 ml vegetable oil; 2 eggs; 1 tsp almond extract; 3 cups or 380 g all purpose flour; 3/4 cup or 65 g cocoa, unsweetened; 2 tsp baking powder; 2 tsp baking soda; 1 1/2 tsp salt; 1 cup or 235 ml coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa); 1 cup or 235 ml buttermilk; 1 cups or 120 g of chocolate pudding, make as package instructions; 2 cups or 400 g of chocolate chips; 4 cups powdered sugar; 1 cup butter; 1/4 cup coconut cream; 1/2 cup whipping cream; 1 oz x 16 package Coconut Flakes; 1 Can sweetened condensed milk; 1 package slivered almonds

Chocolate Almond Joy Cake, a delicious homemade buttermilk chocolate cake with almond and a whipped cream coconut frosting. An absolutely delicious soft and moist cake recipe.

This delicious Almond Joy Cake recipe has been generously shared by one of our biggest Lovefoodies supporters, Peggy Mitchell.
Peggy loves baking! Here, Peggy has used our basic chocolate cake recipe and adapted it to make this wonderful cake, and certainly worth celebrating with!

Table of Contents 📋 hide

1) What is this cake made of?

2) A perfect cake for a celebration

3) Equipment you'll need

11) Chocolate Almond Joy Cake

12) Chocolate and Caramel Flavored Cakes

What is this cake made of?

This cake recipe is straightforward and easy to make. It comes in 3 layers, so you have 3 rich chocolate cakes, sandwiched with a lovely sweet filling made up of sweetened condensed milk and coconut flakes, and then frosted all over with butter and fresh whipped cream frosting, flavored with delicious creamy coconut.

The addition of almond extract in the cake, although a small quantity, is enough to lift the flavor and add another dimension to this cake.

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A perfect cake for a celebration

It's definitely a cake to enjoy at a celebration, and the flavors and textures are out of this world!

This lovely coconut almond chocolate cake would be perfect to make for a birthday or anniversary celebration, and you can decorate it as fancy or simple as you wish.

Peggy has chosen to simply frost the cake all over then add a sprinkling of flaked almonds on the top. If you have the time and inclination, by all means, use a piping bag and make some fancy patterns on the top with the frosting. It's up to you!

Equipment you'll need

Three 8-inch round pans. You can use other sizes, beware of cook times.

Prep Time

30 minutes

Cook Time

50 minutes

Yield

14 - 16 Persons

Recipe by Peggy Mitchell

Ingredients

The Cake

Regular sugar
Vegetable oil
Eggs
Almond extract
All purpose flour
Cocoa, unsweetened
Baking powder
Baking soda
Salt
Coffee - room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
Buttermilk
Chocolate pudding (make as package instructions)
Chocolate chips

The Frosting

Powdered sugar
Butter
Coconut cream
Whipping cream

Filling and garnishes

Coconut Flakes
Sweetened condensed milk
Slivered almonds

See the recipe card below for quantities.

Instructions

Make the cake

1. Preheat oven to 350 F, 180 C, Gas 4. Grease and flour three 8-inch round pans and set aside.

Chocolate Almond Joy Cake, grease and flour pan

2. Using an electric mixer, combine sugar, oil, eggs and almond extract; beat for 1 minute.

3. Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.

4. Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done.
Cool for 5 minutes and carefully remove from pan(s).

Chocolate Almond Joy Cake, transfer to baking pan

8-inch and 9-inch cakes will bake in less time than 10-inch and 9 x 13 x 2-inch cakes so check for doneness.

Make the Filling

Mix coconut flakes and condensed milk in a bowl until fully combined and set aside.

Make the Frosting

Whip all ingredients minus powdered sugar till fluffy, then slowly add one cup at a time of powdered sugar till combined and fluffy.

To build the cake

Frost one layer of cake with frosting, then top with coconut mixture, and then sprinkle slivered almonds. Continue till the last layer is done then frost the entire cake.
Finally, top with almonds and enjoy

Recipe Card

Chocolate Almond Joy Cake

Yield: 12 - 14

Prep Time: 30 minutes

Cook Time: 50 minutes

Total Time: 1 hour 20 minutes

Chocolate Almond JoyCake, a delicious homemade buttermilk chocolate cake with almond and a whippedcream coconut frosting. An absolutely delicious soft and moist cake recipe

Ingredients

CAKE

2 cups or 400 g regular sugar
1 cup or 240 ml vegetable oil
2 eggs
1 tsp almond extract
3 cups or 380 g all purpose flour
¾ cup or 65 g cocoa, unsweetened
2 tsp baking powder
2 tsp baking soda
1 ½ tsp salt
1 cup or 235 ml coffee, room temperature (water can be substituted for the coffee but it's purpose is to enhance the chocolate flavor of the cocoa)
1 cup or 235 ml buttermilk
1 cups or 120 g of chocolate pudding, make as package instructions
2 cups or 400 g of chocolate chips

FROSTING

4 cups powdered sugar
1 cup butter
¼ cup coconut cream
½ cup whipping cream

Filling and garnishes:

1 oz x 16 package Coconut Flakes
1 Can sweetened condensed milk
1 package slivered almonds

Instructions

Preheat oven to 350 F, 180 C, Gas 4. Grease and flour three 8-inch round pans and set aside.
Using an electric mixer, combine sugar, oil, eggs and almond extract; beat 1 minute.
Gradually add remaining ingredients (alternating wet and dry) and beat for 2 to 3 minutes at medium speed.
Pour batter into prepared pan(s) and bake for approximately 40 to 45 minutes or so until cake is done.
Cool for 5 minutes and carefully remove from pan(s).

Make the Filling

Mix coconut flakes & condensed milk in a bowl until fully combined and set aside.

Make the Frosting

Whip all ingredients minus powdered sugar till fluffy, then slowly add one cup at a time of powdered sugar till combined and fluffy.

To build the cake

Frost one layer of cake with frosting, then top with coconut mix, and then sprinkle slivered almonds. Continue till last layer is done then frost entire cake.
Finally, top with almonds and enjoy

Recommended Products

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Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 1283Total Fat: 72gSaturated Fat: 44gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 73mgSodium: 949mgCarbohydrates: 160gFiber: 13gSugar: 117gProtein: 11g

Nutrition information isn’t always accurate

Chocolate and Caramel Flavored Cakes

Here's a selection of lovely Chocolate and Caramel cakes for you to enjoy