Ingredients:

  • 2 ¼ cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • ¾ cup Unsweetened Cocoa Powder (Dutch Process preferred)
  • 2 teaspoons Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 2 Large Eggs, room temperature
  • 1 cup Buttermilk, room temperature
  • ½ cup Vegetable Oil
  • 2 teaspoons Vanilla Extract
  • 1 cup Boiling Water (or hot brewed coffee)
  • 1 ½ cups Sweetened Flaked Coconut
  • 1 (14-ounce/397g) can Sweetened Condensed Milk
  • ½ cup Unsalted Butter, softened
  • 1 cup Powdered Sugar, sifted
  • 1 teaspoon Vanilla Extract (for filling)
  • 10 ounces Bittersweet or Semisweet Chocolate Chips/Chopped Bar
  • 1 cup Heavy Cream (Double Cream)
  • ½ teaspoon Almond Extract (optional)
  • 1 cup Slivered or Sliced Almonds, toasted

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper. Gently toast the almonds in a dry skillet until fragrant (about 3-5 minutes) and set aside.
  2. Bake the Cakes: Whisk together all dry cake ingredients (Flour, Sugar, Cocoa Powder, Baking Soda, Baking Powder, Salt) in a large bowl. In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla. Pour the wet into the dry ingredients and mix until just combined. Carefully stir in the boiling water/coffee. The batter will be thin.
  3. Divide batter evenly between the two prepared pans. Bake for 30–35 minutes, or until a skewer inserted comes out with moist crumbs attached. Cool in pans for 15 minutes, then invert onto wire racks to cool completely. Trim the tops flat if necessary.
  4. Make the Coconut Filling: Toast the flaked coconut lightly in a dry pan until golden flecks appear. Set aside ¼ cup of the toasted coconut for garnish.
  5. Cream the Filling Base: In a mixer, cream the softened butter until fluffy. Gradually beat in the condensed milk and vanilla extract (for filling).
  6. Combine Filling: Gently fold in the remaining toasted coconut and the sifted powdered sugar until fully incorporated into a thick, spreadable mixture.
  7. Prepare the Ganache: Place the chocolate chips/chopped bar in a heatproof bowl. Heat the heavy cream in a saucepan just until simmering. Pour the hot cream over the chocolate. Let stand for 5 minutes, then whisk until smooth and glossy. Stir in the almond extract (if using). Let cool slightly until thickened to a spreadable consistency (about 20 minutes at room temperature).
  8. Assemble the Cake: Place the first cooled cake layer on your serving plate. Spread the entire coconut filling evenly over this layer. Top with the second cake layer.
  9. Frost & Decorate: Pour or spread the slightly thickened ganache over the top and sides of the cake. Immediately press the reserved toasted coconut and toasted slivered almonds around the sides and sprinkle generously over the top.
  10. Chill the Almond Joy Cake for at least 1 hour before slicing to allow the ganache to set firmly.