ALMOND JOY CAKE
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
Time 1h15m
Number Of Ingredients 23
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.
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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
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
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.
ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING
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
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
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
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
CHOCOLATE-GLAZED COCONUT-ALMOND CAKE
Steps:
- For cake:
- Preheat oven to 325°F. Butter and flour 9-inch-diameter cake pan with 2-inch-high sides. Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend. Add yolks, extract and salt and beat 1 minute. On low speed, beat in flour alternately with milk in 3 additions each. Mix in coconut. Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry. Fold whites into batter.
- Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Run small sharp knife around sides to loosen cake. Turn out cake onto rack; cool completely.
- For Filling:
- Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat. Add white chocolate; stir until melted. Pour into bowl and cool. Add cream cheese and beat until smooth. Mix in coconut. Chill until spreadable, about 30 minutes.
- For Glaze:
- Bring 3/4 cup cream and corn syrup to simmer in heavy medium saucepan. Add chocolate and stir until melted and smooth. Cool until just pourable, about 15 minutes.
- Using serrated knife, cut cake horizontally in half. Place 1 cake layer cut side up on plate. Spread filling over. Top with second cake layer cut side down. Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce). Press almonds around sides and in 1-inch border around top edge of cake. Refrigerate cake until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.)
- Mix reserved glaze and remaining 1/4 cup cream in saucepan. Stir over low heat until sauce is heated through. Slice cake; serve with sauce.
ALMOND JOY CAKE
A delicious cake that tastes like my favorite candy bar. Servings are approximate depending on the size of the slices.
Provided by dojemi
Categories Dessert
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 12
Steps:
- Bake chocolate cake in 13 x 9-inch pan as directed on box using the water, vegetqable oil and eggs that are listed in above ingredients.
- Combine the 1 cup evaporated milk and the sugar in a medium saucepan.
- Bring to a boil and stir in marshmallows until melted.
- Add coconut; pour over cake while both are hot.
- Melt together the remaining milk, butter and chocolate chips.
- Stir until melted and add 1 cup toasted almond slices.
- Pour on top of warm cake.
- NOTE: This is better if made the day before serving.
ALMOND JOY® CAKE
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
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 ALMOND-COCONUT CAKE (ALMOND JOY CAKE)
Make and share this Chocolate Almond-Coconut Cake (Almond Joy Cake) recipe from Food.com.
Provided by Cake Baker
Categories Dessert
Time 1h20m
Yield 1 9 Inch cake, 10 serving(s)
Number Of Ingredients 12
Steps:
- Make the Chocolate Almond Cake:.
- Position a rack in the center of the oven and preheat the oven to 350°F Grease the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper and grease the paper.
- In a medium bowl, sift together the flour and cocoa powder. Whisk to combine and set aside.
- Break the almond paste into 1-inch chunks and place it in the bowl of an electric mixer along with the sugar and one of the eggs. Using the paddle attachment, beat the mixture on low speed until smooth, about 1 minute. Add the softened butter and beat on medium speed until light, about 3 minutes. Add the remaining 3 whole eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the egg yolk. Add the cocoa mixture at low speed, mixing just until blended. Remove the bowl from the mixer stand and mix it a few times with a rubber spatula to ensure that the mixture is evenly blended. Scrape the batter into the prepared pan and smooth it into an even layer.
- Bake the cake for 40 to 50 minutes, until the top is firm and a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Cool the cake in the pan on a wire rack for 20 minutes (the cake will fall in the center as it cools).
- Remove the side of the springform pan. Place a 9-inch cardboard cake round on top of the cake and invert it. Remove the bottom of the pan and the parchment paper from the cake (the bottom of the cake should now be the top). Cool the cake completely on a wire rack.
- Make the Coconut Layer:.
- Place the coconut in the bowl of a food processor and pulse until finely chopped. Add the corn syrup and pulse until the coconut is evenly moistened. Spread the mixture over the top of the cake in an even layer.
- Make the glaze and glaze the cake:.
- Place the chocolate in a medium bowl. Combine the cream and corn syrup in a small saucepan and bring to a boil. Pour over the chocolate and stir until the chocolate is completely melted and the glaze is shiny. Set the cake on the wire rack over a sheet of parchment paper or silicone mat. Pour the warm glaze over the top of the cake and use a small, offset metal spatula to smooth it evenly over the top and sides. Refrigerate the cake until the glaze is set, about 20 minutes. Scrape up any extra glaze from the paper and transfer it to a small bowl. Cover and refrigerate for about 20 minutes, until firm enough to pipe. Transfer the cake to a serving platter. Pipe the chilled glaze in rosettes on top of the cake.
- Cut the cake into wedges and serve with whipped cream.
Nutrition Facts : Calories 895, Fat 67, SaturatedFat 39.7, Cholesterol 174.3, Sodium 75, Carbohydrate 78.7, Fiber 10.8, Sugar 47, Protein 12.3
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- Place rack in upper and lower thirds of oven and preheat oven to 325°. Grease three 9-inch round cake pans with cooking spray, line with parchment paper, the grease again. Set aside.
- In a large mixing bowl, beat together the sugar, butter, and coconut oil until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. The mixture may look a bit curdled, but do not be concerned.
- In a separate bowl, sift together the all purpose flour, whole wheat pastry flour, baking powder, baking soda, and salt. Beating well on low speed after each addition add ingredients to the butter-sugar mixture in the following order: 1/3 of the dry ingredients; 1/2 of the buttermilk; the next 1/3 of the dry ingredients; the final 1/2 of the buttermilk; then the remaining dry ingredients. With a rubber spatula, fold in the 6 ounces flaked coconut.
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