This Almond Joy Layer Cake is made with layers of moist chocolate cake, a delicious flakey coconut filling, almond slivers, coconut frosting and chocolate ganache! It’s the perfect cake for any celebration!

So let's talk a little about this almond-joy-layer cake. If you like chocolate and coconut, it's nice to die! At the beginning there is the moist chocolate cake. So moist, so easy to put together. No cream or craziness, just mix some ingredients together. You only need a few bowls and a whisk! Bake the babies and let them cool.

For the filling we have a super simple mixture of crushed coconut and sweetened condensed milk. The mixture is not only delicious, the texture reminds me totally of the inside of the almond-joy chocolate bar. So good! Soft, tough and moist. Off into my belly! A few almond shards are also scattered over the layers of coconut filling.

The whole cake is covered with a coconut glaze and then coated with chocolate ganache. I often get questions about my icing and the use of butter/short fibre and the amounts of icing sugar. If you would like more information about these things, I have written this article about the consistency of the icing, which provides guidance. My glaze is similar to a conventional buttercream because I want to decorate my cakes. If that's not your thing, you're welcome to customize it.

The finished cake is totally intoxicating! Every time I opened the container where I kept it, I could smell all the chocolate and coconut. Delicious!! The moist chocolate cake with the chewing coconut and the slight crunch of the almond shards is perfection! Almond Joy in cake shape and as perfect for a celebration like today!



  • 1 3/4 cups (228g) all purpose flour
  • 2 cups (414g) sugar
  • 3/4 cup (85g) cocoa
  • 2 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil
  • 1 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 cup (240ml) hot water


  • 14 oz can sweetened condensed milk
  • 3 cups (280g) sweetened shredded coconut
  • 2–4 tbsp sliced almonds


  • 1 1/4 cup (280g) butter
  • 1 1/4 cups (237g) shortening
  • 10 cups (1150g) powdered sugar
  • 1 1/2 tbsp coconut extract
  • 5–6 tbsp (90-105ml) water or milk


  • 6 oz (1 cup) semi-sweet chocolate chips
  • 1/2 cup (120ml) heavy whipping cream
  • Almond Joy candy bars, optional


1. Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.

2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.

3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

4. Add the wet ingredients to the dry ingredients and beat until well combined.

5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

6. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.

7. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

8. To make the coconut filling, add the shredded coconut and sweetened condensed milk to a medium bowl and stir to combine. Set aside.

9. To make the frosting, add the butter and shortening to a large mixer bowl and mix together until well combined.

10. Add half of the powdered sugar and mix until smooth.

11. Add the coconut extract and 4-5 tablespoons of water or milk and mix until smooth.

12. Slowly add the remaining powdered sugar and mix until smooth. Add additional water or milk, as needed.

13. To build the cake, use a large serrated knife to remove the tops of the cake layers so that they’re flat. See my tips on how to level a cake and how to stack a cake.

14. Place the first cake layer on a serving plate or cardboard cake circle then pipe a dam of coconut frosting around the edge of the cake.

15. Add about half of the coconut filling inside of the dam, then spread evenly into an even layer.

16. Sprinkle 1-2 tablespoons of slivered almonds over the top and press into the filling.

17. Add the next cake layer, then top it with another dam of frosting, the remaining coconut filling and more slivered almonds.

18. Add the final cake layer to the top of the cake.

19. Smooth out the frosting on the sides of the cake, creating a thin crumb coat.

20. Add about 1 cup of frosting to the top of the cake and smooth into an even layer.

21. Frost the cake using my tutorial for a smooth cake. Stop just before using the paper towel, which won’t be necessary with the pattern on the sides of this cake.

22. Use an offset spatula to create the stripes around the cake.

23. Set the cake aside and make the chocolate ganache (see my tips on making chocolate ganache). Put the chocolate chips in a heat proof bowl.

24. Microwave the heavy whipping cream until it just begins to boil, then pour it over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.

25. Use a squeeze bottle or a spoon to drizzle the chocolate around the edges of the cake, then fill in the top of the cake and smooth it with an offset spatula. See my tips on making a chocolate drip cake.

26. Allow the ganache to firm a bit, about 10 minutes, then top with remaining frosting, a little more shredded coconut, almond slivers and Almond Joy candy bars.

27. Cover well and refrigerate the cake until ready to serve. Serve at room temperature. Cake is best for 3-4 days.


 Prep Time: 25 minutes

 Cook Time: 22 minutes

 Total Time: 47 minutes

 Category: Dessert 

 Cuisine: American