This Almond Joy Layer Cake is everything I imagine when I want chocolate, coconut, and almonds all in one bite. With rich, moist layers of chocolate cake, a chewy coconut filling, a light crunch of almond slivers, creamy coconut frosting, and a glossy layer of chocolate ganache, this cake is a showstopper for any special occasion.

Why You’ll Love This Recipe

I love how this cake captures the essence of the Almond Joy candy bar but in a decadent, homemade form. The combination of textures is incredible—moist chocolate cake, chewy coconut, creamy frosting, and smooth ganache all come together perfectly. I also like that the recipe is straightforward to follow even though the final product looks like it came from a bakery. This cake is a celebration in itself, and I enjoy making it for birthdays, holidays, or anytime I want to wow guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chocolate cake

• 1 3/4 cups all purpose flour

• 2 cups sugar

• 3/4 cup cocoa

• 2 1/4 tsp baking soda

• 1/2 tsp baking powder

• 1 tsp salt

• 1 cup milk

• 1/2 cup vegetable oil

• 1 1/2 tsp vanilla extract

• 2 large eggs

• 1 cup hot water

coconut filling

• 14 oz can sweetened condensed milk

• 3 cups sweetened shredded coconut

• 2–4 tbsp sliced almonds

coconut frosting

• 1 1/4 cup butter

• 1 1/4 cups shortening

• 10 cups powdered sugar

• 1 1/2 tbsp coconut extract

• 5–6 tbsp water or milk

chocolate ganache

• 1 cup semi-sweet chocolate chips

• 1/2 cup heavy whipping cream

• Almond Joy candy bars, optional for garnish

Directions

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

2. In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.

3. In a medium bowl, combine milk, vegetable oil, vanilla, and eggs.

4. Add wet ingredients to dry and beat until smooth.

5. Mix in hot water slowly until fully incorporated.

6. Divide batter evenly into pans and bake for 22–25 minutes, until a toothpick comes out with a few moist crumbs. Let cool.

7. For the filling, stir together shredded coconut and sweetened condensed milk. Set aside.

8. For the frosting, beat butter and shortening until combined. Add half of the powdered sugar, mix, then add coconut extract and 4–5 tbsp milk/water. Mix again, then add remaining powdered sugar. Adjust consistency with more milk/water if needed.

9. Level cooled cakes. Place one layer on a plate, pipe a frosting dam around the edge, and fill with half the coconut mixture. Sprinkle almonds on top.

10. Repeat with the second layer. Top with the third layer.

11. Frost the cake with a thin crumb coat, then cover fully with coconut frosting.

12. To make ganache, heat cream until just boiling, pour over chocolate chips, let sit, then whisk smooth. Drizzle over the cake and spread evenly on top.

13. Decorate with extra frosting, shredded coconut, almond slivers, and Almond Joy pieces if desired.

14. Refrigerate until serving, but bring to room temperature before slicing.

Servings and timing

This recipe makes about 12–14 slices.

• Prep Time: 25 minutes

• Cook Time: 22 minutes

• Total Time: about 47 minutes

Variations

I sometimes like to use dark chocolate instead of semi-sweet for the ganache to make the cake a little richer. If I want extra coconut flavor, I toast the shredded coconut before mixing it into the filling. For a lighter version, I skip the almonds and just use coconut filling. A cream cheese frosting can also be swapped in for the coconut frosting if I want a tangier finish.

Storage/Reheating

I keep the cake covered and refrigerated for up to 4 days. Before serving, I let it sit at room temperature so the frosting softens and the ganache has the right texture. If I freeze the cake layers in advance, I wrap them tightly in plastic wrap and thaw overnight before assembling.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake layers a day or two ahead, wrap them well, and refrigerate or freeze them. Then I assemble and frost the cake the day before serving.

Can I use almond extract instead of slivered almonds?

I can add a small amount of almond extract to the filling for flavor, but it won’t replicate the crunch that the slivered almonds provide.

Can I substitute the shortening in the frosting?

Yes, I sometimes use all butter if I want a richer taste, though shortening helps with stability, especially in warmer weather.

Can I use a different size pan?

If I only have two 9-inch pans, I can bake the batter in those. The layers will be thicker, and baking time may need a few extra minutes.

How do I prevent the ganache from being too runny?

I let the cream sit on the chocolate for 2–3 minutes before whisking, and if it’s still thin, I let it cool for a few minutes until it thickens slightly before drizzling.

Conclusion

This Almond Joy Layer Cake is a dream dessert for anyone who loves the classic combination of chocolate, coconut, and almonds. I love how it looks like a bakery cake but comes together with simple steps in my kitchen. It’s rich, indulgent, and always a hit at celebrations. Every bite feels like a piece of candy bar heaven layered into a cake.