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Almond Joy Cake

A moist chocolate cake layered with rich coconut frosting and topped with crunchy almonds, reminiscent of your favorite candy bar.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 ¾ cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 ½ cups sweetened shredded coconut
  • 1 cup chopped almonds

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Wire rack
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease your 9-inch cake pans with butter and dust with flour.
  3. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients and mix on medium speed until well combined.
  5. Carefully stir in the boiling water.
  6. Divide the batter evenly between the prepared pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  8. Once cooled, frost the top of one layer with coconut frosting, sprinkle with chopped almonds, and place the second layer on top.
  9. Finish frosting the top and sides of the cake.

Notes

This cake is great on its own, but it pairs wonderfully with a scoop of vanilla ice cream.