ALMOND JOY CAKE
If you follow me on Instagram or Facebook you might have caught I recently celebrated a milestone birthday. I’m unbelievably blessed and grateful for all the well wishes sent from all of you, my family, and friends.
In appreciation for all those good vibes you sent my way, I’d like to send a little happiness your way. (Assembly required. Don’t be on the lookout for fancy cake boxes showing up on your doorstep.)
This Almond Joy Cake recipe evolved from my quest to find THE BEST coconut cake and frosting recipe IN EXISTENCE. Those are serious words, people.
The coconut cake needed to be moist, but not dense, use simple ingredients, and still have a solid coconut taste. For the frosting and filling I wanted to channel coconut cream pie, rather than buttercream or cream cheese frosting.
After trying out multiple versions and combinations, the Almond Joy Cake’s coconut frosting and cake components were clearly deemed the winners.
But something was missing. Usually that means one thing – chocolate.
Layering a moist coconut cake and coconut filling with chocolate ganache and toasted almonds not only catapulted this cake into legendary status, but also made it taste exactly like an Almond Joy Candy Bar.
If you don’t like chocolate, or are looking for a more traditional coconut cake recipe, leave out the almonds and ganache. But then seek some professional help on your beef with chocolate.
Ingredients
Instructions
Chocolate Ganache:
Place chocolate chips in a medium bowl. In a small saucepan heat 1 1/2 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 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.
Coconut Cake:
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 room temperature egg yolks, one at a time, beating well between each addition.
In a separate bowl whisk together flour, baking powder, baking soda, and salt. Add about 1/3 flour mixture to creamed butter mixture, beat well. Then add 1/3 buttermilk and beat. Continue alternating between flour and buttermilk, beating well between each addition, until all is added. Stir in coconut and set batter aside.
In a separate bowl, with a clean, dry beaters, beat together egg whites and cream of tarter until stiff peaks form. Fold 1/4 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.
Coconut Frosting / Filling:
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 and coconut. Cover and store in refrigerator until ready to frost cake.
Assembly:
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 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.
for complete method please clikck : https://www.mamagourmand.com/almond-joy-cake/
In appreciation for all those good vibes you sent my way, I’d like to send a little happiness your way. (Assembly required. Don’t be on the lookout for fancy cake boxes showing up on your doorstep.)
This Almond Joy Cake recipe evolved from my quest to find THE BEST coconut cake and frosting recipe IN EXISTENCE. Those are serious words, people.
The coconut cake needed to be moist, but not dense, use simple ingredients, and still have a solid coconut taste. For the frosting and filling I wanted to channel coconut cream pie, rather than buttercream or cream cheese frosting.
After trying out multiple versions and combinations, the Almond Joy Cake’s coconut frosting and cake components were clearly deemed the winners.
But something was missing. Usually that means one thing – chocolate.
Layering a moist coconut cake and coconut filling with chocolate ganache and toasted almonds not only catapulted this cake into legendary status, but also made it taste exactly like an Almond Joy Candy Bar.
If you don’t like chocolate, or are looking for a more traditional coconut cake recipe, leave out the almonds and ganache. But then seek some professional help on your beef with chocolate.
Ingredients
- Chocolate Ganache:
- 1 1/2 cups heavy cream
- 2 cups semi-sweet chocolate chips
- Coconut Cake:
- 5 eggs, separated and room temperature
- 2 cups sugar
- 1/2 cup butter, softened
- 1/2 cup vegetable oil
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 1/4 cups cake flour, or all purpose gluten free flour (I highly recommend Cup 4 Cup gluten free flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, room temperature
- 2 cups sweetened flaked or shredded coconut
- 1/4 teaspoon cream of tartar
- Coconut Frosting and Filling:
- 4 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup heavy cream
- 1/4 teaspoon almond extract
- 8 ounce tub whipped topping (Cool Whip)
- 2 cups sweetened flaked or shredded coconut
- 1/4 cup sliced almonds, toasted
Instructions
Chocolate Ganache:
Place chocolate chips in a medium bowl. In a small saucepan heat 1 1/2 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 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.
Coconut Cake:
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 room temperature egg yolks, one at a time, beating well between each addition.
In a separate bowl whisk together flour, baking powder, baking soda, and salt. Add about 1/3 flour mixture to creamed butter mixture, beat well. Then add 1/3 buttermilk and beat. Continue alternating between flour and buttermilk, beating well between each addition, until all is added. Stir in coconut and set batter aside.
In a separate bowl, with a clean, dry beaters, beat together egg whites and cream of tarter until stiff peaks form. Fold 1/4 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.
Coconut Frosting / Filling:
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 and coconut. Cover and store in refrigerator until ready to frost cake.
Assembly:
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 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.
for complete method please clikck : https://www.mamagourmand.com/almond-joy-cake/
0 Response to "ALMOND JOY CAKE"
Posting Komentar