ALMOND JOY LAYER CAKE

So let’s talk a bit about this cake. If you like chocolate and coconut, it’s to die for! To start, there’s the moist chocolate cake. So moist, so easy to put together. No creaming or craziness, just mixing some ingredients together. All you need is a couple bowls and a whisk! Bake those babies up and let them cool.

For the filling, we’ve got a super simple mixture of shredded coconut and sweetened condensed milk. The mixture is not only delicious, the texture totally reminds me of the inside of the Almond Joy candy bar. So good! Soft, chewy and moist. Get in my belly! A few almond slivers are sprinkled on top of the coconut filling layers as well.

INGREDIENTS
CHOCOLATE CAKE

• 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

COCONUT FILLING

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

COCONUT FROSTING

• 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

CHOCOLATE GANACHE

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

INSTRUCTIONS
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.
For full instructions : www.lifeloveandsugar.com

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