Almond Joy Christmas Cake
A delightful dessert inspired by the beloved candy bar, featuring layers of rich chocolate, crunchy almonds, and sweet coconut, perfect for holiday celebrations.
Ingredients
For the Cake
- 2 cups all-purpose flour This forms the base of your cake.
- 1.5 cups granulated sugar For sweetness and moisture.
- 0.5 cups unsweetened cocoa powder This gives the cake its rich chocolate flavor.
- 1 tablespoon baking powder A leavening agent for a fluffy texture.
- 1 teaspoon baking soda Helps in rising and softening the cake.
- 0.5 teaspoon salt Balances the sweetness.
- 1 cup milk Adds moisture and richness to the batter.
- 0.5 cups vegetable oil Keeps the cake moist and tender.
- 2 large eggs Acts as a binder for the ingredients.
- 1 teaspoon vanilla extract Enhances the cake's overall flavor.
- 1 cup shredded coconut Adds a delightful chew and sweetness.
- 1 cup chopped almonds Provides a lovely crunch.
- 1 cup chocolate chips For an extra burst of chocolate goodness.
Instructions
Preparation
- Start by gathering all your ingredients. Measure them accurately for the best results.
- Set your oven to preheat at 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until evenly mixed.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients. Mix until smooth and fully incorporated, avoiding over-mixing.
- Gently fold in the shredded coconut, chopped almonds, and chocolate chips.
- Evenly divide the batter into the prepared cake pans.
- Bake for 30-35 minutes. Check with a toothpick; if it comes out clean, they’re done.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite chocolate frosting and sprinkle with extra coconut and almonds.
Notes
Store in an airtight container at room temperature. For longer storage, refrigerate to preserve freshness. Can be frozen for up to three months.