Homemade Layered Coconut Cake with Almonds Recipe. Layers of soft and airy sponge cake with a buttery chocolate spread and a rich and creamy coconut cream with toasted almonds and coconut flakes. The perfect combination of flavors.
For a roulade version of this cake, try our Coconut Swiss Roll Cake.
My husband absolutely loves Almond Joy candy and that’s what this cake was inspired by. The combination of sponge cake layers (biskvit in Russian), a rich coconut cream, toasted almonds and coconut flakes with chocolate is amazing. It’s like taking a bite of Almond Joy candy bar but in a cake form – SO GOOD!
Thought the cake looks difficult and intimidating, it’s a rather a simple recipe. Not as simple as our Coconut Ice Cream Balls but definitely so easy for a cake recipe, just a little time consuming.
how to make a layered coconut cake-
- In a standup mixer, beat eggs and sugar on high speed for 20-25 minutes or until the mixture triples in size.
- With a wooden spoon (or spatula), slowly add the sifted flour mixed with baking flour. Mix from the bottom up.
- Grease two 10″ spring pans with butter then cover the bottom with parchment paper, lightly dust bottom with flour.
- Divide the batter between the two pans. Bake at 355°F for 20-25 minutes.
- Check for readiness with a toothpick (if the toothpick comes out clean, cakes are baked).
- Cool cakes completely. Once cooled, cut each cake in half (making 4 layers).
toast coconut flakes and almonds-
- In one baking sheet, layout almond slices in an even layer. In a second baking sheet, layout coconut flakes. Bake coconut flakes 5-7 until golden, remove flakes and toast almonds another 1-2 minutes until golden.
- Set aside to cool.
prepare the coconut cream-
- In a large bowl, on medium speed, combine the cream cheese, condensed milk and butter.
- With a spatula, stir in the coconut flakes, then the cool whip. Refrigerate the cream.
- Prepare chocolate mixture right before you are ready to assemble the cake (not sooner).
- With a rolling pin, crush 5 graham crackers in a freezer storage bag.
- Add the 3 Tbsp cocoa to the bag and mix.
- In a small saucepot, add the butter, sugar, and milk.
- Cook over medium heat until sugar melts and mixture starts to bubble. Remove from heat and quickly stir in the crushed crackers.
how to assemble a coconut cake-
- Once the chocolate cools a bit (but still warm), distribute the chocolate evenly among three layers. Work quickly, it thickens fast, set aside to cool.
- Place the thickest layer as the bottom of the cake and generously coat with cream.
- Add some of the almonds over the cream. Repeat with remaining layers.
- Flip the last layer over so the bottom is the top (this way it’s an even top).
- Add the remaining cream to the sides and top of the cake.
- Add the coconut flakes to the sides of the cake and remaining almonds on the top of the cake.
- Prepare the chocolate top by heating the milk, sugar, and cocoa in a saucepot until creamy. Remove from heat and allow to cool.
- With a spoon pour the chocolate over the top of cake over the almonds and over sides of the cake. (This is just for décor, you can skip making the chocolate for the top.)
Yes, this coconut cake looks so intimidating and like it’s a long process, it truly isn’t. And, once you give the cake a try, you’ll know it was worth every minute.
Try these other amazing cake recipes:
- Snickers Cake– tastes like a Snicker’s candy bar!
- Carrot Cake Recipe– moist carrot cake with a sweet vanilla frosting.
- Poppyseed Cake– cake with poppyseed and a dulce de leche cream.
- Kiev Cake– a classic in the Ukrainian cuisine.
- Dulce de Leche Napolean Cake– ready in no time.
Don’t forget to leave us feedback in the comments below if you give the coconut cake a try. We love hearing from you. 🙂
Layered Coconut Cake Recipe
- 8 oz cream cheese, room temp (1 pack)
- 8 Tbsp butter, room temp (1 stick)
- 14 oz can condensed milk (1 can)
- 8 oz cool whip
- 1 1/2 cups coconut flakes
- 3/4 cup toasted coconut flakes, for sides
- 1 cup sliced almonds
- 1/4 cup half and half (or milk)
- 1/3 cup granulated sugar
- 2 ½ Tbsp unsweetened cocoa powder
- Beat eggs and sugar on high speed for 20-25 minutes or until tripled in size.
- With a wooden spoon or spatula, add in flour combined with baking powder.
- Divide batter evenly into two pans and bake at 365°F for 18-20 minutes. Run knife along edges of cake to release layers and remove rim. Cool cakes completely, cut each cake in half (there will have four layers).
- In two separate baking sheets, layout coconut flakes. Bake coconut flakes until golden in color, set aside to cool
- With a rolling pin, crush graham crackers in a bag.
- Add the cocoa to the bag and mix.
- On the stove top, in a small pot, add the butter, sugar and milk, cook until bubbly.
- Remove from heat and quickly stir in the crackers to combine.
- Let the mixture cool just a bit (but warm). Distribute the chocolate evenly among three layers. Work quickly, it thickens fast. (tip, if it gets to hard to work with, reheat.)
- Once chocolate is cooled completely, put the thickest layer as bottom and add cover with cream. Add some almonds over the cream. Repeat with remaining layers.
- Flip over fourth layer as the top of cake.
- Add remaining cream to the sides and top of the cake.
- Add the toasted coconut flakes to the sides of the cake and remaining almonds to top of cake (crush, if desired).
- In a saucepan, add the half and half, cocoa and sugar. Heat until bubbly. Remove and allow to slightly cool.
- With a spoon pour the chocolate over top of cake over the almonds and over sides of cake. (This is for decor and may be skipped).
- Cover and refrigerate cake at least two hours, or overnight.
- Enjoy, friends.
This cake was originally posted, March of 2014 and is being updated with new images in June of 2019.