Almond Joy Layer Cake

Ingredients:

Chocolate Cake:

1¾ cups flour

2 cups sugar

¾ cup cocoa

2¼ tsp baking soda

½ tsp baking powder

1 tsp salt

1 cup milk

½ cup vegetable oil

1½ tsp vanilla

2 eggs

1 cup hot water

Coconut Filling:

14 oz sweetened condensed milk

3 cups shredded coconut

2–4 tbsp sliced almonds

Coconut Frosting:

1¼ cups butter

1¼ cups shortening

10 cups powdered sugar

1½ tbsp coconut extract

5–6 tbsp water/milk

Chocolate Ganache:

1 cup chocolate chips

½ cup heavy cream

Instructions:

Prep the Cake: Preheat oven to 350°F. Grease and line three 8-inch pans.

Make the Batter: Combine dry ingredients in one bowl. In another, mix milk, oil, vanilla, and eggs. Combine wet and dry ingredients, then add hot water. Pour into pans and bake for 22-25 minutes. Cool completely.

Coconut Filling: Mix coconut and sweetened condensed milk in a bowl. Set aside.

Coconut Frosting: Beat butter and shortening until smooth. Add half the powdered sugar, then coconut extract and water/milk. Mix in remaining sugar.

Assemble: Level cake layers, spread coconut filling between layers, and sprinkle with almond slivers.

Frost & Drizzle: Frost the cake, then make the ganache by heating heavy cream and pouring over chocolate chips. Drizzle over the cake and finish with coconut, almonds, and Almond Joy pieces.

Enjoy