I’m a little delayed on this post… This was actually a cake on made for Easter this year. It was also my first attempt at making buttercream flowers, and I only managed to snap one picture take from an iphone.
Needless to say, this wasn’t the most optimum recipe and cake for a post, but I just HAD to share this recipe with y’all!
This cake was requested by my mom this year that I believe was partly to celebrate her birthday in addition to the Easter festivities. Anyways her request was [the best ever] chocolate cake with coconut whipped cream filling and frosted with chocolate mousse. So basically an Almond Joy in cake form (minus the almond part…does that make it more of a Mounds cake?)
This was was super delicious, even my coconut-hating uncle enjoyed it! It’s a very decadent cake that is perfect for the spring/summer time with the refreshing coconut. Maybe not awesome for bikini season, but cake wins over bikini body in my book
Almond Joy Cake
(Makes one 2-layer, 6-inch round cake)
1 prepared & baked chocolate cake recipe, I of course used my favorite chocolate cake recipe!
1 cup heavy whipping cream
1/2 cup shaved coconut
2-3 Tablespoons powdered sugar
2 teaspoons coconut extract
TO FROST OUTSIDE OF CAKE:
1 prepared batch of my super easy 2-ingredient chocolate mousse
- Prepare chocolate cake according to recipe and let cool. Once cool, slice in half lengthwise into two equal rounds.
- Prepare coconut whipped cream filling by whipping heavy whipped cream in the bowl of a stand mixer fitted with the whisk attachment. Beat cream with powdered sugar and whip until heavy peaks are formed, whip in coconut extract. Whip cream until it takes on the thick appearance of whipped cream you would buy from the store. Fold in shaved coconut.
- Place bottom cake layer on plate that you plan on using to frost the cake. Spread coconut filling on bottom cake layer, evenly. Let sit in fridge to set up slightly for about 30 minutes.
- Meanwhile, prepare chocolate mousse that you will use for frosting the outsides.
- After 30 minutes, take bottom cake layer that has been spread with coconut filling out and place top cake layer on top of the filling. Frost cake as desired with prepared chocolate mousse. If desired, pipe whipped cream in small rosettes on top of cake or spread chocolate chips, shavings, or coconut on cake for garnish. I took my first stab at buttercream flowers! Mine turned out a little flat. I think I will need thicker frosting for my next attempt, but practice makes perfect! I also did a little border with some leftover yellow buttercream I had from the buttercream roses.
Random Fact of the Day: The Chinese ideogram for ‘trouble’ depicts two women living under one roof.