Almond Joy Bliss Cake

This almond joy inspired cake is absolutely delicious and guaranteed to bring an element of surprise to your Easter get-together! It looks like a typical gorgeous Easter themed cake on the outside, but as soon as you cut into it, there's layers of chocolately coconut goodness. If you make this cake, you will without a doubt steal the show this holiday!

Cake Ingredients:

  • 3 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1 cup unsalted butter, at room temperature

  • 2 cups granulated sugar

  • 5 large eggs, at room temperature

  • 1 1/2 cups coconut milk

  • 2 teaspoons vanilla extract

  • 1 teaspoon coconut extract

Chocolate Ganache Ingredients:

  • 1 cup heavy cream

  • 8 ounces semi-sweet chocolate, chopped

  • Coconut Flakes Layer Ingredients:

  • 2 cups unsweetened coconut flakes

Coconut Flavored Lavender-Colored Icing Ingredients:

  • 1 cup unsalted butter, softened

  • 4-5 cups powdered sugar, sifted

  • 1/4 cup coconut milk, more if needed

  • 2 teaspoons coconut extract

  • A few drops of lavender food coloring (or a combination of red and blue food coloring to achieve a lavender hue)

  • A few drops of yellow food coloring for extra piping details.
  • 1 bottle of Bunny Bottoms sprinkles!

Coconut Cake:

  1. Preheat the oven to 350°F (175°C). Grease and flour four 8-inch cake pans and line the bottoms with parchment paper.
  2. Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
  3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. Add eggs, one at a time, fully incorporating each before adding the next. Stir in vanilla and coconut extracts.
  4. Combine with Dry Ingredients: Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  5. Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Chocolate Ganache:

  1. Heat Cream: In a small saucepan, bring the heavy cream to a simmer over medium heat.
  2. Melt Chocolate: Place the chopped chocolate in a bowl. Pour the hot cream over the chocolate and let sit for 1-2 minutes. Whisk until smooth and glossy.
  3. Cool: Allow the ganache to cool slightly until it thickens to a spreadable consistency.

Coconut Flavored Lavender-Colored Icing:

  1. Beat Butter: In a large bowl, beat the butter until creamy.
  2. Add Sugar and Coconut Milk: Gradually add powdered sugar, one cup at a time, alternating with coconut milk. Beat in the coconut extract. If the icing is too thick, add more coconut milk, a tablespoon at a time, until reaching the desired consistency.
  3. Color: Add a few drops of lavender food coloring until you achieve the desired shade. Mix well.
  4. Save: Set some non-dyed frosting aside for the end.


  1. Layer Cakes and Ganache: Place the first cake layer on your serving plate. Spread a layer of chocolate ganache over the top, then sprinkle with coconut flakes. Repeat with the remaining layers, leaving the top layer bare.
  2. Frost: Using a spatula, apply a crumb coat of the coconut flavored lavender-colored icing to the cake. Chill for 30 minutes, then apply a final, smooth layer of icing.
  3. Decorate: With your leftover icing, add some yellow food coloring and add it to a star tipped piping bag.
  4. Pipe: Add yellow swirls to the top of your cake in circular motions, then sprinkle your cake with our Bunny Bottoms mix!


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