This delightful Almond Joy Bundt Cake is a true treat. It is a deep, rich chocolate cake filled with a sweet coconut filling, just as much fun as biting into a favorite candy bar.
This month I was assigned the delightful blog Sew You Can Cook written by Lauren. Sometimes a recipe jumps out to me right away. This one popped up pretty quickly but not before I got tempted by many others first!
I will definitely be back to make more recipes. Lauren’s dream is to become a caterer, and she is building an impressive recipe collection that I know are winners for all of her guests. Be sure and pop over to get to know Lauren! Some of her recipes on my short list are:
When I saw her Almond Joy Bundt Cake I knew I’d found my winner. And boy was I right! Deep, rich chocolate cake (you could add a little coconut oil if you want) filled with a luscious sweet coconut filling. You could even add sliced almonds to the filling if you want. Oh yeah, totally decadent!
I started with Lauren’s original cake recipe and because I love coconut just like her husband does, I added a coconut filling – more is better, right? 😉 I found the filling on Food Babbles and adapted it slightly. I also converted the cake to gluten-free so my family and I could enjoy it.
Lauren used adorable mini bundt pans that are perfect for individual servings. I used this beautiful bundt cake pan Doesn’t it make the most gorgeous cake!!
I decided since the cake is so decadent and the pattern stunning, I would just sprinkle a little coconut on top to highlight the crevices. If you want this even more indulgent, adding a drizzle of ganache would definitely make this a chocoholic’s dream.
The next time you are looking for a delightful, fun dessert, I hope you make this Almond Joy Bundt Cake. I know you will love it as much as The Artist and I did. Thanks for a wonderful recipe Lauren!
Happy Chocolate Monday!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Ingredients needed for Almond Joy Bundt Cake:
- Eggs, sugar, coconut, flour, vanilla, cocoa powder,
- Baking powder, baking soda, salt, buttermilk, butter
The easiest way to separate eggs is to carefully break the shell, and holding your hands over a bowl (with a second one close by), pour the egg into one of your hands. Open your fingers slightly and allow the whites to drop into the bowl and place the yolk into the second bowl. You can do many eggs quickly this way with much less risk of breaking the yolks.
How to make Almond Joy Bundt Cake:
- Make the Filling: Whip the egg whites in a very clean, dry bowl to soft peaks, then with the mixer running on medium-low speed, slowly add the sugar and continue whipping until they reach stiff peaks; gently fold in the coconut, flour, and vanilla
- Make the Cake Batter: In the bowl of your stand mixer, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt; then add the eggs, vanilla, and buttermilk, beating until smooth
- Very slowly pour in the melted and slightly cooled butter, being careful not to pour too quickly or you may scramble the eggs; this is a heavy batter so use a spoon to scoop half of the batter into a well-greased bundt pan, spreading into an even layer in the bottom of the pan
- Using a spatula, create a “channel” in the center of the batter and drop dollops of the coconut filling in the channel, don’t let it touch the sides of the pan; spoon remaining batter over the top completely covering the filling and smoothing the top
- Bake the Cake: Place the filled bundt on a baking sheet, the baking sheet will catch any drips if the cake rises above the edge of your pan; bake at 350°F oven for 45 to 50 minutes or until a toothpick inserted comes out with a few moist crumbs on it
- Cool on a wire rack about 15 minutes before inverting the cake onto the wire rack and allowing to cool completely
- Sprinkle coconut over the top of the cake if desired, sliced and serve
When you are beating egg whites like in this recipe, there can’t be any grease or bits of egg yolk in the bowl or they won’t whip correctly. If you break a yolk and it mixes with the whites, just scramble them for a snack and start over.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Bundt pan
- Stand mixer or hand mixer
- Mixing bowls
- Baking sheet pan
- Cooling rack
You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the recipe hasn’t changed and is no longer safe.
- 2 large egg whites
- 1/4 cup granulated sugar
- 1 cup shredded sweetened coconut
- 1 tablespoon all-purpose flour or gluten-free flour blend
- 1 teaspoon pure vanilla extract
- 2 cups (240 g) all-purpose flour or gluten-free flour blend
- 2 cups (400 g) granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1-1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp kosher or fine sea salt
- 4 large eggs
- 1 tbsp pure vanilla extract
- 1 cup buttermilk
- 1 stick (1/2 cup; 113 g) butter, melted and cooled until just warm to the touch
- Slivered almonds
- Sweetened coconut flakes
- Preheat oven to 350°F. Butter or use vegetable oil spray to completely grease the bundt pan. Use a pastry brush to get into every nook and cranny.
- Make Filling: In a clean, dry bowl whip the egg whites on medium speed until soft peaks form. (Bowl must not have any grease or oil in it or the whites won't whip correctly.) With the mixer running on medium-low speed, sprinkle sugar very slowly into beaten whites and continue whipping to stiff peaks. When you lift the whisk attachment, the egg whites stand up and they won't fall out when the bowl is turned upside down. Gently fold in the coconut, flour and vanilla.
- Make the Cake: Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt in the bowl of your stand mixer, whisking by hand until completely combined.
- Add the eggs, vanilla, and buttermilk, and beat on medium-low speed until smooth. With the motor on low, slowly pour in the melted butter; do not add too quickly or you may scramble the eggs. This will be a thick batter.
- Bake the Cake: Use a spoon to scoop half the chocolate cake batter into the prepared bundt pan and spread evenly in the bottom. Use a spatula to create a "channel" in the center of the batter. Drop dollops of the coconut filling in the channel, being sure not to let it touch the sides of the pan. It should nearly completely fill the channel with some space between dollops.
- Spoon the remaining cake batter into the bundt pan, completely covering the filling and smooth into an even layer. Place filled bundt on a baking sheet. This nearly filled my big bundt pan - the sheet pan will catch any spill overs as it rises (mine didn't spillover, but better safe than sorry).
- Bake in the preheated 350°F oven for 45 to 50 minutes, or until a tester inserted comes out with a few moist crumbs. Remove the cake from the oven and cool on a wire rack set over a sheet of parchment for 15 minutes. Invert onto the rack and leave until thoroughly cooled.
- Decorate the Cake: Once the cake is cooled, inverted, and remove from the bundt pan, sprinkle the top with almonds and/or coconut if desired. Add a drizzle of ganache for extra indulgence. Slice and serve!
Recipe found at www.theheritagecook.com
Original recipe from Sew You Can Cook
You can adjust any recipe to gluten-free by using 120 grams per cup ofmy favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.
Amount Per Serving: Calories: 370Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 75mgSodium: 560mgCarbohydrates: 59gFiber: 5gSugar: 14gProtein: 11g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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