Pisces Almond Joy Cake

Name: Pisces Almond Joy Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 12 servings
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsweetened cocoa powder; 1 tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 cup buttermilk; ½ cup vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 cup shredded coconut; 1 cup chopped almonds; 1/2 cup almond paste; 1 cup unsweetened cocoa powder; 4 cups powdered sugar; ½ cup butter, softened; ¼ cup milk; 1 tsp vanilla extract

Highlighted under: Sweet Dessert Recipes

I absolutely adore making this Pisces Almond Joy Cake, as it brings together my favorite flavors in a delightful way. The combination of rich chocolate, crunchy almonds, and sweet coconut creates an irresistible dessert that’s perfect for any occasion. I love how the texture balances between moistness and a slight crunch. Each bite feels like a little celebration! Whether I'm serving it at a gathering or enjoying it as a personal treat, this cake never fails to impress both my family and friends.

Created by

Emily

Last updated on 2026-01-30T03:09:29.474Z

In my quest to create a cake that embodies the essence of Pisces, I experimented with flavors that resonate with charm and indulgence. After multiple attempts, I perfected this combination of chocolate, almonds, and coconut. The hidden layer of almond paste not only surprises but elevates the entire experience. We served it at a family gathering last week, and the responses were overwhelming; everyone loved how moist yet satisfying the texture was.

One of the tricks I learned while baking this cake is to toast the almonds beforehand. This simple step enhances their flavor, adding an additional layer of warmth to the cake. I also recommend letting the cake sit for a while after baking—it allows all the flavors to meld beautifully. With its stunning layers and delectable taste, this cake is now one of my go-to recipes for gatherings!

Why You Will Love This Recipe
Rich chocolate flavor paired with crunchy almonds
Delightfully moist texture with a hint of coconut
Perfect for celebrations or as a sweet indulgence

Mastering the Cake Layers

When creating the layers for the Pisces Almond Joy Cake, it’s essential to ensure that the batter is properly mixed but not overworked. This means mixing until the dry ingredients are just combined with the wet, leaving a few streaks. Overmixing can lead to a denser cake that lacks the airy texture you want. Aim for a batter that is smooth but has a slight thickness from the shredded coconut and chopped almonds, which will add delightful texture and flavor throughout.

Incorporating the almond paste is a game-changer for the cake’s moisture and flavor. Try to spread it evenly, ensuring each slice has that nutty richness. If you find that your almond paste is too stiff to work with, a quick 10-second nuke in the microwave can make it pliable and easier to layer. Distributing it evenly before topping with the remaining batter will ensure that the flavors harmonize beautifully during baking.

Frosting Tips

The frosting for this cake is as crucial as the cake itself, and achieving the right consistency is key. When mixing your frosting, start with soft butter and gradually add the powdered sugar and cocoa powder; this will help to create a smooth, creamy texture without lumps. If it’s too thick, adjusting the consistency with a tablespoon of milk at a time will help; the goal is to achieve a spreadable consistency that holds its shape without being overly runny.

Don't forget to let your cake cool completely before frosting. This will prevent the frosting from melting and sliding off, which can happen if the cake is even slightly warm. When frosting, use an offset spatula for an even spread, and feel free to add a decorative flair by swirling the top for a rustic look, making use of any leftover chopped almonds for garnish.

Ingredients

For the Cake

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk
½ cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 cup shredded coconut
1 cup chopped almonds
1/2 cup almond paste

For the Frosting

1 cup unsweetened cocoa powder
4 cups powdered sugar
½ cup butter, softened
¼ cup milk
1 tsp vanilla extract

Instructions

Preparation Steps

Preheat the oven

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Combine wet ingredients

In another bowl, mix the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.

Combine mixes

Gradually add the wet mixture to the dry ingredients, mixing until just combined. Fold in the shredded coconut and chopped almonds.

Layer the almond paste

Pour half of the batter into one pan, layer with almond paste, then top with the remaining batter. Repeat for the second pan.

Bake the cakes

Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

Prepare the frosting

To make the frosting, cream together powdered sugar, cocoa powder, softened butter, milk, and vanilla until smooth.

Frost the cake

Once the cakes are cool, frost between the layers and on top. Decorate with additional almonds if desired.

Enjoy!

Pro Tips

For an extra touch, sprinkle toasted coconut on top of the frosted cake or drizzle with melted chocolate.

Storing and Serving

If you have leftover slices, storing them properly is important to maintain the cake's texture and flavor. Wrap them in plastic wrap or store in an airtight container at room temperature for up to three days. For longer storage, consider freezing individual slices. Place them in a freezer-safe container separated by parchment paper to prevent sticking, and they can last up to three months. Just remember to bring them back to room temperature before serving for the best taste experience.

This cake is versatile for various occasions! You can dress it up with a sprinkle of toasted coconut or a drizzle of chocolate ganache for a more decadent dessert. Additionally, serving it with a scoop of vanilla ice cream or a dollop of whipped cream makes it an instant crowd-pleaser. The combination of hot and cold enhances the flavors and textures magnificently.

Variations and Dietary Considerations

For those who are gluten-sensitive, a 1:1 gluten-free flour blend can be substituted for all-purpose flour without compromising the structure of the cake. Just make sure to check that the baking powder is also gluten-free. If you prefer a nut-free version, almond paste can be replaced with a creamy texture similar to sunflower seed or pea-based spreads, providing rich flavor without the allergens.

It’s also fun to play with flavor variations! Adding a teaspoon of almond extract to the batter can amplify the almond flavor, giving the cake a deliciously intense nutty profile. For an extra twist, consider folding in chopped dark chocolate or using different nuts, such as pistachios or hazelnuts, to personalize this cake according to your taste.

Questions About Recipes

→ Can I make this cake gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend.

→ How should I store leftovers?

Store the cake in an airtight container in a cool, dry place for up to three days.

→ Can I use sweetened coconut instead of unsweetened?

Yes, but it may increase the sweetness of the cake; adjust sugar accordingly.

→ Is there a way to make it dairy-free?

Absolutely! Use almond milk in place of buttermilk and a dairy-free butter alternative.