Today I’m going to share an AMAZING Coconut Filling that we used in our Almond Joy Cake. If you love coconut, drop everything and print off a copy of this deliciousness!
We experimented with several different recipes in our search for the perfect coconut filling for our Almond Joy Cake.
This thick coconut filling has such a wonderful flavor and consistency that we knew we had a winner as soon as we tried it!
There is a surprise ingredient in this recipe: marshmallows!
The marshmallow flavor is not noticeable, only the delicious coconut. However, adding melted marshmallows to this recipe was the key to getting the consistency that we were looking for…much like the coconut filling of an Almond Joy or Mounds candy bar.
We hope that you enjoy this recipe as much as we have!
Coconut Filling for Almond Joy Cake
Ingredients
- 1 cup (242g) milk
- 1/2 cup (100g) sugar
- 2 1/2 cups (220g) sweetened coconut ( I used Bakers Flake Coconut)
- 1/2 bag (144g) mini marshmallows or 24 large (155g) marshmallows (the large ones can be cut into small pieces for easier melting)
- 1 teaspoon (4g) coconut extract
Directions
- In a saucepan over medium heat add the milk, sugar and marshmallows. Stir until the sugar is dissolved and the marshmallows are melted. It is a slow process because you don't want the milk to boil. Use the back of the spoon to press the marshmallow to the side of the pan while stirring to speed things along.
- Remove the pan from the heat and stir in the coconut and coconut extract. Allow to cool completely before spreading between the layers. It can be made in advance and refrigerated.
- For our Almond Joy Cake, we filled our three layer cake with this filling and also spread more on top before piling on more coconut.
- Enjoy!
I made this filling for my Mom’s Birthday Cake. I weighed and measured all ingredients and followed all instructions.. It turned out very liquid, I let it sit overnight in the fridge and by morning it was thick. But as it came to room temperature it was a bit liquid. I substituted Almond extract for the coconut extract. The taste was wonderful – Mom loved it. I will definitely make it again but I will add less milk and more marshmallows. It made the cake very moist. A bit less liquid would be perfect.
Fabulous recipe – great flavour – it was a hit at our house :-)
Hi MsGF, I have been thinking about this recipe. I made the coconut filling in advance and refrigerated. The next day the cake was filled, frosted with ganache and more coconut filling on top. The coconut filling was probably not completely at room temperature before spreading. We cut a few pieces for ourselves, refrigerated the cake and soon afterward gave the cake to a neighborhood friend. So I may not have seen it at completely room temperature. I am going to make the filling again today and get back to you.
Thanks BeBe – it is a wonderful filling, we enjoyed it. I will make it again for sure – just with less milk – I would start with 1/2 up to 3/4 cup max and more marshmallows. I look forward to your experimenting results :-) Try it with Almond Extract – yummy!
I couldn’t remember the full details of how the filling looked or if I let it come completely to room temperature, so I made it again last night. My filling was not liquid at all, it was quite thick when completed. I refrigerated the filling overnight and it has come to room temperature today and is still very thick. I am sorry yours was too liquid, hope that won’t happen again.
Thanks BeBe. I will be tweaking mine and still using it. :-) Maybe there is a product difference with me being in Canada. I also use 3.25% milk. I know your milk products are a bit different from ours. Glad yours worked out. I will make mine work too :-)