Almond Joy Layer Cake

I found this recipe for Almond Joy Layer Cake in Every Day with Rachael Ray. We were having Greg's sibs and our friend Glenn over for dinner, so decided to do homemade Italian - Lasagna with Prinzi Sauce, Italian Margaritas, and Almond Joy Layer Cake!  Dare I say - it turned out awesome!  It was so rich and delicious!  YUMMY!!!

2/3 cup unsweetened cocoa powder

1 stick unsalted butter, cut into 8 pieces
3 ounces (about ½ cup) semisweet chocolate, chopped
2¼ cups granulated sugar
4 tsp pure vanilla extract
½ tsp salt plus a big pinch
3 eggs
1½ cups flour
1½ tsp baking powder
1 tsp baking soda
1 bag (14 ounces) shredded coconut (4 packed cups)
2 cups sliced almonds
3 cups heavy cream
1/3 cup confectioners' sugar

1. Preheat the oven to 325-degrees. Butter two 8-inch round cake pans. Line with parchment and butter the parchment.

2. In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whisk in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1½ cups granulated sugar, 2 tsp vanilla, and ½ tsp salt. Whisk in 1 egg at a time, beating well after each addition.

3. In a large bowl, stir together the flour, baking soda, and baking powder. Pour in the chocolate mixture until smooth. Stir in 1 cup packed coconut. Divide the batter between the pans and bake in the lower third of the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.

4. While cakes cool, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.

5. In a saucepan, combine ¾ cup cream, the remaining ¾ cup granulated sugar, and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from heat and stir in the remaining 2 tsp vanilla and 3 cups coconut. When cool, fold in almonds.

6. Split cakes in halves to create 4 layers. Place 1 layer, cut side up, on a cake stand and spread with 1 cup of the coconut almond mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and chill for 4 hours to firm up.

7. Whip the remaining 2¼ cups cream with the confectioners' sugar until stiff. Spread over the cake. Sprinkle top with remaining almonds.

THE WHOLE GANG!