Almond Joy Cake

 Ingredients:
1 ½ cups heavy cream
2 cups semi-sweet chocolate chips
5 eggs, separated and room temperature
2 cups granulated sugar
½ cup unsalted butter, softened
½ cup vegetable oil
1 tsp coconut extract
½ tsp vanilla extract
¼ tsp almond extract
2 ¼ cups cake flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk, room temperature
2 cups sweetened flaked or shredded coconut
¼ tsp cream of tartar
4 ounces cream cheese, softened
½ cup powdered sugar
¼ cup heavy cream
8 ounce tub whipped topping
¼ cup sliced almonds, toasted

Directions:

Preheat oven to 325°F. Spray three 9-inch cake pans with cooking spray and line with parchment paper.
Beat sugar, butter, and oil until blended. Add egg yolks and extracts, beating well. Mix dry ingredients separately and alternate with buttermilk into the creamed mixture. Stir in coconut.

Beat egg whites with cream of tartar to stiff peaks and fold into the batter. Divide into pans and bake 25-30 minutes.
For frosting, beat cream cheese, sugar, cream, and extract until fluffy. Fold in whipped topping and coconut.
Assemble cake with layers of ganache, frosting, and almonds. Top with more ganache and almonds.

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