Almond Joy Cake is an easy cake with all the flavors of an Almond Joy candy bar. Chocolate, coconut, and almonds combine to make a supremely delicious cake.
This cake is wonderfully gooey with tons of chocolate flavor! The shredded coconut and almonds add lots of texture contrast. There is so much to love about this.
This recipe starts with a box of Devil’s Food Cake Mix for ease and convenience. You’ll bake it in a 9×13-inch pan according to package directions.
Next, you’ll make a wonderfully gooey and sweet coconut layer by boiling 1 cup of water with 1 cup of milk, stirring in 24 marshmallows until melted, and then adding a 14-ounce package of sweetened shredded coconut. Spread the coconut mixture on the cake.
The next step is to make a wonderful chocolate frosting out of butter, evaporated milk, and semi-sweet chocolate chips. Spread it on top of the coconut layer.
Finally sprinkle 1/2 a cup of toasted sliced almonds on top.
Note: You can toast the almonds in a 350 degree oven for 10 to 12 minutes. Or in a nonstick skillet over medium heat. Stir them a few times and remove them from the heat when they are fragrant.
Cake can be kept at room temperature or in the refrigerator.
This moist, gooey, rich and chocolatey cake will satisfy all your cravings!
More Wonderful Cake Recipes:
Almond Joy Cake
- 1 box fudge or Devil's food cake mix
- ingredients needed to make cake
- 1 cup whole milk
- 24 regular size marshmallows
- 1 (14-ounce) package sweetened shredded coconut
- 1 1/2 cups sugar
- 1 cup evaporated milk
- 1/2 cup butter
- 2 cups semi-sweet chocolate chips
- 1/2 cup sliced almonds, lightly toasted
- Prepare cake mix according to box directions in a 9x13-inch pan.
- Bring milk and 1 cup sugar to a boil in a medium saucepan. Boil 1 minute.
- Reduce heat and add marshmallows. Stir until completely melted.
- Stir in coconut. Pour mixture on top of warm cake.
- Bring 1 1/2 cups sugar, evaporated milk, and butter to a boil in a medium saucepan. Remove from heat and stir in chocolate chips until smooth. Pour over coconut layer.
- Sprinkle almonds on top.
Recipe adapted from River Road Recipes IV
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