Almond Joy Cake

This Almond Joy Cake transforms the beloved candy bar into one outrageously tasty dessert. It includes a delicious moist chocolate cake, a creamy coconut layer, a rich chocolate frosting and crunch almonds. It is a hit wherever it goes!

This Almond Joy Cake transforms the beloved candy bar into one outrageously tasty dessert. It includes a delicious moist chocolate cake, a creamy coconut layer, a rich chocolate frosting and crunch almonds. It is a hit wherever it goes!

ALMOND JOY CAKE

My grandparents recently moved up closer to us and it has been so nice having them a short drive away. This is the same grandma who gave me those two huge books of family recipes you have heard me mention on the blog a time or two. This Almond Joy Cake happens to be one in the book and is beyond yummy!

We have a had quite a few family events over the past few months. I love family gatherings because on my mom’s side of the family, there isn’t one bad cook. In fact, they are all incredible cooks. My grandma has brought this cake for the last few and it is has always been the first dessert to disappear. I was asking her for the recipe and had completely forgotten that it is her cook book. I couldn’t wait to make it on my own.

MY LATEST VIDEOS

This is definitely a cake that will be made over and over again. It has such a moist chocolate cake. The creamy coconut layer is out of this world and the perfect addition to make this cake taste just like an Almond Joy candy bar. It is then topped with a rich and tasty chocolate frosting and crunchy almonds. The almonds give it such a nice texture.

HOW TO MAKE TOASTED ALMONDS

  • Line a cookie sheet with parchment paper and sprinkle the chopped almonds even over it.
  • Bake at 350 degrees F for 10 to 13 minutes or until almonds are perfectly toasted.
  • Remove from oven and set aside.

This Almond Joy Cake transforms the beloved candy bar into one outrageously tasty dessert. It includes a delicious moist chocolate cake, a creamy coconut layer, a rich chocolate frosting and crunch almonds. It is a hit wherever it goes!

5.0 from 1 reviews
Almond Joy Cake
 
This Almond Joy Cake transforms the beloved candy bar into one outrageously tasty dessert. It includes a delicious moist chocolate cake, a creamy coconut layer, a rich chocolate frosting and crunch almonds. It is a hit wherever it goes!
Author:
Recipe type: Dessert
Ingredients
Chocolate Cake
  • 1 German chocolate cake mix
  • 6 tablespoons flour
  • ½ cup sugar
  • ½ cup oil
  • ½ cup milk
  • 3 eggs
  • 2 teaspoons vanilla
  • 1 cup sour cream
Topping
  • 2½ cups chopped Almonds
Creamy Coconut Filling
  • 1 cup evaporated milk
  • 1 cup sugar
  • 24 regular-sized marshmallows
  • 3½ cups shredded coconut
Chocolate Frosting
  • ½ cup butter
  • 1½ cups sugar
  • ½ cup evaporated milk
  • 12 ounce package of milk chocolate chips
Instructions
Chocolate Cake
  1. In a large mixing bowl, sift together cake mix, flour, and sugar. Add oil, milk, eggs, vanilla, and sour cream and mix on medium speed for 2 minutes.
  2. Grease and flour a 10x15 inch jelly roll pan and then pour cake batter into it.
  3. Bake at 350 degrees F for 20 to 25 minutes or until cake is done when you insert a toothpick and it comes out clean.
  4. Set cake aside to cool.
Almonds
  1. Preheat oven to 350 degrees F.
  2. Line a cookie sheet with parchment paper and sprinkle the chopped almonds even over it.
  3. Bake at 350 degrees F for 10 to 13 minutes or until almonds are perfectly toasted.
  4. Remove from oven and set aside.
Creamy Coconut Filling
  1. In a medium sauce pan over medium high heat, add the evaporated milk and the sugar and stir constantly until mixture comes to a boil and the sugar is completely dissolved.
  2. Remove from heat and add the marshmallows. Stir until marshmallows begin to melt.
  3. Return pan to heat on low and finish stirring mixture until marshmallows are completely melted.
  4. Remove from heat again and stir in coconut.
  5. Allow to cool for 3 minutes.
  6. Carefully spoon evenly over cooled cake.
Chocolate Frosting
  1. In a medium saucepan over medium heat, melt butter. Then add the sugar and evaporated milk, stirring constantly until sugar is completely dissolved.
  2. Remove from heat and add chocolate chips. Stir until chocolate chips are completely melted.
  3. Carefully spread frosting over coconut mixture.
  4. Immediately sprinkle toasted almonds over frosting.
  5. Serve room temperature or refrigerated.

Enjoy!

Other Almond Joy Inspired recipes you might like:

SaveSave

SaveSave

SaveSave

SaveSave

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe

Comments

  1. Karen

    Does it really need the coconut? Some family members can't have the coconut in it. It sounds so yummy. I'm seriously thinking on making it minus the coconut. Thanks for sharing

  2. 2pots2cook

    5

    Another pleasant surprise :-) Thank you so much !

  3. J Brincat

    Can you pls inform me what is to be done with the first batch of chopped almonds (2 1/2 cups)? Are they to be incorporated in the cake mixture pls?

    Looks really delicious. 5-star rating

    1. Chef in Training

      I am so sorry. I wrote it twice. It is 2 1/2 cups for the topping. None in the cake. I am SO sorry for the confusion. The recipe is updated now :) Thanks for catching that!