Almond Joy Cake
Author: Nikki
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!
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
  • 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
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.
  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.
Recipe by Chef in Training at