For a richer chocolate flavor, use dark chocolate chips in the glaze. Toasted almonds add a delightful crunch to the topping. Toast the almonds lightly in a dry pan before adding them to the glaze. If you don't have evaporated milk, you can substitute it with half-and-half, although the result will be slightly less rich. Store leftover cake in an airtight container at room temperature for up to 3 days.
Almond Joy Cake
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs 25 mins
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SERVING16 People
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VIEWS21
Imagine the beloved candy bar transformed into a decadent, crowd-pleasing cake! This Almond Joy Cake boasts a moist chocolate base, a gooey marshmallow-coconut topping, and a rich chocolate-almond glaze. It's guaranteed to be a hit at any gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol57 mg
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Fiber5 g
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Protein6 g
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Saturated Fat22 g
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Sodium99 mg
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Sugar36 g
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Fat35 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch cake pan with cooking spray. (Prep time: 5 minutes)
02
StepIn a large bowl, combine the cake mix, water, eggs, and oil. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour the batter into the prepared cake pan. (Prep time: 5 minutes)
03
StepBake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. (Bake time: 26-31 minutes)
04
StepWhile the cake is baking, combine the marshmallows, 1 cup of evaporated milk, and 1 cup of sugar in a large pot. Cook and stir over medium-low heat until the marshmallows are melted, about 5 minutes. Stir in the shredded coconut; pour the mixture evenly over the hot cake. (Prep time: 10 minutes)
05
StepIn a saucepan, combine the remaining ½ cup of evaporated milk, the remaining ½ cup of sugar, and the butter. Bring the mixture to a boil, stirring constantly. Remove from heat and fold in the chocolate chips and almonds. Spread the chocolate-almond mixture evenly over the coconut layer. (Prep time: 8 minutes)
06
StepAllow the cake to cool completely until the coconut and chocolate layers are set, about 30 minutes, before serving. (Cool time: 30 minutes)
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Roslyn Swaniawski
May 27, 2025Super easy to make and tastes amazing!
Rick Johns
May 4, 2025Next time, I might try using coconut extract to enhance the coconut flavor even more.
Evalyn Rutherford
Apr 25, 2025This cake was a huge hit at our family gathering! Everyone loved the combination of chocolate, coconut, and almonds.
Alberto Marquardt
Apr 21, 2025This cake is dangerous... I can't stop eating it!
Anne Lubowitz
Apr 19, 2025I followed the recipe exactly, and it turned out perfectly! The marshmallow-coconut topping is so gooey and delicious.
Gia Ryan
Apr 18, 2025My kids devoured this cake in minutes! Definitely making it again soon.
Lura Collins
Apr 17, 2025I added a pinch of sea salt to the chocolate-almond topping to balance the sweetness, and it made a big difference!
Louvenia Prosacco
Apr 8, 2025This is now my go-to recipe for potlucks and parties. It's always a crowd-pleaser!