ALMOND JOY CAKE
This Almond Joy Cake tastes just like the candy bar. It starts with a chocolate cake, then a coconut frosting, almonds,, and more chocolate.
If you are a fan of candy bar makeovers, you may want to try this copycat Payday Bars! We love making our own.
Table of contents
❤️WHY YOU WILL LOVE THIS RECIPE
Well, it’s made with a mix but tastes like it’s made from scratch! That is always a plus since it will save you a little time. We know many people love to bake from scratch but sometimes a cake mix comes in super handy. You can also use any chocolate cake mix!
🍴KEY INGREDIENTS
- chocolate Cake Mix
- evaporated milk
- white granulated sugar
- large marshmallows
- shredded coconut
- chocolate chips
- almonds
🍽️HOW TO MAKE
This cake is very easy to make, since you make the cake from scratch and then just add the topping, you can make this cake rather quickly.
COOKING STEPS
Step 1
Prepare and cook cake mix in a 9 x 13 baking pan according to package directions. (You can use any chocolate cake mix. I used a 15.25 ounce Betty Crocker Super Moist Devils Food Cake Mix. I also substituted milk in place of the water called for in the mix directions and added a teaspoon of almond extract and 1/2 cup chopped almonds.)
Step 2
In a pan on top of the stove combine the evaporated milk, granulated sugar and marshmallows. Cook over medium heat just until the marshmallows are melted. I don’t bring this to a boil. Stir to keep from burning. Once marshmallows are melted (takes about 6 or 7 minutes), remove and stir in shredded coconut and mix well. Spread over hot cake.
Step 3
Bring the evaporated milk, butter and sugar to a boil on top of the stove. Remove and stir in chocolate chips until melted. Stir in chopped almonds. Spread over coconut filling on cake.
⭐TIP
We love the marshmallows; you can’t taste them with the coconut, but it’s we love the addition and gives the coconut mixture a great density.
POPULAR CHOCOLATE CAKES
If you love this chocolate you may also love these cakes! These are all classics that any chocolate lover will enjoy.
❓FREQUENTLY ASKED QUESTIONS
Yes, we do keep this one in the refrigerator.
We don’t recommend freezing this one. The topping will not work well with freezing.
💕MORE POPULAR RECIPES TO ENJOY
SERVING SIZE
This cake is made in a 9X13 and is about 12 servings, more if you cut pieces smaller.
Almond Joy Cake
Ingredients
CAKE:
- 1 chocolate cake mix
FILLING:
- 1 cup evaporated milk
- 1/2 cup white granulated sugar
- 26-30 large marshmallows
- 1 14 ounce package coconut
TOPPING:
- 1/2 cup evaporated milk
- 1 stick or 8 tablespoons or 1/2 cup butter
- 1/2 cup white granulated sugar
- 1 cup chocolate chips
- 1/2 cup almonds chopped
Instructions
- Prepare and cook cake mix in a 9 x 13 baking pan according to package directions. (You can use any chocolate cake mix. I used a 15.25 ounce Betty Crocker Super Moist Devils Food Cake Mix. I also substituted milk in place of the water called for in the mix directions and added a teaspoon of almond extract and 1/2 cup chopped almonds.)
Filling Instructions
- In a pan on top of the stove combine the evaporated milk, granulated sugar and marshmallows.
- Cook over medium heat just until the marshmallows are melted. I don’t bring this to a boil. Stir to keep from burning.
- Once marshmallows are melted (takes about 6 or 7 minutes), remove and stir in shredded coconut and mix well. Spread over hot cake.
Topping Instructions
- Bring the evaporated milk, butter and sugar to a boil on top of the stove. Remove and stir in chocolate chips until melted. Stir in chopped almonds. Spread over coconut filling on cake.
Notes
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