ALMOND JOY CAKE
Almond joy cake is rich and delicious. It tastes like an almond joy candy bar and is wonderful for a dessert with ice cream or with coffee or milk anytime. If you like chocolate, almonds and coconut, you will love this cake. This is an easy recipe and one you will make over and over again. You might also like our recipe for Black Midnight Cake.
Almond joy cake will become a favorite cake recipe!
CAKE:
1 chocolate cake mix
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:
1 cup evaporated milk
1/2 cup white granulated sugar
26-30 large marshmallows
1 (14 ounce) package coconut
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:
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
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.
Makes one 9 x 13 cake. Enjoy!
Note: I keep this cake refrigerated.
Tips on Marshmallows: Slice open the top of a marshmallow bag, place in a large ziploc freezer bag. Freeze. Remove the amount of frozen marshmallows as you need them. Thaw and they’re soft and ready to use. If you have hard marshmallows in the pantry, try tossing a piece or two of sliced bread in the bag. Seal, then check after a few days. The marshmallows should be soft again.
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
Don’t Forget to Pin Almond Joy Cake! 
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Just wondering if anyone has made this with a mud cake base?
If not, do you think the flavours would still work? My husband doesn’t like chocolate cake, but loves mud cake.
Mud cake is so strong/rich, I’m worried the extra toppings may be too much.
Thanks and I appreciate any feedback!
I made this cake this weekend. It is so good, everyone that ate it liked it. It is a rich cake and small pieces are enough so it goes a long way. I shared it at two different events and both groups liked it and said it taste just like an Almond Joy. Since almonds are such hard nuts I crushed mine up, I put fine ones in the cake and chopped ones in the chocolate frosting….I will make it again. I will say the cake really rose, with the milk in it so my pan was very full…Great reviews from all the people that ate it. Thanks for the recipe
I’d like to adapt this to two stacked 8″ rounds with filling both in the middle between layers, as well as on top. How important is it to spread the coconut filling on a hot cake? (I’m concerned about the non-cooled layers falling apart.) Thanks!
I think you could do it either way, Cait.
Sweetened or unsweetened coconut?
I used sweetened but you can use whichever you prefer.
Specifically, what kind of almonds (raw, roasted or?).
I use the whole almonds and chop them myself. You can use whatever you like.
Best cake ever!!!
My husband absolutely hates marshmallows but loves almond joys. Is there a strong marshmallow flavor in this cake?
I don’t think the marshmallow is over powering by any means.
If I made this cake sun how long will it last in the refrigerator
I would say around 3-4 days.
could i use chocolate syrup in stead for the topping?
I don’t know, I have never tried it.
Can u use a homemade cake instead of a boxed cake
Yes, I think it would work ok, April, but I have not tried it.
Could you substuite miniature marshmallow in the icing? If so how much.
I have not made this with miniature marshmallows, Shirley, but I would at least double or triple the marshmallows.
Do you put 1/2 cup chopped almonds in cake mix and also the topping?
That’s the way I do it, Anna
Pingback: Almond Joy Sheet Cake – {the girl on foxy lane}
Do you need to cool cake before adding chocolate icing on almond Joy cake?
No, you just add it on top of the coconut and spread.
Would this cake fit in a bakers half sheet pan ?
I think it would Eileen but I have not tried it in the half sheet pan.