Print

Irresistible Almond Joy Cake Recipe

Print Recipe

Almond Joy Cake is a decadent dessert inspired by the beloved candy bar. It features layers of moist chocolate cake, a rich coconut filling, and a sweet almond topping, all drizzled with melted chocolate. This cake is the perfect treat for anyone who loves the combination of chocolate, coconut, and almonds, and it’s sure to be a crowd-pleaser at any gathering.

Ingredients

Scale

For the Cake:

  • 1 box (15.25 oz) chocolate cake mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 large eggs

For the Coconut Filling:

  • 1 (14 oz) can sweetened condensed milk
  • 1 1/2 cups shredded sweetened coconut
  • 1 tsp vanilla extract

For the Topping:

  • 1 cup whole almonds
  • 1/2 cup semi-sweet chocolate chips
  • 1 tbsp vegetable oil (for melting chocolate)

Instructions

  • Prepare the Cake:
    • Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
    • In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Beat according to package directions.
    • Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  • Make the Coconut Filling:
    • In a bowl, mix together the sweetened condensed milk, shredded coconut, and vanilla extract.
    • Once the cake has cooled, spread the coconut mixture evenly over the top of the cake, pressing it gently into the surface.
  • Prepare the Topping:
    • In a microwave-safe bowl, melt the semi-sweet chocolate chips and vegetable oil in 30-second intervals, stirring in between until smooth.
    • Pour the melted chocolate over the coconut layer, spreading it evenly.
    • Arrange the whole almonds on top of the cake, pressing them lightly into the chocolate.
  • Chill and Serve:
    • Place the cake in the refrigerator for at least 2 hours to allow the chocolate to set.
    • Once chilled, slice into squares and serve.

Notes

  • For extra flavor, you can toast the almonds before placing them on top of the cake.
  • If you prefer a thicker coconut layer, you can increase the amount of shredded coconut or condensed milk.
  • This cake can be made ahead and stored in the refrigerator for up to 3 days.

Keywords: Almond Joy Cake, chocolate coconut almond cake, Almond Joy-inspired dessert, easy chocolate cake, coconut almond cake, decadent dessert, easy cake recipe, homemade Almond Joy cake

Find it online: https://masonrecipes.com/irresistible-almond-joy-cake-recipe/