Almond Joy Cake

This Almond Joy Cake is deliciously rich and decadent! A chocolate cake, soaked with coconut cream sauce, topped with sweet coconut, whipped cream topping, almonds, and semi-sweet chocolate chips.

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Why You’ll Love This

This Almond Joy cake recipe is easy to make and perfect for any occasion!

It’s a chocolate poke cake using an easy boxed cake mix.

Deep, rich Devil’s Food cake, soaked in a creamy coconut sauce, layered with sweetened coconut, whipped topping, sliced almonds, and mini semi-sweet chocolate chips.

If you’re a fan of coconut flavor like we are try our classic coconut cake, homemade coconut cream pie, easy coconut sheet cake, Almond Joy cookies, and Samoa cake.

Ingredients

• Chocolate Cake Mix – Use your favorite brand of boxed Devil’s Food cake mix or chocolate cake and the ingredients listed (water, oil, and large eggs) on the package to make the cake. Or you can make a chocolate cake from scratch.
• Cream of Coconut – Not coconut milk! Cream of coconut can usually be found in the liquor/beer aisle of most grocery stores. It’s with the drink mixers.
• Sweetened Condensed Milk – Sweetened condensed milk is whole milk in which water has been removed and sugar has been added. Do not use evaporated milk, it’s not the same thing.
• Toppings – Whipped topping (8-ounce tub of Cool Whip), shredded sweetened coconut, sliced almonds, and mini semi-sweet chocolate chips.

How to Make Almond Joy Cake

Preheat the oven to 350 degrees F. Prepare a 9×13 baking pan with non-stick baking spray. Or you can butter and flour the pan.

Prepare the boxed cake mix according to the package instructions. Pour the batter into the prepared pan and bake it according to the package instructions until a toothpick inserted in the center comes out clean.

Stir together the sweetened condensed milk and cream of coconut, and set aside.

Once the cake is made, immediately poke holes all over the cake with the end of a wooden spoon, or you can use a fork.

Pour the cream of coconut mixture evenly over the hot cake and cover with 1 1/2 cups of coconut, and reserve the remaining shredded coconut for the topping.

Let the cake cool completely on a wire cooling rack, for about 2 to 3 hours.

Spread the whipped topping evenly over the cake, and sprinkle the remaining coconut, almonds, and mini chocolate chips in layers for even distribution.

Refrigerate the cake for at least 2 hours before serving. This helps the cake to set up before slicing the cake.

How to Make Homemade Whipped Cream

If you like you can make your own whipped topping.

Chill the large mixing bowl from a stand mixer, and add 1 1/2 cups of heavy cream (cold), 1/2 cup powdered sugar, and 3/4 teaspoon of pure vanilla extract. Using the whisk attachment, whip on high speed until stiff peaks form.

This whipped cream should stay stable in the refrigerator for up to 5 days.

Tips

• Use your favorite cake mix brand or make the chocolate cake from scratch.
• Use a non-stick baking spray that contains flour for the best result.
• You can also make the whipped topping from scratch. See above.
• When spreading the whipped topping it’s much easier if you dollop big scoops of the topping over the cake and then gently spread it out. This technique helps prevent spreading the coconut already on the cake into the whipped cream.

Variations

• We use the mini chocolate chips for a smaller crunch but you can use regular chocolate chips if desired.
• Make it a Mounds cake by omitting the almonds.
• Although Almond Joy candy bars do not have toasted coconut you can toast the coconut and the almonds if you like.
• Want more coconut flavor? Try adding 1/2 teaspoon of coconut extract to the cake batter.

FAQs

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