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Recipe For Almond Joy Cake

Recipe For Almond Joy Cake

Easy to make chocolate cake covered with a delectable topping of coconut, almonds, and chocolate.


  • a. 1 (18.25 ounce) package devil’s food cake mix
  • b. 1 (12 fluid ounce) can evaporated milk
  • c. 2 1/2 cups white sugar
  • d. 25 large marshmallows
  • e. 1 (14 ounce) package flaked coconut
  • f. 1/2 cup butter
  • g. 2 cups semisweet chocolate chips
  • h. 1 cup sliced almonds, toasted


1 Mix cake mix and bake as directed for one 9×13 inch cake.

2 In a saucepan combine 1/2 of the evaporated milk, and 1-1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over the top of the baked cake.

3 In a saucepan combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in toasted almonds. Pour mixture over the top of the coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before.

Makes 1 -9×13 inch pan

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