Almond Joy Cake

Moist and delicious cake that takes a nod to a poke cake by pouring condensed milk over the hot cake. The coconut and almonds give it the Almond Joy taste!
Photo by Kathy D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    box chocolate cake mix (chocolate fudge or devil's food work best)

  • (ingredients needed to make cake; eggs, oil and water)

  • 1

    (14 ounce) can sweetened condensed milk

  • 1

    (7 ounce) bag sweetened coconut flakes

  • 1

    (12 ounce) bag chocolate chips (milk or semi-sweet)

  • 1

    stick butter, 1/2 cup

  • 1

    (2 ounce) bag sliced or slivered almonds

  • 1/3

    cup milk, 2% or higher

Directions

Bake cake according to directions on the back of the box (using a 9x13 baking pan). While the cake is still warm, gently poke holes in the cake using a fork. In a bowl, combine sweetened condensed milk and sweetened coconut flakes. Pour this mixture over the warm cake. Some of the condensed milk should seep a bit into those holes. In a medium sauce pan over medium heat, melt butter along with chocolate chips and milk. Stir until smooth and completely melted. Do not let this mixture come to a boil. You can also do this step in the microwave using a microwave safe bowl. Take chocolate mixture off of heat and pour on top of cake. You can use a spoon to help spread it out evenly. Then top with sliced almonds. To make this a bit easier to cut into, you can pop the cake in the fridge for about an hour or so to let the chocolate cool and set up a bit. It's not the neatest cake to slice into but the taste is incredible! Cook's Notes: Some folks may like this with toasted nuts on top. I prefer the raw almonds but feel free to toast them if that is your preference.

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