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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!

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Rate this recipe 4/5 (3 Votes)


  • 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



Step 1

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.


Review this recipe

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