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.

Slice of Almond Joy cake on a dark plate.

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.

Almond Joy cake ingredients on a dark background.

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.
Ingredients to make almond joy cake.

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.

Almond Joy cake batter poured into a 9x13 pan with the coconut, almonds, and chocolate chips behind the pan.
Sweetened condensed milk mixed with cream of coconut in a metal bowl.

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

note

The cream of coconut might have separated in the can. Pour it into a medium size bowl and whisk it together before measuring.

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.

The milk mixture being poured over the Almond Joy cake with holes poked into it.
The shredded coconut sprinkled over the Almond Joy cake.

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.

Whipped topping spread over the Almond Joy cake with coconut, almonds, and chocolate chips in the background.
The Almond Joy cake with the shredded coconut, sliced almonds, and mini chocolate chips sprinkled over the top.

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.

Slices of Almond Joy cake on dark plates with the cake pan next to them.

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.

A slice of Almond Joy cake on a dark plate with the whole cake in the background.

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

Does a poke cake need to be refrigerated?

Yes, most poke cakes need to be refrigerated. Cover tightly with plastic wrap and refrigerate for up to 5 days.

Storing Leftover Cake

Cover tightly with plastic wrap and refrigerate for up to 5 days.

Freezing

I don’t recommend freezing this cake. The sweetened condensed milk and cream of coconut will change in texture during freezing and thawing.

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Slice of Almond Joy cake on a dark plate.

Almond Joy Cake Recipe

A rich and decadent chocolate cake, soaked with coconut cream sauce, topped with sweet coconut, whipped cream topping, almonds, and semi-sweet chocolate chips.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Chilling Time: 2 hours
Servings: 12
Calories: 536kcal

Ingredients
 

  • 1 box Devil's Food Cake
  • 3/4 cup Cream of coconut
  • 14 oz Sweetened condensed milk
  • 2 1/2 cups Sweetened coconut flakes (shredded)
  • 8 oz Whipped topping 1 tub thawed
  • 1 cup Sliced almonds
  • 1/4 cup Mini semi-sweet chocolate chips or more

Instructions

  • Preheat the oven to 350 degrees F. Prepare a 9×13 baking pan with nonstick baking spray.
  • 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.
    1 box Devil's Food Cake
  • Whisk together the sweetened condensed milk and cream of coconut, and set aside.
    3/4 cup Cream of coconut, 14 oz Sweetened condensed milk
  • Once the cake is done 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 coconut for the topping.
    2 1/2 cups Sweetened coconut flakes
  • 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.
    8 oz Whipped topping, 1 cup Sliced almonds, 1/4 cup Mini semi-sweet chocolate chips
  • Refrigerate the cake for at least 2 hours before serving. This helps the cake to set up before slicing the cake.

Notes

The cream of coconut might have separated in the can. Pour it into a medium size bowl and whisk it together before measuring.
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.
Storing – Cover tightly with plastic wrap and refrigerate for up to 5 days. We do not recommend freezing this cake.

Nutrition

Calories: 536kcal | Carbohydrates: 75g | Protein: 8g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 413mg | Potassium: 409mg | Fiber: 5g | Sugar: 57g | Vitamin A: 106IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 3mg

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5 from 1 vote (1 rating without comment)

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