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.
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