Almond Joy Cake

This intense almond joy cake tastes almost exactly like the candy bar. Rich, moist chocolate cake is covered with a coconut marshmallow topping and a decadent chocolate ganache. 

1 box (15.25 oz) chocolate cake mix 1/2 cup unsweetened cocoa powder 1/2 cup sugar 1 box (3.9 oz) instant chocolate pudding 3/4 cup vegetable oil 4 eggs, whisked 1 cup brewed coffee 1 cup sour cream 2 teaspoons vanilla extract


1 cup evaporated milk 1/2 cup sugar 10 ounce bag large marshmallows 14 ounces sweetened shredded coconut


1/2 cup evaporated milk 1/2 cup butter 1/2 cup sugar 1 cup mini chocolate chips 3/4 cup sliced almonds


Make the chocolate cake and bake for 40 minutes or until it springs back to the touch in the center. Let cool in the pan. 


Add the marshmallows, evaporated milk, and sugar to a large pot and heat over medium-high heat.


Stir frequently until the marshmallows have melted. Then stir in the shredded coconut.


Pour the warm coconut topping over the chocolate cake inside the cake pan, and spread it across the entire surface of the cake.


Pop the cake in the fridge to cool while you make the chocolate topping.


Bring the evaporated milk, butter, and sugar to a boil in a medium-sized pot.


Once boiling, remove the pot from the stove and whisk in the chocolate chips. Whisk until the chips melt then stir in the sliced almonds. 


Spread the chocolate topping onto the coconut layer of the cake. Place it in the fridge to set then slice and serve! 


One bite and you may find that you love almond joy cake even more than almond joy candy!

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Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Get my FREE dessert ebook containing My TOP Easy Weeknight Dessert Recipes! Click the link below to download it for free! ($9.99 value)