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Delicious Almond Joy Cake Recipe

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Almond Joy Cake is a decadent, indulgent dessert inspired by the popular candy bar. With a moist chocolate cake base, a rich coconut filling, and a sweet almond topping, this cake is a perfect treat for special occasions or whenever you’re craving something sweet and nutty. It’s an easy-to-make, crowd-pleasing cake that combines all the flavors of the classic Almond Joy candy bar into one irresistible dessert.

Ingredients

Scale

For the Cake:

  • 1 box (15.25 oz) chocolate cake mix (or your favorite homemade chocolate cake recipe)
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 tsp vanilla extract

For the Coconut Layer:

  • 1 1/2 cups sweetened shredded coconut
  • 1 cup sweetened condensed milk
  • 1/2 tsp vanilla extract

For the Almond Topping:

  • 1 cup whole almonds (or chopped, depending on preference)
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 tbsp vegetable oil (for melting chocolate)

Instructions

  • Prepare the Cake:
    • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
    • In a large bowl, combine the chocolate cake mix, eggs, vegetable oil, water, and vanilla extract. Mix until smooth and well combined.
    • Pour the batter into the prepared pan and bake according to the package instructions (usually 30–35 minutes) or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
  • Make the Coconut Layer:
    • In a medium bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract until combined.
    • Once the cake has cooled, spread the coconut mixture evenly over the top of the cake.
  • Add the Almond Topping:
    • In a small saucepan, melt the chocolate chips with the vegetable oil over low heat, stirring constantly until smooth.
    • Drizzle the melted chocolate over the coconut layer.
    • Evenly scatter the whole almonds on top of the cake, pressing them slightly into the coconut and chocolate layers.
  • Chill and Serve:
    • Allow the cake to chill in the refrigerator for at least 2 hours to set the chocolate and firm up the coconut layer.
    • Once chilled, slice into squares and serve!

Notes

  • For extra flavor, you can toast the almonds before adding them to the cake.
  • If you prefer a richer coconut flavor, you can add a tablespoon of coconut extract to the coconut layer.
  • This cake can be made ahead of time and stored in the refrigerator for up to 3–4 days.

Keywords: Almond Joy Cake, chocolate coconut almond cake, Almond Joy-inspired dessert, coconut cake, chocolate cake with almonds, easy dessert cake, candy bar cake, homemade Almond Joy cake

Find it online: https://inqelab.com/delicious-almond-joy-cake-recipe/