Easy to make chocolate cake covered with a delectable topping of coconut, almonds, and chocolate.

Almond Joy Cake


  • 1 (18.25 ounce) package devil’s food cake mix
  • 1 (12 fluid ounce) can evaporated milk
  • 2 1/2 cups white sugar
  • 25 large marshmallows
  • 1 (14 ounce) package flaked coconut
  • 1/2 cup butter
  • 2 cups semisweet chocolate chips
  • 1 cup sliced almonds, toasted


    1 Mix cake mix and bake as directed for one 9×13 inch cake.

    2 In a saucepan combine 1/2 of the evaporated milk, and 1-1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over the top of the baked cake.

    3 In a saucepan combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in toasted almonds. Pour mixture over the top of the coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before.


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