Almond Joy® Cake Recipe

Almond Joy® Cake Recipe

  • cooking spray
  • 1 package chocolate cake mix (such as Duncan Hines®)
  • 1 cup water
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup evaporated milk
  • 1 cup white sugar
  • 26 large marshmallows
  • 1 (14 ounce) bag shredded coconut
  • 1/2 cup evaporated milk
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1 cup chocolate chips
  • 1/2 cup whole almonds
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch cake pan with cooking spray.
  2. Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.
  4. Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake.
  5. Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.
  6. Cool cake until coconut layer and chocolate layer are set, about 30 minutes.
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