Almond Joy Cake

8 servings Prep: 20 m Cook: 45 m Total: 1 h 5 m Intermediate
5.0/5 (3)
Almond Joy Cake
This cake is so reminiscent of the Almond Joy candy bar with rich chocolate, coconut, and almonds. It always gets rave reviews. A chocolate cake base is topped with a coconut-marshmallow layer and finished with a chocolate-nut frosting.

Ingredients

8 servings
  • Almond Joy Cake
  • 1 package chocolate cake mix
  • 30 large marshmallows
  • 1 cup evaporated milk
  • 1 cup sugar
  • 1 (14 oz) bag shredded coconut
  • Frosting
  • 1 1/2 cups sugar
  • 1/2 cup evaporated milk
  • 1/2 cup butter or margarine
  • 1 (12 oz) bag chocolate chips
  • 1 cup nuts

Step-by-Step Instructions

  1. Bake cake as directed on the box in a deep 9x13 pan.
  2. Combine the evaporated milk, marshmallows and sugar and cook in a saucepan over medium heat until melted, stirring frequently. Add coconut and pour over hot cake. Note: While you may be tempted to use the entire bag of marshmallows, I don’t recommend it, as it tends to overflow.
  3. In a medium saucepan bring the sugar, evaporated milk and butter to a boil and then promptly remove from heat. Add chocolate chips. Stir until melted. Add the chopped nuts. Pour over warm cake and let sit.
  4. Serve after cake has cooled completely. This cake is very, very rich and should be served in the smallest serving size possible.

Common Problems and Solutions

Q: Why did my coconut layer overflow?

A: Use exactly 30 marshmallows as specified, not the whole bag. The marshmallow mixture expands significantly when heated, and too many will overflow the pan.

Q: Can I frost the cake while it's still warm?

A: Yes, the frosting should be poured over the warm cake after the coconut layer has been added. This helps it spread smoothly and set properly as the cake cools.

Q: Why is my chocolate frosting grainy?

A: Make sure to remove the saucepan from heat immediately after it reaches a boil, then stir the chocolate chips continuously until completely melted. Overheating can cause chocolate to seize and become grainy.

Tips and Techniques

Use a deep 9x13 pan to prevent overflow from the marshmallow-coconut layer. The cake is extremely rich, so cut smaller pieces than usual—it goes a long way and your guests will appreciate the richness in moderation.

Ingredient Substitutions

  • chocolate cake mix: homemade chocolate cake batter
  • shredded coconut: sweetened flaked coconut
  • nuts: chopped almonds or pecans
  • butter: margarine

Equipment Needed

  • deep 9x13 inch baking pan
  • medium saucepan (for coconut layer)
  • medium saucepan (for frosting)
  • mixing bowls
  • wooden spoon or heat-resistant spatula

Historical Context

Candy bar-inspired cakes became popular in the American South in the mid-20th century as home bakers created desserts that mimicked favorite store-bought treats using cake mixes and simple toppings.