Almond Joy® Cake

A fudgy chocolate cake is topped with a marshmallow coconut layer and chocolate chips in this sweet copycat treat inspired by Almond Joy®.

• Preparation Time: 15 mins
• Cooking Time: 36 mins
• Total Time: 51 mins
• Calories: 486 Calories

Ingredients

• 1 cup white sugar
• 3 eggs
• 1 cup water
• 1 cup evaporated milk
• 1 cup chocolate chips
• cooking spray
• 1 package chocolate cake mix (such as Duncan Hines®)
• 26 large marshmallows
• 1 (14 ounce) bag shredded coconut
• 0.5 cup butter
• 0.5 cup white sugar
• 0.33333334326744 cup vegetable oil
• 0.5 cup evaporated milk
• 0.5 cup whole almonds

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.

Step 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.

Step 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.

Step 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.

Step 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.

Step 6

Cool cake until coconut layer and chocolate layer are set, about 30 minutes.