Description

This Almond Joy Cake is a decadent layered dessert inspired by the classic candy bar. Featuring a moist chocolate fudge cake base topped with a gooey coconut marshmallow layer and a rich, glossy chocolate ganache, it is finished with crunchy chopped almonds and shredded coconut. Perfect for chocolate and coconut lovers, this easy-to-make cake is ideal for parties, celebrations, or a special treat anytime.

Ingredients

Scale

For the Cake:

1 box chocolate fudge cake mix
1 cup water
½ cup vegetable oil
3 large eggs

For the Coconut Layer:

1 cup granulated sugar
1 cup whole milk
24 large marshmallows
14 oz sweetened shredded coconut

For the Chocolate Topping:

1 cup semisweet chocolate chips
1 cup heavy cream

For Garnish:

½ cup chopped almonds
Additional shredded coconut (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan thoroughly to prevent sticking and ensure even baking.
Make the Cake Batter: In a large mixing bowl, combine the chocolate fudge cake mix, water, vegetable oil, and eggs. Beat the mixture for about 2 minutes until the batter is smooth and well incorporated.
Bake the Cake: Pour the prepared batter evenly into the greased pan. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove from the oven and let it cool slightly.
Prepare the Coconut Layer: While the cake is cooling, in a medium saucepan over medium heat, combine granulated sugar, whole milk, and large marshmallows. Stir continuously until the marshmallows melt completely and the mixture is smooth. Remove from heat and fold in the shredded coconut evenly.
Spread Coconut Layer: Evenly spread the warm coconut mixture over the top of the slightly cooled cake layer to create a gooey, rich coconut topping.
Make the Chocolate Topping: In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and add the semisweet chocolate chips. Let the mixture sit for 2 minutes, then whisk gently until smooth, creamy, and glossy.
Apply Chocolate Topping: Pour the chocolate ganache over the coconut layer and spread it evenly to cover the entire surface.
Add Garnish: Sprinkle the chopped almonds on top of the chocolate layer. Optionally, add extra shredded coconut for additional texture and decoration.
Chill and Serve: Refrigerate the cake for at least 1 hour to allow the layers to set. Slice and serve chilled for the best flavor and texture.

Notes

For extra richness and depth of flavor, substitute brewed coffee for the water when preparing the cake mix.
This cake stores well in the refrigerator for up to 4 days and often tastes even better the next day as the flavors meld together.
Make sure the coconut layer is spread over the cake while warm for better adherence.
Use room temperature eggs for best mixing results in the cake batter.

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 45g
Sodium: 310mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 58g
Fiber: 3g
Protein: 5g
Cholesterol: 55mg