Opal Jackson-Cakmak Recipe

Almond Joy Cake

By Opal Jackson-Cakmak sweetiecoconut

Recipe Rating:

Opal's Story

Make it the day before



Directions Step-By-Step

1 (18.5 oz.) pkg. devil's food cake mix
1 (12 fluid oz.) can evaporated milk
2 1/2 c. white sugar
25 large marshmallows
14 oz. flaked coconut
1/2 c. butter
2 c. semi-sweet chocolate chips
3 oz. toasted almonds

Mix cake mix and bake as directed for one 9 x 13-inch cake.
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.

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.

About this Recipe

Course/Dish: Cakes, Other Desserts
Other Tag: Quick & Easy

You May Also Like:



Peggy Williamson starbright
Jan 29, 2012
Oh boy, almond joy. It really does taste like it. Yummy
Peggy Williamson starbright
Jan 26, 2012
I am making it tomorrow.
Opal Jackson-Cakmak sweetiecoconut
Jan 26, 2012
It is super easy to make..
Peggy Williamson starbright
Jan 25, 2012
Oh my goodness this sounds so good. I love almond joys & I can't wait to make this. It looks so easy. I can almost taste it now. I will let you know how we like it.
Opal Jackson-Cakmak sweetiecoconut
Nov 30, 2011
Cindy I like that idea. Yummy almond joy!!