Almond Joy Cake

The Cook

Bekka Newcomb Recipe
Well Seasoned
Birmingham, AL (pop. 212,237)
Member Since Nov 2011
Bekka's notes for this recipe:
Make it the day before
Make it Your Way...

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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.

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1-5 of 8 comments

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user Karla Everett Karla59 - Nov 29, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
user Cin Straw's Kitchen Straws - Nov 29, 2011
My Hubby loves the Almond Joy the end just before putting in to chill, I cut up pieces of almond joy candy bars and sprinkle all over the top (yeah I know, kind of an over kill...but it's good).
user Cin Straw's Kitchen Straws - Nov 29, 2011
Cindy Strawser [CinStraw] has shared this recipe with discussion groups:
Delectable Delights
Chocolate Lovers
user Bekka Newcomb sweetiecoconut - Nov 30, 2011
Cindy I like that idea. Yummy almond joy!!
user 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.

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