Almond Joy Cake

Almond Joy Cake Recipe

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Opal Jackson-Cakmak

By
@sweetiecoconut

Make it the day before

Rating:
★★★★★ 1 vote
Comments:

Ingredients

yummy

How to Make Almond Joy Cake

Step-by-Step

  • 11 (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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About Almond Joy Cake

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