Best Almond Joy Cake Recipes

ALMOND JOY CAKE

Steps:

• Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.

ALMOND JOY® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.
• 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.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.
• 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.
• 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.
• Cool cake until coconut layer and chocolate layer are set, about 30 minutes.

ALMOND JOY CAKE WITH CREAMY COCONUT BUTTER FROSTING

Steps:

• Butter and dust with flour 2 9x13 pans.
• Combine the first 6 ingredients for the Coconut cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into 1 of the prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup coconut rum over cooled cake.
• Let sit for 1 hour.
• Combine the first 6 ingredients for the Chocolate Almond cake Layer in a mixing bowl and beat on medium speed for 3 minutes.
• Pour into prepared pan and bake for 30-45 minutes until toothpick comes out clean.
• Cool at room temperature for 15 minutes.
• Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
• Let sit for 1 hour.
• Meanwhile cream butter, salt, and extracts, beating until light and fluffy. Add sugar gradually, beating after each addition. Add milk, beating until smooth. Beat in additional milk until desired spreading consistency is reached.
• Frost cooled cake and garnish with toasted coconut!

ALMOND JOY CAKE

Steps:

• Bake chocolate cake in 13 x 9-inch pan as directed on box using the water, vegetqable oil and eggs that are listed in above ingredients.
• Combine the 1 cup evaporated milk and the sugar in a medium saucepan.
• Bring to a boil and stir in marshmallows until melted.
• Add coconut; pour over cake while both are hot.
• Melt together the remaining milk, butter and chocolate chips.
• Stir until melted and add 1 cup toasted almond slices.
• Pour on top of warm cake.
• NOTE: This is better if made the day before serving.

ALMOND JOY LAYER CAKE

Steps:

• Preheat the oven to 325. Butter two 8-inch-by-2-inch round cake pans. Line with parchment and butter the parchment.
• In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whist in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 ½ cups granulated sugar, 2 teaspoons vanilla and ½ teaspoons salt. Whisk in 1 egg at a time, beating well after each addition.
• In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in the lower third of the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
• While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
• In a saucepan, combine ¾ cup cream, the remaining ¾ cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 teaspoons vanilla and 3 packed cups coconut. When cool, fold in the 1 ½ cups almonds.
• Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and refrigerate for at least 4 hours to firm up.
• Whip the remaining 2 ¼ cups cream with the confectioners' sugar until stiff. Spread over the cake. Sprinkle the top and or sides with the remaining almonds.

ALMOND JOY POKE CAKE RECIPE - (4.3/5)

Steps:

• Bake the cake according to package directions using a 9x13-in. baking pan. Mix the pudding mix with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Sprinkle with almonds. Let cake cool completely. Spread the Cool Whip evenly over the top of the cake. Sprinkle the coconut evenly over the top. Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

EASY ALMOND JOY CAKE

Steps:

• 1. Almond Joy Cake 1 box chocolate cake mix Bake as directed on box. Filling: 1 c. evaporated milk 1 c. sugar 24 lg. marshmallows 1 (7 oz.) bag Angel Flake coconut Combine milk and sugar; add marshmallows and heat until melted. Add coconut. Poke holes in the cake using the handle of a wooden spoon, then pour over cake while hot. Topping: 1 1/2 c. sugar 1/2 c. evaporated milk 1/2 c. butter 1 1/2 c. chocolate chips 1 c. almonds Mix sugar, butter, and milk. Bring to a boil, add chocolate chips, stir until melted. Add nuts 3/4 cup of nuts. Pour over cake. Then sprinkle remaining nuts on top of the cake.

ALMOND JOY CANDY BAR FILLED CHOCOLATE BUNDT CAKE

Steps:

• Heat oven to 350° F. Grease 12-cup fluted tube pan and dust with cocoa. Remove wrappers from 3 candy bars; chop and set aside.
• Melt butter in small saucepan over medium heat. Add cocoa and salt, whisking until smooth. Remove from heat; stir in 1 teaspoon vanilla. Set aside to cool 5 to 10 minutes.
• Stir together 2 cups flour, granulated sugar and baking soda. Slowly beat in melted butter mixture until moist crumbs form. Gradually add chocolate milk and eggs, beating well after each addition. Stir in sour cream; set aside.
• Beat cream cheese in separate bowl until smooth. Gradually beat in powdered sugar, egg yolk, remaining 2 tablespoons flour and remaining 1 teaspoon vanilla. Stir in coconut and chopped candy bars.
• Pour about ¾ of chocolate batter (about 4 cups) into prepared pan. Spoon cream cheese mixture down the middle of batter being careful not to go to edges of pan. Pour the remaining chocolate batter over cream cheese mixture.
• Bake 45 to 55 minutes or until wooden pick inserted into center of cake comes out clean. Cool in pan on wire rack about 20 minutes. Remove from pan to wire rack. Cool completely.
• Place chocolate chips in heat proof bowl. Heat whipping cream until hot, but not boiling; pour over chips. Allow to sit for about 5 minutes; whisk until chips are melted and mixture is smooth. Cool 10 to 20 minutes or until mixture is cool and slightly thickened. Meanwhile, remove wrappers from remaining 2 candy bars and chop. Pour mixture over top of cake, allowing some to go down sides. Sprinkle top of cake with remaining chopped candy bars, almond slices and coconut. (If ganache is too warm it will not be thick enough to hold the toppings and they will slide off cake.)
• Store cake, covered in refrigerator. For best flavor allow cake to come to room temperature before serving.

DIANE'S ALMOND JOY CAKE

Steps:

• 1. FOR CAKE: Mix all cake ingredients in large bowl and beat 2-3 min. NOTE: if you can't find the duncan hines coconut cake mix try this; use a white or yellow cake and add a coconut pudding mix and 2-3 teaspoons of coconut extract. That has worked for several bakers posted in the comments. Good luck to all.
• 2. Pour into 2 9 inch layer pans and bake in 350* preheated oven for 28 minutes. Remove to wire rack and cool 10 min. Turn out onto wire racks and cool completely.
• 3. FOR FROSTING: Beat soft butter and cocoa till soft and well combined, add milk, sugar, salt and vanilla. Beat 2 min until light and fluffy. (Add additional sugar 1 tablespoon at a time - if needed - until it reached spreding consistency. Do the same with milk if it's too thick.)
• 4. In two small pans spread your coconut and nuts and, stirring often, toast to a pretty light brown color. They will need watching as they will burn quickly. I do this as soon as I take my layers from the oven.
• 5. Place one layer on a pretty plate and spread a cup (more or less) of your frosting. Sprinkle coconut and almonds generously. Use most of the coconut and half the almonds.
• 6. Put on next layer and frost top and sides with remaining frosting. Sprinkle coconut around the top edge and along bottom. Sprinkle remaining nuts inside coconut circle on top. Whatever is pleasing to you.

ALMOND JOY CAKE

Steps:

• Cake: Bake according to directions on Super Moist Betty Crocker German Chocolate Cake Mix in 9"x13" pan. Grease and flour pan. After allowing cake to to cool thoroughly, slice in half, making two thin layers. Lay top half aside carefully.
• Center: Cut up marshmallows with kitchen shears, (rub blades with margarine to prevent sticking).
• Boil margarine, milk, and sugar together for 3 minutes. Pour over marshmallows until melted. Add coconut and stir.
• Spread this mixture over bottom half of cake. Sprinkle generously with chopped almonds, if desired.
• Replace top half of cake.
• Icing: Combine sugar, milk and margarine, cook to soft ball stage or until candy thermometer reaches 238 degrees. Stir constantly to prevent scorching. Remove from heat, stir in chocolate chips, add marshmallow creme and vanilla flavoring. Beat until well blended.
• Cool, (not very much). Spread on cake. Sprinkle entire cake generously with almond pieces.
• Cake is better if it sits overnight.

ANTI-ALMOND JOY POKE CAKE?

Steps:

• 1. Preheat oven to 350 degrees F.Grease a 13x9-inch baking pan.Add chopped chocolate covered peanuts.
• 2. In a large bowl,beat cake mix,water,oil,egg whites,almond milk,malted milk powder and 1 cup sliced almonds with a electric mixer on low speed for 20 seconds.Beat on medium speed for 3 minutes until combined.
• 3. Pour into a prepared baking pan.Bake for 30 minutes or until a toothpick inserted the center comes out clean.Cool completely for 10 minutes.
• 4. In a small bowl,whisk almond butter and sweet condensed milk together until blended.
• 5. Poke the cake with a end of wooden spoon.Pour almond butter mixture onto the cooled cake,spread evenly.
• 6. In a medium bowl,combine whipped topping,cream cheese,coconut extract and chocolate syrup,whisk together until smooth.
• 7. Spread the frosting over the cake.Sprinkle with remaining sliced almonds and chopped chocolate bars with almonds.

ALMOND JOY CAKE

Steps:

• Mix cake and bake as directed for one 9x13 pan.
• In a saucepan combine 1/2 can 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 and then add coconut.
• Pour this mixture over the baked cake.
• In a saucepan combine the remaining sugar (1 cup) and remaining evaporated milk.
• Bring to a boil.
• Remove from heat and add butter and chocolate chips.
• Stir until melted and add almonds.
• Pour over the top of the cake.
• Chill for at least 2 hours.
• Best if made a day prior to serving.

ALMOND JOY CAKE MIX COOKIES

Steps:

• 1. Preheat oven to 350F.
• 2. Combine cake mix, egg, oil, and pina colada mix, and cut up candy bar.
• 3. Mix well and drop by teaspoons on greased cookie sheet.
• 4. Bake for 15 minutes or until done.

ALMOND JOY LAYER CAKE

Steps:

• 1. Preheat oven to 325 degrees. Spray two 8" round cake pans with Baker's Joy.
• 2. In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whisk in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat and whisk in 1 1/2 cups sugar, 2 teaspoons vanilla and 1/2 teaspoon salt. Whisk in 1 egg at a time, beating well after each addition.
• 3. In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake in the oven for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
• 4. While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
• 5. In a saucepan, combine 3/4 cup cream, the remaining 3/4 cup sugar and simmer, stirring, over medium heat until the sugar is dissolved, about 3 minutes. Remove from the heat and stir in the remaining 2 teaspoons of vanilla and 3 packed cups coconut. When cool, fold in 1 1/2 cups almonds.
• 6. Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture. Top with the second layer cut side down and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on the top. Cover the cake with plastic wrap and refrigerate for 4 hours to firm up.
• 7. Whip the remaining 2 1/4 cups cream with the confectioners' sugar until stiff. Spread over the cake. Sprinkle the top with the remaining almonds.

ALMOND JOY LAYER CAKE

Steps:

• 1. Preheat oven to 325*. butter 2 8 x 2 inch round cake pans. Line w/ parchment and butter the parchment.
• 2. In a medium saucepan, bring 2/3 cup water to a boil. Whisk in the cocoa powder until smooth. Whisk in the butter and chocolate over low heat until melted, about 2 minutes. Remove from the heat & whisk in 1 1/2 cups granulated sugar, 2 tsp. vanilla, and 1/2 tsp. salt. Whisk in 1 egg @ a time, beating well after each addition.
• 3. In a large bowl, stir together the flour, baking powder and baking soda. Pour in the chocolate mixture until smooth. Stir in 1 packed cup coconut. Divide the batter between the pans and bake for 35 minutes or until firm in the center. Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.
• 4. While the cake cools, spread the almonds on a rimmed baking sheet and toast for 12 minutes; let cool.
• 5. In a saucepan, combine 3/4 cup cream, the remaining 3/4 cup granulated sugar and pinch salt and simmer, stirring, over medium heat until the sugar is dissolved. Remove from heat, and stir in the remaining 2 tsp. vanilla and 3 packed cups coconut. When cool, fold in 1 1/2 cups almonds.
• 6. Split the cake layers to make 4 layers. Place 1 layer cut side up on a cake stand, and spread w/ 1 cup of the coconut-almond mixture. Top with the second layer cut side down, and spread with 1 cup more of the mixture. Repeat with the remaining 2 cake layers and filling, spreading the filling on top.
• 7. Cover the cake with plastic wrap and refrigerate for 4 hours to firm up.
• 8. Whip the remaining 2 1/4 cups of cream with the confectioners' sugar until stiff. Spread over the cake Sprinkle the top with the remaining almonds. Enjoy!

ALMOND JOY CAKE

Steps:

• 1. Preheat oven to 350 degrees. Mix cake mix as directed, but add 1 tsp. of vanilla to mix. Bake for approximately 40 minutes or until cake tests done. Cool completely.
• 2. MIx coconut and sweetened condensed milk together in a bowl. Spread over cooled cake.
• 3. In microwave, melt chocolate chips, milk and butter together, stirring occasionally until smoothly blended. Pour over coconut and cake. Sprinkle with toasted almonds.

ALMOND JOY CAKE

Steps:

• First Layer: Mix and bake cake according to directions.
• I would use a 13 x 9 pan.
• Second Layer: Combine 1 cup evaporated milk, 1 cup sugar, and 24 marshmallows in a saucepan and cook until all is melted.
• Take off heat and add coconut.
• Pour over warm cake.
• Third Layer: Bring to a boil the 1-1/2 cups sugar, and margarine.
• Remove from heat and add chocolate chips.
• Stir until melted and spoon over cake to ice it.
• Top with nuts.
• Refrigerate.

ALMOND JOY CAKE

Steps:

• 1. Spread filling between cooled layers. Frost cake and enjoy!!
• 2. Cooks note: I double the frosting amount....just because everyone knows it is the best part!

ALMOND JOY CAKE RECIPE - (4/5)

Steps:

• Bake cake according to directions on the back of the box (using a 9x13 baking pan). While the cake is still warm, gently poke holes in the cake using a fork. In a bowl, combine sweetened condensed milk and sweetened coconut flakes. Pour this mixture over the warm cake. Some of the condensed milk should seep a bit into those holes. In a medium sauce pan over medium heat, melt butter along with chocolate chips and milk. Stir until smooth and completely melted. Do not let this mixture come to a boil. You can also do this step in the microwave using a microwave safe bowl. Take chocolate mixture off of heat and pour on top of cake. You can use a spoon to help spread it out evenly. Then top with sliced almonds. To make this a bit easier to cut into, you can pop the cake in the fridge for about an hour or so to let the chocolate cool and set up a bit. It's not the neatest cake to slice into but the taste is incredible! Cook's Notes: Some folks may like this with toasted nuts on top. I prefer the raw almonds but feel free to toast them if that is your preference.

ALMOND JOY CAKE

Steps:

• Prepare cake mix according to cake mix instructions and bake in a 9x13" pan or a 9x13" brownie pan. You may also substitute a brownie mix for the cake mix.
• Ten minutes before the cake or brownies are done, cook butter, sugar, evaporated milk, and marshmallows for 10 minutes.
• Remove from heat and mix in coconut and almonds.
• Pour over cake while still warm.
• Cool.
• Frost with any dark chocolate frosting (make your own homemade frosting or use store bought).