Description
Indulge in the delightful flavors of coconut, almonds, and chocolate with this Almond Joy Cake recipe. A rich, moist chocolate cake is topped with a layer of sweet coconut and toasted almonds, then finished with a luscious chocolate ganache.
Ingredients
Scale
Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
Topping:
- 1 cup sweetened shredded coconut
- 1 cup chopped almonds (toasted)
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup unsalted butter
Ganache:
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
- Cake: Prepare the chocolate cake batter according to the package directions. Pour into a greased 9×13-inch baking pan and bake as directed. Cool completely.
- Topping: In a medium saucepan over medium heat, combine sweetened condensed milk and butter. Stir until butter is melted and mixture is smooth. Stir in shredded coconut and spread evenly over cooled cake. Sprinkle chopped almonds evenly over the coconut layer.
- Ganache: In a small saucepan, heat heavy cream until just simmering. Remove from heat and pour over chocolate chips in a heatproof bowl. Let sit for 2 minutes, then whisk until smooth and glossy.
- Pour chocolate ganache over the almond layer, spreading evenly. Refrigerate for at least 1 hour before slicing.
Notes
- For an extra indulgent cake, bake with a layer of chocolate chips on top of the batter before baking.
- This cake is best served chilled for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes (plus cooling)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 45mg
