Description
A delightful cake that combines chocolate, coconut, and almonds, inspired by the beloved Almond Joy candy bar.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup chopped almonds
- 1/2 cup unsweetened cocoa powder
- 1 cup shredded coconut
- 3/4 cup sweetened condensed milk
- 1/2 cup dark chocolate chips
- 1/4 cup butter
- 2 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Prepare the cake batter: In a mixing bowl, combine the chocolate cake mix with eggs, water, and oil according to package instructions. Fold in the chopped almonds.
- Bake the layers: Divide the batter among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the coconut filling: In a separate bowl, combine shredded coconut and sweetened condensed milk. Mix until well incorporated.
- Assemble the cake: Once the cake layers have cooled completely, place one layer on a serving plate and spread half of the coconut mixture over the top. Repeat with the second layer, then crown with the final cake layer.
- Prepare the chocolate topping: Melt dark chocolate chips and butter together in a microwave-safe bowl. Stir until smooth, then pour this glaze over the layered cake.
- Serve: Allow the cake to settle for a few minutes before slicing. Enjoy!
Notes
You can add toasted coconut on top for extra crunch. This cake stores well in the fridge for up to five days.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 30g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg