Easy Almond Joy Cake Recipes

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EASY ALMOND JOY CAKE



Easy Almond Joy Cake image

This cake is ooey gooey, coconut-y, almond-y, joyous. The cake starts off simple with a chocolate cake box mix, baked according to directions, but then it is soon transformed. It will not disappoint.

Provided by Opal Jackson-Cakmak

Categories     Other Desserts

Number Of Ingredients 1

so easy and good

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 LAYER CAKE



Almond Joy Layer Cake image

This is an absolutely fabulous recipe in both the taste and looks department. It was straight forward to follow and came from Rachael Ray's magazine "Everyday". If you like chocolate, coconut and almonds you will love this cake. It is very moist and flavourful! The only thing I changed was that I used semisweet chocolate chips instead of a chopped chocolate bar.

Provided by hannahvankirk

Categories     Dessert

Time 1h25m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

2/3 cup unsweetened cocoa powder
1/2 cup unsalted butter, cut into 8 pieces
3 ounces semisweet chocolate, chopped (about 1/2 cup)
2 1/4 cups granulated sugar
4 teaspoons pure vanilla extract
1/2 teaspoon salt, plus a big pinch
3 eggs
1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 (14 ounce) bag sweetened flaked coconut (4 packed cups)
2 cups sliced almonds
3 cups heavy cream
1/3 cup confectioners' sugar

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.

Nutrition Facts : Calories 811.4, Fat 54.8, SaturatedFat 32.7, Cholesterol 148.3, Sodium 379, Carbohydrate 78.8, Fiber 6.6, Sugar 56, Protein 10.6

SUPER EASY ALMOND JOY POUND CAKE



Super Easy Almond Joy Pound Cake image

This super easy Almond Joy Pound Cake is filled with a thick layer of coconut goodness and topped with almonds and chocolate.

Provided by Shawn

Categories     Dessert

Time 10m

Number Of Ingredients 8

1 frozen pound cake (10.75oz (found near the ice creams))
1/3 cup sweetened condensed milk (plus 1 tbsp )
1/2 tsp vanilla extract
1/4 tsp salt
1 cup powdered sugar
2 cups sweetened flaked coconut
1/3 cup unsalted almonds (whole)
8 oz. chocolate candy melts

Steps:

  • Place frozen pound cake on a rack over a parchment lined baking sheet.
  • In a medium bowl whisk together the sweetened condensed milk, vanilla, salt and powdered sugar. Add in the coconut and stir until combined. Pour mixture onto a sheet of parchment paper and shape into the width and length of the pound cake. Place on top of the pound cake and press gently to adhere.
  • Place the almonds into the coconut mixture, pressing slightly so they stick.
  • Melt the chocolate candy melts according to package instructions and pour over the pound cake, covering all the coconut mixture and as much of the sides of the cake as possible. Let harden before slicing. Enjoy.

Nutrition Facts : Calories 483 kcal, Sugar 58 g, Sodium 355 mg, Fat 21 g, SaturatedFat 13 g, Carbohydrate 74 g, Fiber 5 g, Protein 6 g, Cholesterol 43 mg, ServingSize 1 serving

ALMOND JOY CAKE



Almond Joy Cake image

Almond Joy Cake is an easy cake with all the flavors of an Almond Joy candy bar. Chocolate, coconut, and almonds combine to make a supremely delicious cake.

Provided by Christin Mahrlig

Categories     Dessert

Number Of Ingredients 10

1 box fudge or Devil's food cake mix
ingredients needed to make cake
1 cup whole milk
24 regular size marshmallows
1 (14-ounce) package sweetened shredded coconut
1 1/2 cups sugar
1 cup evaporated milk
1/2 cup butter
2 cups semi-sweet chocolate chips
1/2 cup sliced almonds, (lightly toasted)

Steps:

  • Prepare cake mix according to box directions in a 9x13-inch pan.
  • Bring milk and 1 cup sugar to a boil in a medium saucepan. Boil 1 minute.
  • Reduce heat and add marshmallows. Stir until completely melted.
  • Stir in coconut. Pour mixture on top of warm cake.
  • Bring 1 1/2 cups sugar, evaporated milk, and butter to a boil in a medium saucepan. Remove from heat and stir in chocolate chips until smooth. Pour over coconut layer.
  • Sprinkle almonds on top.

Nutrition Facts : Calories 445 kcal, Carbohydrate 53 g, Protein 5 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 18 mg, Sodium 292 mg, Fiber 3 g, Sugar 41 g, ServingSize 1 serving

ALMOND JOY CAKE



Almond Joy Cake image

This is a fantastic Almond Joy cake recipe-tastes just like the candy bar. -Daria Burcar, Rochester, Michigan

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 12

1 package devil's food cake mix (regular size)
1 cup buttermilk
4 large eggs, room temperature
1/3 cup canola oil
20 large marshmallows
1 cup sugar
1 cup evaporated milk
2 tablespoons cornstarch
3-1/2 cups sweetened shredded coconut
1 cup chopped almonds
1 can (16 ounces) chocolate fudge frosting
Optional: large coconut flakes and toasted whole almonds

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.

Nutrition Facts : Calories 502 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 371mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 3g fiber), Protein 5g protein.

ALMOND JOY® CAKE



Almond Joy® Cake image

My 12-year-old granddaughter, Annalise, made this for a church party and won the contest for best dessert. It is more yummy than the candy bar it is named after!

Provided by jillstauffer

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h21m

Yield 16

Number Of Ingredients 14

cooking spray
1 package chocolate cake mix (such as Duncan Hines®)
1 cup water
3 eggs
⅓ cup vegetable oil
1 cup evaporated milk
1 cup white sugar
26 large marshmallows
1 (14 ounce) bag shredded coconut
½ cup evaporated milk
½ cup butter
½ cup white sugar
1 cup chocolate chips
½ cup whole almonds

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.

Nutrition Facts : Calories 485.7 calories, Carbohydrate 44.1 g, Cholesterol 57 mg, Fat 34.5 g, Fiber 5.2 g, Protein 6.2 g, SaturatedFat 22 g, Sodium 99.2 mg, Sugar 35.7 g

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