Almond Joy Cake (+Video) – The Country Cook

Almond Joy Cake is an easy and delicious cake that is inspired by the Almond Joy Candy Bar. Chocolate cake mix with a creamy coconut topping!

A CHOCOLATE POKE CAKE RECIPE

This Almond Joy Poke cake recipe was inspired by one of my favorite candy bars – Almond Joy. If you like Almond Joy candy bars (like I do) then you will love this cake! I guess this could also be called Mounds Cake too if you removed the almonds from the top. This cake is so easy to make but it has so much flavor!

very closeup photo of a slice of Almond Joy Cake on a small round white plate.

FREQUENTLY ASKED QUESTIONS:

Should I toast the almond fist?

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.

Could I make the chocolate cake from scratch?

Absolutely! If you want an amazing homemade chocolate cake, have a look at my One Bowl Chocolate Cake recipe.

What if I don’t like coconut?

Then this cake isn’t for you. It’s an almond joy cake and almond joys have coconut. You could however leave out the almonds and you would have a Mounds cake.

Can this cake be frozen?

I don’t recommend it because the coconut/sweetened condensed milk mixture will alter the texture of the cake after it has been frozen then thawed.

How do you store leftover Almond Joy Cake?

This cake should be kept refrigerated. Wrap with plastic wrap and this cake should keep for up to 5 days.

Almond Joy Cake shown sliced ​​into 12 pieces in a baking dish with one slice removed.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • chocolate cake mix
  • (ingredients needed to make cake; eggs, oil and water)
  • sweetened condensed milk
  • sweetened coconut flakes
  • chocolate chips (milk or semi-sweet)
  • butter
  • sliced ​​or slivered almonds
  • milk (2% or higher)
chocolate cake mix, oil, sweetened condensed milk, sliced ​​almonds, coconut flakes, chocolate chips, butter, eggs, milk.

HOW TO MAKE ALMOND JOY CAKE:

Bake cake according to directions on the back of the box (using a 9×13 baking pan.)

fully baked chocolate cake in a baking dish on a wire cooling rack.

While the cake is still warm, gently poke holes in the cake using a fork or other similar size object (like a wooden skewer.)

a fork shown poking holes in chocolate cake that is in a baking dish.

In a bowl, combine sweetened condensed milk and sweetened coconut flakes.

sweetened condensed milk and coconut flakes in a clear bowl.

Pour this mixture over the warm cake. Some of the condensed milk should seep a bit into those holes.

sweetened coconut mixture spread out evenly over baked chocolate cake.

In a medium sauce pan over medium heat, melt butter along with chocolate chips and milk. Stir until smooth and completely melted.

butter and chocolate chips in a sauce pan.

Do not let this mixture come to a boil. You can also do this step in the microwave using a microwave safe bowl.

fully melted chocolate and butter mixed together in a sauce pan.

Take chocolate mixture off of heat and pour on top of cake. You can use the back of a spoon to help spread it out evenly.

spreading melted chocolate over coconut layer on cake.

Then sprinkle the top evenly with sliced ​​almonds.

sliced ​​almonds shown evenly sprinkled on top of chocolate cake in baking dish.

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.

slice of Almond Joy Poke Cake on a small round white plate with a glass of milk in the background.

CRAVING MORE RECIPES?

Almond Joy Cake recipe.

Almond Joy Cake (+Video)

Almond Joy Cake is an easy and delicious cake that is inspired by the Almond Joy Candy Bar. Chocolate cake mix with a creamy coconut topping!

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Courses: Dessert

Cuisine: American

Keyword: Almond Joy Cake, Almond Joy Poke Cake

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 12

Calories: 592kcal

Author: Brandie @ The Country Cook

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Instructions

  • Bake cake according to directions on the back of the box (using a 9×13-inch baking dish).

  • 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 saucepan 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.

  • Take chocolate mixture off of heat and pour on top of cake. Use the back of a spoon to help spread it out evenly.

  • Then top with sliced ​​almonds.

Video

Notes

  • 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.
  • 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.

Nutrition

Calories: 592kcal | Carbohydrates: 73g | Protein: 9g | Dish: 31g | Saturated Fat: 16g | Cholesterol: 77mg | Sodium: 491mg | Potassium: 358mg | Fiber: 3g | Sugar: 56g | Vitamin A: 460IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 2.6mg

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values ​​are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

Originally Published: February 2012
Updated and republished: January 2023

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