Almond Joy Cake
Updated
Updated
I’m a huge fan of Almond Joy candy bars, so I created this Almond Joy Cake with all the classic flavors using a brownie base, creamy coconut filling, and dark chocolate topping. It’s a rich, decadent, and impressive dessert that’s easy to prepare!
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Rich & Decadent Almond Joy Cake
Almond Joys are one of my absolute favorite candy bars, so it’s no surprise I’m always trying to take the different elements and transfer them into other recipes like my Almond Joy yogurt parfaits and Almond Joy breakfast smoothie. And now this epic Almond Joy dessert cake!
This almond joy cake features all the classic flavors—chocolate, coconut, and almonds. It starts with a chewy brownie base and then is topped with a creamy coconut filling. Melted dark chocolate and almonds finish the cake. It’s a real treat.
Almond Joy Cake
Ingredients
FOR THE BROWNIE LAYER
- 1 box (18.3 oz.) brownie mix, any brand
- 2/3 cup vegetable oil
- 3 tbsp whole milk
- 2 large eggs
FOR THE COCONUT LAYER
- 2 tbsp unsalted butter
- 2 cups sweetened finely shredded coconut flakes
- ¾ cup granulated sugar
- 3 tbsp almond flour
- 2¼ cup whole milk
- 3 tbsp cornstarch
FOR THE TOPPING
- 6 oz. dark chocolate, chopped
- 1½ tsp coconut oil
- 1/3 – 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350°F. Coat a 9-inch springform pan with nonstick spray.
- In a medium mixing bowl, thoroughly combine all the ingredients for the brownies and pour into the prepared pan. Bake for 22 to 25 minutes just until a tester comes out clean—don't over bake.
- Prepare the coconut layer by melting the butter in a saucepan over medium heat, then add all the ingredients. Keep stirring until it is bubbly and thick.
- Let both the brownies and the coconut mixture cool to room temperature, then pour the coconut mixture over the brownies.
- Transfer to the refrigerator and chill for at least an hour until the coconut layer has set.
- Melt the chocolate and coconut oil over a double broiler or the microwave until smooth.
- Pour the chocolate over the cake to cover the top, then sprinkle the sliced almonds around the top perimeter of the cake (before the chocolate hardens.) Allow to set.
- Slice and serve! It's best served at room temperature.
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Almond Joy Cake Step by Step
Make the brownie layer: Combine 1 box brownie mix, 2/3 cup vegetable oil, 3 tbsp whole milk, and 2 large eggs. Pour into a greased 9-inch pan. Bake at 350°F for 22 to 25 minutes.
Make the coconut layer: Melt 2 tbsp butter in a saucepan, then add 2 cups sweetened finely shredded coconut flakes, ¾ cup granulated sugar, 3 tbsp almond flour, 2¼ cup whole milk, and 3 tbsp cornstarch. Stir until bubbly and thick.
Chill: Allow both the brownies and the coconut mixture to cool to room temperature, then pour the coconut filling over the brownies. Chill in the fridge for at least an hour, so the coconut layer sets.
Melt the chocolate: Melt 6 oz. dark chocolate, and 1½ tsp coconut oil using the double boiler method on the stovetop or the microwave until smooth.
Garnish the cake: Pour the melted chocolate over the cake, then sprinkle with 1/3 – 1/2 cup sliced almonds around the top perimeter. Allow to set before slicing and enjoy.
How to Store
This almond joy cake will keep in the fridge for about 4 days. Be sure to store it tightly wrapped in plastic or an airtight container. Bring it close to room temperature before slicing. (I do not recommend freezing this cake.)
Serving Suggestions
This Almond Joy dessert is best served at room temperature, as the coconut layer and chocolate layer will harden quite a bit in the fridge.
Though the cake is super rich, you can top it with a dollop of whipped cream if you wish, or a scoop of strawberry ice cream works too.
Delicious and quite rich. I cooked it all as directed, everyone enjoyed it. I think I might try milk chocolate next time (I’m not fond of dark chocolate, but hubby is and this was for his birthday). Thanks for a fun new recipe to make!