With a brownie base, creamy coconut filling, and dark chocolate topping, this Almond Joy Cake has all the flavors of the classic candy bar. It’s a rich, decadent, and impressive dessert that’s easy to prepare!
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.
If you’re a fan of chocolate and coconut, this indulgent brownie cake is a must-make!
This almond joy cake recipe begins with a boxed brownie mix and some pantry staples.
(Scroll below to the printable recipe card for details and measurements.)
- Brownie mix – I used Duncan Hines but any brand will work.
- Vegetable oil – Helps to keep the brownies moist.
- Milk – Whole milk for best results.
- Eggs – Helps bind the brownie batter together.
- Unsalted butter – Adds a richness to the coconut layer.
- Coconut flakes – You’ll want sweetened coconut flakes for this dessert.
- Almond flour – Gives substance and a mild almond flavor to the coconut filling.
- Cornstarch – Thickens the coconut layer.
- Dark chocolate – The base of the chocolate topping.
- Coconut oil – Helps the chocolate harden and adds a sheen.
- Sliced almonds – For topping the almond joy dessert.
How to Make Almond Joy Cake
Though it appears a bit fancy and decadent, this almond joy cake recipe is actually really easy to make.
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)
- Make the brownie layer. Combine all brownie ingredients and pour into a greased 9-inch pan. Bake at 350F for 22 to 25 minutes.
- Make the coconut layer. Melt the butter in a saucepan then add all the coconut layer ingredients. Stir until bubbly and thick.
- Chill. Allow both the brownies and 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 the dark chocolate with the 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 sliced almonds around the top perimeter. Allow to set before slicing.
Tips for Success
Here are a few tips for making this easy almond joy cake.
- Do not overbake the brownies. Bake the brownies just until a tester comes out clean, making sure to not overbake them.
- Let both layers cool to room temperature. I wait to make the coconut layer when the brownies come out of the oven since they’ll take longer to cool to room temperature.
- Add the almonds before the chocolate sets. You’ll want to add the almond slices before the chocolate hardens so that they stick to the cake.
Video: Almond Joy Cake
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.
Since this coconut brownie cake is quite rich and decadent, I cut fairly small slices and end up getting 12 servings from the 9-inch cake.
This almond joy cake will keep in the fridge for about 4 days. Be sure to keep it tightly wrapped in plastic or in an airtight container. Bring close to room temperature before slicing. (I do not recommend freezing this cake.)
More Almond Joy Recipes:
- Almond Joy Yogurt Parfaits
- Almond Joy Breakfast Smoothie
- Chocolate Almond Truffles
- No-Bake Almond Joy Energy Bites
Almond Joy Cake
FOR THE BROWNIE LAYER
- 1 box (18.3 ounce) Brownie Mix
- 2/3 cup vegetable oil
- 3 tablespoons whole milk
- 2 large eggs
FOR THE COCONUT LAYER
- 2 tablespoons unsalted butter
- 2 cups sweetened finely shredded coconut flakes
- 3/4 cup granulated sugar
- 3 tablespoons almond flour
- 2 & 1/4 cup whole milk
- 3 tablespoons cornstarch
FOR THE TOPPING
- 6 ounces dark chocolate , chopped
- 1 & 1/2 teaspoons coconut oil
- 1/3 – 1/2 cup sliced almonds
- Preheat oven to 350F. 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 overbake.
- 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!