Almond Joy Cake
With a brownie base, creamy coconut filling, and dark chocolate topping, this Almond Joy Cake has all the flavors of the classic candy bar.See below the recipe card for step-by-step images.
Servings: 12 servings
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
Calories: 486kcal | Carbohydrates: 65g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 201mg | Potassium: 261mg | Fiber: 4g | Sugar: 45g | Vitamin A: 189IU | Calcium: 90mg | Iron: 3mg