Almond Coconut Chocolate Cake

Almond Coconut Chocolate Cake

"Easy to make chocolate cake covered with a delectable topping of coconut, almonds, and chocolate."
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Ingredients

1 h servings 418 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 61.7g
  • 20%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Mix cake mix and bake as directed for one 9x13 inch cake.
  2. In a saucepan combine 1/2 of the evaporated milk, and 1-1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over the top of the baked cake.
  3. In a saucepan combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in toasted almonds. Pour mixture over the top of the coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before.

Reviews

Read all reviews 142
  1. 166 Ratings

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Most helpful positive review

MOIST and FABULOUS. I made some changes. I adjusted down to 2 cups sugar (divided into 1 cup each), I added 1 tsp salt to coconut layer. Cool cake and slightly cool other layers (gives more co...

Most helpful critical review

In one word: RICH. Everyone at my office liked it and went back for seconds. I love chocolate and even I felt it was a little too much chocolate. I only ended up using 1/2 of the coconut mixt...

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MOIST and FABULOUS. I made some changes. I adjusted down to 2 cups sugar (divided into 1 cup each), I added 1 tsp salt to coconut layer. Cool cake and slightly cool other layers (gives more co...

This cake was very good. The comment from my family was it tasted just like and Almond Joy candybar.

After reading all of the reviews, I also reduced the sugar to 2 cups and the butter to 1/4 cup. Still extremely sweet. I didn't have large marshmallows, so I substituted 1/2 package of mini-...

Amazingly, even the non-chocolate lovers devoured this cake. I made the cake from scratch, and cut the sugar in both the toppings by almost 1/2 cup each. It was totally gooey and sweet nonethe...

I made the Almond Joy Cake for a church fellowship dinner. Everybody loved it. After reading previous ratings, I baked it in a 13 1/2 X 9 1/2 roasting aluminum pan. (Disposable kind)bought at...

This cake was a hit at our 4th of July BBQ. I used half of the butter, a little less sugar and shredded coconut and it was amazing. I also did it in two layers, which I highly recommend! Grea...

In one word: RICH. Everyone at my office liked it and went back for seconds. I love chocolate and even I felt it was a little too much chocolate. I only ended up using 1/2 of the coconut mixt...

THIS CAKE IS FANTASTIC!!! I made it a few weeks ago and my husband took it to work with him (after we had eaten some at home) and after the cake was gone, his boss was in there scraping the pan...

This is one of the best cakes I have ever made...and I've made a lot. I am a perfectionist when it comes to baking, so the first cake I made, I used a lot of the toppings and it just didn't LOOK...

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