Almond Coconut Chocolate Cake Recipe - Allrecipes.com
Almond Coconut Chocolate Cake Recipe
  • READY IN 1 hr

Almond Coconut Chocolate Cake

Recipe by  

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

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Original recipe makes 1 -9x13 inch pan Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    1 hr

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 10, 2003

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 control) and I kept out about 1/2 cup of coconut layer (use for something else). slowly add chocolate (stop if it's going to run over for goodness sakes!) decorate edge with "Mounds Bites" Keep refrigerated for easy serving. RICH!!!!

 
Most Helpful Critical Review
Oct 06, 2003

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 mixture because it seemed that if I used all of it there wouldn't be room for the chocolate layer. I was very busy making the cake and another dish at the same time and somehow left the butter out entirely--no one noticed. I'd leave it out again because why add the calories and fat if you don't need to. Also, I think I would 1/2 the chocolate layer and maybe just drizzle it on instead of pouring it over the whole cake...I'll let you know how that turns out.

 

166 Ratings

Sep 11, 2003

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

 
Oct 06, 2003

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-marshmallows. I also poured about a quarter of the cake batter into a 4 inch terra cotta pot and used some of the coconut filling and chocolate frosting to give as a gift to a friend. Even with the reduced amounts, the 9x13 pan was close to overflowing. Excellent cake though!

 
Jul 14, 2003

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 nonetheless. The coconut layer really soaks into the cake--which I thought tasted good--but if you'd like a thicker layer of coconut, let the topping cool some before spreading it on the cake.

 
Jul 14, 2003

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 market. It worked perfectly, Certainly makes a HUGE cake!

 
Oct 06, 2003

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! Great recipe- Thanks!

 
Jul 13, 2003

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 with his fingers trying to get the last little bit! The only problem I had was I really needed to use a larger pan than the 9X13 as some of the frosting overflowed. Will definitely make again. It is VERY rich and tastes just like an alond joy candy bar.

 

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Nutrition

  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 61.7 g
  • 20%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 256 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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