If you like Almond Joy candy bars (like I do) then you will love this cake. Coconut haters look away. Look away now. This is not the cake for you. This is only for the truly devoted chocolate and coconut lovers. I guess this could also be called Mounds Cake too if you removed the almonds from the top. You remember the commercial, right? "Almond Joy's got nuts. Mounds don't." It truly is the candy bar in cake form. And it is pretty darn easy to make too!
I was worried when I first started thinking about making this kind of cake that it would end up coming out too sweet. I had seen some recipes that had called for quite a large amount of additional sugar and marshmallows. I wanted a simpler recipe that wasn't so sweet you would break a tooth. I think this recipe does that. It ain't the neatest cake to cut into but I promise the taste is scrumptious!
Cause sometimes you feel like a nut...
1 box chocolate cake mix (chocolate fudge or devil's food work best)
(ingredients needed to make cake; eggs, oil and water)
1 (14 oz.) can sweetened condensed milk
1 (7 oz.) bag sweetened coconut flakes
1 (12 oz.) bag chocolate chips (milk or semi-sweet)
1 stick (1/2 cup) butter
1 (2 oz.) bag sliced or slivered almonds
1/3 cup milk (2% or higher)
If you find semi-sweet chocolate chips too bitter, use milk chocolate chips.
Bake cake according to directions on the back of the box (using a 9x13 baking pan).
While the cake is still warm, gently poke holes in the cake using a fork.
In a bowl, combine sweetened condensed milk and sweetened coconut flakes.
Pour this mixture over the warm cake.
Some of the condensed milk should seep a bit into those holes.
In a medium sauce pan over medium heat, melt butter along with chocolate chips and milk.
Stir until smooth and completely melted. Do not let this mixture come to a boil.
You can also do this step in the microwave using a microwave safe bowl.
Take chocolate mixture off of heat and pour on top of cake.
You can use a spoon to help spread it out evenly.
Then top with sliced almonds.
To make this a bit easier to cut into, you can pop the cake in the fridge for about an hour or so to let the chocolate cool and set up a bit.
Cook's Notes: Some folks may like this with toasted nuts on top.
I prefer the raw almonds but feel free to toast them if that is your preference.
Printable Recipe Here
Printable Recipe Here