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Coconut Chocolate Cake (AKA Almond Joy Cake) Recipe

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This recipe for Coconut Chocolate Cake (AKA Almond Joy Cake) is from 50 Years of Slade Family Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract

TOPPING:
1 can (12 oz.) evaporated milk, divided
1 1/4 cups sugar, divided
20 large marshmallows
1 (14 oz.) bag coconut
2 cups sliced almonds, toasted, divided
1/2 cup butter, cubed
1 cup semi-sweet chocolate chips
Directions:
Directions:
In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water, and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.

Pour into greased 15x10x1 inch baking pan (9×13 works too). Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from the heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full).

In a small saucepan, combine butter with the remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack

 

 

 

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