The classic flavors of almond Joy candy bars and texas sheet cake together in one rich delicious crowd pleasing dessert. Make this almond joy sheet cake for your next party.
I may have mentioned this before, but I have not always been a fan of coconut. As a kid I thought it was weird and wouldn’t try it. Nor would I try anything that had coconut in it. So Almond Joy candy bars were not even part of my vocabulary. I thought who in their right mind would eat such a weird candy bar.
Well somewhere along the way I wised up and now know just how delicious coconut can be. Almond Joy candy bars is one of the things I steal out of my kids trick or treating bags! I have become quite the fan of coconut.
A few months ago I hosted a big church event in my backyard for church. We were going to have anywhere from 60 to 75 people attending and I was in charge of the dessert. I wanted to make something that wasn’t too difficult to make, could be made ahead of time and would feed a lot of people. Sheet cakes are usually my go to dessert that meets these requirements. I wanted to make a few options, so I made a classic Texas sheet cake and then decided to also make this almond joy sheet cake.
Almond Joy Sheet Cake
The classic flavors of almond Joy candy bars and texas sheet cake together in one rich delicious crowd pleasing dessert. Make this almond joy sheet cake for your next party.
Ingredients
Cake
- 4 TBL cocoa powder
- 1 cup water
- 1 1/2 sticks margarine
- 2 cups sugar
- 2 cups flour
- 1/2 tsp. salt
- 1 tsp. soda
- 2 eggs
- 1/2 cup buttermilk/sour milk
Coconut Layer
- 24 oz shredded coconut
- 1 can sweetened condensed milk
- 1 tsp. vanilla
- 2 cups powdered sugar
- 2 TBL milk
Frosting
- 1 stick butter
- 4 TBL cocoa powder
- 6 TBL milk
- 1 tsp. vanilla
- 1 pound box powdered sugar
- 1/2 cup sliced almonds
Instructions
Cake
- In a large saucepan on medium high heat, melt together 4 TBL Cocoa, 1 cup water, and 1 1/2 sticks margarine.
- Turn off heat and let cool.
- In a medium bowl mix together 2 cups sugar, 2 cups flour, 1/2 tsp. salt and 1 tsp. soda.
- In a small bowl mix together 2 eggs and 1/2 cup buttermilk.
- To your cooled cocoa and butter mixture, whisk in 1/3 flour mixture.
- Once combined, add 1/2 egg and buttermilk mixture and whisk together.
- Continue adding dry and wet ingredients, ending with dry ingredients.
- Pour into a greased jelly roll pan and bake at 350 degrees for 20 - 22 mins.
- Let cool.
Coconut Layer
- In a bowl mix together coconut, sweetened condensed milk vanilla and powdered sugar.
- If mixture seems too thick, add milk a tablespoon at a time.
- Drop coconut mixture by spoonfuls over the entire cake and spread gently, I used my hands to help.
Frosting
- Melt buuter, cocoa and milk in a medium saucepan on the stove.
- Add vanilla and powdered sugar and whisk until all combined.
- Quickly while it's still warm, spread over coconut layer.
- Sprinkle sliced almonds on top.
I knew that I would love this version, but not sure how the masses would feel about the addition of coconut to their chocolate cake. By the end of the night, the almond joy sheet cake was declared the winner! It was a hit. Who knew there were so many coconut fans.
Here are some other crowd favorite desserts that you might enjoy:
Butterfinger Better than Anything Cake
Happy Baking!
Liz
Comments & Reviews
YUM Liz! I’m on my way over…….
Yes! Come on over! 🙂
Hi Liz- I am showcasing these on my Weekend Spotlight next weekend! Pinning! laura {not a trophy wife}
Wow! Thanks so much!
Those all round yummy. I love coconut.
My favorite candy bar and one of my favorite desserts! Definitely making this in the future 🙂
Then this is a must try for you!! 🙂