Almond Joy Bread Recipes

ALMOND JOY® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.
• Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed until smooth, about 2 minutes. Pour batter into the prepared cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes.
• Mix 1 cup evaporated milk, 1 cup sugar, and marshmallows together in a large pot; cook and stir over medium-low heat until marshmallows are melted, about 5 minutes. Stir in coconut. Pour coconut mixture over hot cake.
• Combine 1/2 cup evaporated milk, butter, and 1/2 cup sugar in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.
• Cool cake until coconut layer and chocolate layer are set, about 30 minutes.

ALMOND JOY® COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Combine flour, baking soda, and salt in a bowl.
• Beat white sugar, brown sugar, and banana together in a separate bowl until smooth and creamy; beat in eggs, 1 at a time, until well mixed. Stir in vanilla extract.
• Stir banana mixture into flour mixture until batter is well mixed; fold in chocolate chips, coconut, and almonds. Drop batter by rounded spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ALMOND JOY BREAD

Steps:

• Preheat oven to 350°F
• Combine the eggs, sugar, canola oil, butter, vanilla, and coconut extract into a large mixing bowl.
• Beat ingredients on medium speed for 2 minutes.
• In a separate bowl, combine flour, baking soda, baking powder, salt, and cocoa powder. Starting with the flour mixture alternate flour, and then buttermilk till all is combined.
• Add egg mixture.
• Mix until just combined. Do NOT over mix. Fold in coconut, chocolate chips and almonds.
• Pour into two loaf pans that have been greased and floured or sprayed with cooking spray.
• Bake at 350°F for 1 hour.
• Remove from oven and place on rack to dry. While cakes are still warm, poke several holes in the top of the cake with a fork. Drizzle Coconut Glaze into the holes.
• Coconut Glaze:.
• Place ingredients into a small saucepan. Bring to a boil. Allow to boil for about a minute.
• Turn heat off but leave saucepan on burner. Drizzle over bread.
• Cool.

ALMOND JOY CAKE

Steps:

• Preheat oven to 325°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, buttermilk, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Divide batter between prepared pans. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a large saucepan, combine marshmallows, sugar, milk and cornstarch. Cook and stir over low heat until marshmallows are melted; increase heat to medium and bring to a boil, stirring constantly. Stir in coconut and almonds. Remove from heat; cool. Refrigerate filling until cold but still spreadable, about 45 minutes., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread with 1/3 of coconut filling. Repeat twice. Top with remaining cake layer. Spread fudge frosting over top and sides of cake. Refrigerate until set, at least 1 hour. Garnish with coconut flakes and almonds if desired. Refrigerate leftovers.

ALMOND JOY CAKE

Steps:

• Mix cake and bake as directed for one 9x13 pan.
• In a saucepan combine 1/2 can 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 and then add coconut.
• Pour this mixture over the baked cake.
• In a saucepan combine the remaining sugar (1 cup) and remaining evaporated milk.
• Bring to a boil.
• Remove from heat and add butter and chocolate chips.
• Stir until melted and add almonds.
• Pour over the top of the cake.
• Chill for at least 2 hours.
• Best if made a day prior to serving.