almond joy sheet cake

I don't know about you guys, but I am straight up obsessed with coconut. And almonds. And chocolate {but y'all already knew that!}. All three are great individually, but when combined... watch out! That's some serious deliciousness waiting to happen. The idea for a giant cake that tastes like Almond Joy candy has been rolling around my little baker head for the past couple of weeks, and I have been dying for some time to finally bake it! Between my job and my other job, I've been kept plenty busy. But last night... I finally had an hour to spare. And I am so glad I used that itsy bitsy amount of time to bake. Because this cake is lifechanging!

Because my time was limited, I tried to make this cake as delicious as possible while making things quick and easy. The sheet cake is one bowl {or should I say, one pot}, the "frosting" is simply chocolate chips dumped on the cake and melted RIGHT on there, and the almonds were crushed in their own packaging with a rolling pin. Saving time AND dishes is what I'm all about!

If you wanna know what heaven smells like, make this cake. The smell of butter, coconut milk, and shredded coconut boiling on the stove is seriously the best thing my nose has ever had the pleasure to encounter. Soooo goood. This cake has quickly become one of my favorites! It's fast, easy, super delicious, and still pretty enough for company! If you love Almond Joys... this cake's for you. 🙂

Almond Joy Sheet Cake
Adapted from Taste of Home
Yields: one jelly roll pan {15x10}

1 cup {2 sticks} unsalted butter
1 cup sweetened coconut milk 
1 cup unsweetened shredded coconut
2 eggs
½ cup sour cream
2 cups all-purpose flour
1 cup white granulated sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups dark chocolate chips
½ cup almonds, crushed
½ cup shredded coconut

Preheat the oven to 375F. Grab a jelly-roll pan, and butter/flour or spray with nonstick spray. Set aside for now. In a medium nonstick pot, combine the butter, coconut milk, and 1 cup shredded coconut. Heat over medium heat until butter is melted and mixture starts to boil. Remove from heat, and add in the sugar, flour, baking soda, vanilla, and sour cream. Add in the eggs, and mix vigorously to prevent scrambling. Pour the batter into your prepared pan, and bake for 20-22 minutes, until a toothpick inserted in the center comes out clean. Take the cake out of the oven {leave the oven on}, and dump the two cups of chocolate chips on top. Spread evenly, then place the cake back in the oven for a minute or so. Remove, and using an offset spatula, work quickly to spread the chocolate all over the surface of the cake. Top immediately with the almonds and additional coconut. Let cool slightly, then cut and enjoy!