What do you think about booze in your poundcake?
Because I think it’s a brilliant idea.
Really—so good.
I may be a little overly excited about a rumored Friends reunion, but that excitement aside, this cake is the real star. It’s not stuffed with Almond Joy bars; rather, it’s a pound cake inspired by the flavors of Almond Joy—rich milk chocolate, toasted coconut and almonds—with a splash of amaretto for a grown-up twist.
When I was a kid I rarely got Almond Joys, so this cake feels like a nostalgic upgrade. As a child I confess I used to remove the almond on top—because I generally dislike nuts in candy—but when it comes to baked goods, a little crunch on top can elevate everything. Honey roasted sliced almonds tossed over melted milk chocolate and toasted coconut add that perfect finish.
I generally steer clear of nuts in batter, but a topping of toasted almonds here is irresistible—especially the honey-roasted sliced almonds from Trader Joe’s. They add sweet, toasty crunch without overwhelming the cake. The milk chocolate glaze and toasted coconut create that unmistakable Almond Joy profile, while amaretto folded into the batter gives it depth and warmth.
If you want to be indulgent, add a gooey coconut layer with shredded coconut and sweetened condensed milk under the chocolate—but even without that extra step, the cake is wonderfully balanced. The amaretto is subtle, not boozy, which keeps the flavor sophisticated rather than cloying.
Below is the recipe—classic pound cake enriched with extracts, amaretto, and finished with warm milk chocolate, toasted coconut and sliced almonds. It yields a 9×5 loaf with a tender crumb and plenty of flavor.
Spiked Almond Joy Poundcake
1 (9×5) cake
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup amaretto liqueur
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 12 tablespoons unsalted butter, softened (1 1/2 sticks)
- 1 1/2 cups milk chocolate chips
- 1 1/2 tablespoons coconut oil
- 1/3 cup toasted coconut
- 1/4 cup toasted sliced almonds
Instructions
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Preheat the oven to 325°F. Generously spray a 9×5 loaf pan with nonstick spray.
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In a mixer bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk the eggs with the amaretto, vanilla and coconut extracts.
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Add the butter in small pieces to the dry ingredients and mix on medium speed until the mixture comes together, about 2–3 minutes. Add half the egg mixture and beat 30 seconds, then add the remaining eggs in two additions, beating 30 seconds after each addition.
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Spread the batter into the prepared loaf pan and place the pan on a baking sheet. Bake 60–65 minutes, until the center is set. Begin checking at 50 minutes; if the top is browning too quickly, tent with foil. Cool at least 30 minutes.
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While the cake cools, melt the milk chocolate chips with the coconut oil in a saucepan or in 30-second microwave intervals, stirring until smooth. Drizzle the warm chocolate over the cooled loaf, then sprinkle the toasted coconut and sliced almonds on top. Slice and serve.
Notes
Did you make this recipe?
I appreciate you so much!
So fluffy and satisfying—a perfect slice with big Almond Joy flavor and a subtle amaretto finish.