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Close-up view of Red Velvet Almond Joy Bars topped with coconut

Red Velvet Almond Joy Gooey Cake Bars

Red velvet cake mix bars topped with melted chocolate, a thick layer of sweet gooey coconut and sliced almonds make these the ultimate decadent treat.
Course Dessert
Cuisine American
Keyword easy cake recipe for party, red velvet cake easy, sheet cake recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 16 servings
Author Kelly - Life Made Sweeter

Ingredients

  • 1 box red velvet cake mix I used Betty Crocker
  • 1/2 cup butter softened to room temperature
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1 14-ounce sweetened condensed milk
  • 2-1/2 cups unsweetened shredded coconut divided
  • 3/4 cup slivered almonds
  • 1 1/4 cup semi-sweet chocolate chips

Additional Toppings for Garnish:

  • slivered almonds
  • toasted coconut
  • chocolate chips
  • sprinkles if desired

Instructions

  1. Preheat oven to 350 degrees F. Line 9x9 square pan with parchment paper or a lightly greased sheet of foil with a slight overhang. Set aside

  2. In a mixing bowl, beat the cake mix, softened butter, egg and vanilla extract until a soft dough forms. Press the dough into prepared pan. The dough will be sticky so it will help to use an angled spatula to spread evenly and flat. Sprinkle the top with 1/2 cup of shredded coconut and chocolate chips.
  3. Bake for 27-30 minutes or until the top is completely baked. Allow to cool completely before frosting and cutting.
  4. Meanwhile, mix together the remaining 2 cups of coconut, almond slivers, and sweetened condensed milk. Spread evenly over cooled bars.
  5. Top with almond slices, toasted coconut, and chocolate chips. Place in the fridge to allow coconut layer to set for at least 30 minutes. Lift cake out of pan using the overhang and slice into bars. Garnish with sprinkles if desired. Makes around 16 squares.