Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent the cake from sticking.

Step 2: In a large bowl, combine the chocolate cake mix, eggs, water, vegetable oil, and vanilla extract. Use an electric mixer to mix until smooth and well combined.

Step 3: Stir in the shredded coconut and chopped almonds. This adds texture and flavor that will resemble the classic Almond Joy candy.

Step 4: Pour the batter into the prepared baking pan. Smooth out the surface with a spatula for even baking.

Step 5: Bake the cake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack before frosting.

Step 6: While the cake is cooling, prepare the frosting. In a medium saucepan, heat the heavy cream over medium heat until it starts to simmer. Add the cocoa powder and stir until fully incorporated.

Step 7: Remove from heat and add the chocolate chips and vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth.

Step 8: Once the cake has cooled, spread the frosting evenly over the top of the cake. Be generous, as the frosting adds richness to each bite.

Step 9: Sprinkle the chopped almonds and shredded coconut on top for an extra crunch and flavor.