Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Almond Joy Poke Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 51 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes (plus chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Almond Joy Poke Cake is a luscious, crowd-pleasing chocolate dessert inspired by the classic candy bar. Featuring a moist chocolate cake base soaked with a rich cream of coconut and sweetened condensed milk mixture, it’s layered with shredded coconut, fluffy whipped topping, toasted almonds, and a drizzle of chocolate syrup for an irresistible combination of flavors and textures perfect for any occasion.

Ingredients

Chocolate Cake

  • 1 box chocolate cake mix (plus ingredients listed on box: usually eggs, oil, and water)

Filling and Topping

  • 1 can (15 ounces) cream of coconut
  • 1 can (14 ounces) sweetened condensed milk
  • 1 1/2 cups sweetened shredded coconut
  • 1 tub (8 ounces) whipped topping (thawed)
  • 1/2 cup sliced almonds (toasted)
  • 1/2 cup chocolate syrup or hot fudge (warmed)

Instructions

  1. Prepare and Bake the Cake: Preheat your oven according to the cake mix package instructions. Prepare the chocolate cake mix as directed, including the eggs, oil, and water. Pour the batter into a greased 9×13-inch baking dish and bake until a toothpick inserted in the center comes out clean, usually about 30 minutes. Remove the cake from the oven and allow it to cool for 10 minutes.
  2. Poke Holes: Using the handle of a wooden spoon, poke holes all over the warm cake approximately 1 inch apart. This will allow the filling to soak deeply into the cake, adding moisture and flavor.
  3. Add the Coconut Mixture: In a medium bowl, combine the cream of coconut and sweetened condensed milk. Slowly pour this mixture evenly over the cake, ensuring it seeps into the holes you’ve poked. This step infuses the cake with rich, tropical moisture.
  4. Sprinkle Coconut: Evenly sprinkle 1 1/2 cups sweetened shredded coconut over the top of the soaked cake. This adds texture and a sweet coconut flavor.
  5. Cool and Add Whipped Topping: Let the cake cool completely to room temperature. Once cooled, spread the thawed whipped topping evenly over the coconut layer for a creamy finish.
  6. Decorate and Chill: Drizzle warm chocolate syrup or hot fudge over the whipped topping and sprinkle the toasted sliced almonds on top. Chill the cake in the refrigerator for at least 2 hours before serving to allow flavors to meld and to firm up the cake.

Notes

  • To toast almonds, place them in a dry skillet over medium heat for 3–5 minutes, stirring frequently until golden and fragrant.
  • For enhanced flavor, add a splash of almond extract to the whipped topping before spreading.
  • Ensure to use cream of coconut (a thick, sweetened coconut product) not to be confused with coconut milk.
  • Use warmed chocolate syrup or hot fudge for easier drizzling.
  • This cake can be prepared a day ahead and kept refrigerated for best results.

Find it online: https://slsrecipes.com/almond-joy-poke-cake-recipe/