Almond Joy Poke Cake is a decadent dessert inspired by the beloved candy bar, featuring layers of moist chocolate cake, creamy coconut filling, and rich chocolate ganache. This easy-to-make poke cake is perfect for parties, holidays, or when you’re craving a sweet indulgence.
Why You’ll Love This Recipe
- Rich and Decadent – Combines chocolate, coconut, and almonds for a delightful treat.
- Easy to Make – Uses simple ingredients and a quick preparation process.
- Moist and Flavorful – The poke cake method ensures every bite is infused with delicious flavor.
- Perfect for Any Occasion – Great for birthdays, gatherings, or dessert cravings.
- Customizable – Adjust the toppings or add extra coconut for more texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chocolate cake mix (plus required ingredients: eggs, oil, water)
- Sweetened condensed milk
- Cream of coconut
- Shredded sweetened coconut
- Whipped topping (Cool Whip or homemade)
- Chocolate chips (semi-sweet or milk chocolate)
- Sliced almonds
Directions
- Prepare the cake – Bake the chocolate cake according to package instructions in a 9×13-inch baking dish.
- Poke the cake – Once baked, use the handle of a wooden spoon to poke holes evenly throughout the cake.
- Make the filling – In a bowl, whisk together sweetened condensed milk and cream of coconut.
- Pour over the cake – Evenly pour the coconut mixture over the warm cake, allowing it to soak into the holes.
- Chill – Let the cake cool completely in the refrigerator for at least an hour.
- Add toppings – Spread whipped topping over the cake, then sprinkle with shredded coconut.
- Make ganache – Melt chocolate chips and drizzle over the top. Finish with sliced almonds.
- Serve and enjoy – Slice and serve chilled for the best texture and flavor.
Servings and Timing
- Servings: 12-16
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Chilling Time: 1 hour
- Total Time: 1 hour 45 minutes
Variations
- Dairy-Free: Use coconut whipped topping and dairy-free chocolate.
- Extra Crunchy: Add more sliced almonds or toasted coconut flakes.
- White Chocolate Version: Swap dark chocolate for white chocolate ganache.
- Caramel Drizzle: Add a caramel drizzle for extra sweetness.
- Nut-Free Option: Omit almonds or substitute with crushed cookies for crunch.
Storage/Reheating
- Refrigerate: Store in an airtight container in the fridge for up to 5 days.
- Freeze: Freeze slices in a freezer-safe container for up to 2 months.
- Serve Cold: Best enjoyed chilled; no reheating required.
FAQs
Can I use a homemade chocolate cake?
Yes! Any moist chocolate cake recipe will work instead of a cake mix.
What is the best way to poke holes in the cake?
Use the handle of a wooden spoon or a straw to create evenly spaced holes.
Can I make this cake in advance?
Yes! It actually tastes better after chilling for a few hours or overnight.
How do I prevent the cake from becoming soggy?
Don’t overpour the filling—use just enough to soak into the holes without pooling.
Can I use unsweetened coconut?
Yes, but the flavor will be less sweet. Sweetened coconut works best for balance.
What other toppings can I use?
Try crushed Oreos, caramel drizzle, or a dusting of cocoa powder.
How do I make homemade whipped topping?
Beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Can I use a different cake flavor?
Yes! Try vanilla or coconut cake for a different twist.
Can I add rum for a boozy version?
Yes! Mix a splash of coconut rum into the filling for an adult-friendly treat.
How long does it need to chill before serving?
At least one hour, but overnight chilling enhances the flavor.
Conclusion
Almond Joy Poke Cake is an easy, crowd-pleasing dessert that brings together chocolate, coconut, and almonds in a rich, creamy bite. Whether you’re making it for a party or just because, this cake is sure to impress. Try it today and enjoy a taste of your favorite candy bar in cake form!
Print
Almond Joy Poke Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes (including cooling & chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Almond Joy Poke Cake is a moist and decadent dessert packed with chocolate, coconut, and almond flavors—just like the beloved candy bar! A chocolate cake is soaked with sweetened condensed milk and coconut cream, then topped with whipped topping, shredded coconut, almonds, and a drizzle of chocolate. It’s the perfect treat for coconut and chocolate lovers!
Ingredients
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, and water)
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut cream (or cream of coconut, such as Coco López)
For the Topping:
- 1 tub (8 oz) whipped topping (Cool Whip), thawed
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup sliced almonds
- 1/2 cup chocolate chips, melted (or chocolate syrup for drizzling)
Instructions
- Bake the Cake:
- Preheat oven to 350°F (175°C).
- Prepare and bake the chocolate cake in a 9×13-inch pan according to the package instructions.
- Let the cake cool for 5–10 minutes.
- Poke and Fill:
- Using the handle of a wooden spoon, poke holes all over the cake.
- In a bowl, mix sweetened condensed milk and coconut cream.
- Pour the mixture evenly over the cake, letting it soak into the holes.
- Allow the cake to cool completely.
- Add the Toppings:
- Spread the whipped topping evenly over the cooled cake.
- Sprinkle the shredded coconut and sliced almonds on top.
- Drizzle with melted chocolate or chocolate syrup.
- Chill & Serve:
- Refrigerate for at least 1 hour before serving to let the flavors meld.
- Slice and enjoy!
Notes
- For extra flavor, toast the shredded coconut and almonds before adding them on top.
- If you prefer homemade whipped cream, whip 1 ½ cups heavy cream with ¼ cup powdered sugar and 1 tsp vanilla extract.
- Store leftovers covered in the refrigerator for 3–4 days.
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