Almond Joy Poke Cake

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

  1. Prepare the cake – Bake the chocolate cake according to package instructions in a 9×13-inch baking dish.
  2. Poke the cake – Once baked, use the handle of a wooden spoon to poke holes evenly throughout the cake.
  3. Make the filling – In a bowl, whisk together sweetened condensed milk and cream of coconut.
  4. Pour over the cake – Evenly pour the coconut mixture over the warm cake, allowing it to soak into the holes.
  5. Chill – Let the cake cool completely in the refrigerator for at least an hour.
  6. Add toppings – Spread whipped topping over the cake, then sprinkle with shredded coconut.
  7. Make ganache – Melt chocolate chips and drizzle over the top. Finish with sliced almonds.
  8. 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

Almond Joy Poke Cake

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
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Almond Joy Poke Cake

Almond Joy Poke Cake

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  • Author: samahkitchen
  • 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

Units Scale

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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