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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • 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.