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.