Almond Joy Poke Cake
This Almond Joy Poke Cake is a perfect indulgence for chocolate and coconut lovers.
The rich chocolate cake is soaked with a luscious coconut cream sauce, topped with light whipped cream, toasted coconut, and sliced almonds. Every bite captures the essence of the beloved Almond Joy candy bar!
Key Ingredients for Almond Joy Poke Cake
- Chocolate cake mix – The foundation of the dessert, creating a rich, chocolatey base that complements the coconut flavors.
- Sliced almonds – Adds crunch and a nutty touch, resembling the signature Almond Joy candy bar.
- Sweetened shredded coconut – Essential for both texture and flavor, providing sweetness and coconut richness throughout.
- Sweetened condensed milk – Blends with the cream of coconut to form the smooth filling that seeps into the cake’s holes.
- Cream of coconut – The star ingredient that intensifies the coconut flavor while keeping the cake moist and creamy.
- Whipped topping – A light and fluffy layer that balances out the richness of the cake and toppings.
Simple Steps for a Perfect Poke Cake
- Bake the cake: Prepare your chocolate cake mix according to package instructions, baking it in a 9×13″ dish.
- Create the coconut filling: Whisk together sweetened condensed milk and cream of coconut to form the filling.
- Poke and pour: Poke holes in the warm cake and pour the coconut mixture over the top to infuse flavor.
- Top with coconut: Sprinkle shredded coconut over the cake, letting it absorb as the cake cools.
- Toast the toppings: Toast the remaining coconut and sliced almonds until golden brown.
- Assemble and chill: Once the cake has cooled completely, top with whipped cream, toasted coconut, and almonds.
Recipe Tips and Variations
To elevate your Almond Joy Poke Cake, consider using a devil’s food cake mix for an extra rich chocolate experience. You can also add a splash of almond extract to the cake batter to enhance the nutty flavor. For a crunchier texture, swap the whipped topping for cream cheese frosting, which pairs beautifully with the sweet coconut and almond topping.
For an extra indulgent twist, drizzle a bit of melted dark chocolate over the whipped cream before adding the toasted coconut and almonds. This will give your cake a striking presentation and even more Almond Joy-inspired decadence.
Storing and Freezing the Cake
To keep your Almond Joy Poke Cake fresh, cover it tightly with plastic wrap or foil and store it in the refrigerator for up to five days. The whipped topping stays light and creamy, while the cake maintains its moisture. If you’d like to freeze the cake, do so without the whipped topping. Wrap the cake in plastic wrap and aluminum foil, then freeze for up to three months. When ready to serve, thaw the cake in the fridge overnight and add the whipped topping and toasted coconut-almond garnish before serving.
Almond Joy Poke Cake Recipe
Ingredients
- 1 box chocolate cake mix or devil’s food cake mix, plus ingredients needed for preparation
- 1 cup sliced almonds
- 2 1/2 cups sweetened shredded coconut divided
- One 14-ounce can sweetened condensed milk
- 3/4 cup cream of coconut
- One 8-ounce tub whipped topping
Instructions
- Preheat your oven to 350°F and grease a 9×13″ baking dish.
- Follow the instructions on the cake mix box to prepare the cake batter for a 9×13″ pan, then bake as directed.
- While the cake is baking, whisk together the cream of coconut and sweetened condensed milk until smooth; set aside.
- Once the cake is out of the oven, use the handle of a wooden spoon or a thick straw to poke holes throughout the cake.
- Pour the coconut milk mixture evenly over the warm cake, allowing it to soak into the holes. Sprinkle 1 1/2 cups of the shredded coconut over the top, saving the rest for later.
- Let the cake cool completely for at least two hours.
- Spread the reserved coconut and the sliced almonds on a baking sheet lined with parchment paper. Toast in a 325°F oven for 5-7 minutes or until golden brown, then set aside to cool.
- Once the cake has cooled, spread the whipped topping evenly over the surface. Garnish with the toasted coconut and almonds.