Almond Joy Poke Cake Recipe

Introduction

This Almond Joy Poke Cake is a rich, indulgent dessert that combines chocolate, coconut, and almonds in every bite. Its creamy coconut filling and toasted almond topping make it a crowd-pleaser for any occasion.

Ingredients

• 1 box chocolate cake mix (or devil’s food cake mix) with ingredients listed on the box
• One 14 ounce can sweetened condensed milk
• 3/4 cup cream of coconut
• 2 1/2 cups shredded sweetened coconut (divided)
• One 8 ounce tub whipped topping
• 1 cup sliced almonds

Instructions

1. Step 1: Preheat oven to 350°F and grease a 9×13″ pan.
2. Step 2: Prepare the cake according to package instructions for a 9×13″ pan and bake until done.
3. Step 3: While the cake bakes, whisk together the cream of coconut and sweetened condensed milk; set aside.
4. Step 4: Right after removing the cake from the oven, poke holes all over the warm cake using the end of a wooden spoon or a sturdy straw.
5. Step 5: Pour the sweetened condensed milk mixture evenly over the cake, then sprinkle with 1 1/2 cups of shredded coconut, reserving the rest for the topping.
6. Step 6: Let the cake cool for at least two hours to allow the flavors to meld and the filling to set.
7. Step 7: Spread the remaining coconut and sliced almonds on a parchment-lined baking sheet. Bake at 325°F for 5-7 minutes or until lightly golden. Let cool.
8. Step 8: Spread the whipped topping evenly over the cooled cake and sprinkle with the toasted coconut and almonds before serving.

Tips & Variations

• For extra chocolate flavor, add chocolate chips to the cake batter before baking.
• Use homemade whipped cream instead of store-bought topping for a fresh taste.
• Substitute sliced almonds with chopped pecans or walnuts for a different crunch.
• If cream of coconut is unavailable, use canned coconut milk combined with a little sugar as a substitute.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep it fresh. Reheat slices gently at room temperature or serve chilled, as the creamy filling is best enjoyed cool.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, it’s actually better if you make it a few hours ahead or the day before to allow the flavors to meld and the cake to soak up the filling fully.

What if I don’t have cream of coconut?

You can substitute cream of coconut with coconut milk mixed with a bit of sugar or use a coconut-flavored syrup, but the texture and sweetness might vary slightly.

Almond Joy Poke Cake Recipe

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★★★★★

4.6 from 78 reviews

• Author: Elara
• Total Time: 2 hours 45 minutes
• Yield: 12 servings 1x

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Description

This Almond Joy Poke Cake is a decadent twist on a classic chocolate cake, infused with rich cream of coconut and sweetened condensed milk. After baking, the cake is poked and soaked with a luscious coconut-milk mixture, then topped with whipped topping and toasted coconut and almonds, delivering the perfect blend of chocolate, coconut, and nuts reminiscent of the beloved Almond Joy candy bar.

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Ingredients

Scale 1x2x3x

Cake

• 1 box chocolate cake mix (or devil’s food cake mix) and ingredients listed on box

Cake Soak

• 1 (14 ounce) can sweetened condensed milk
• 3/4 cup cream of coconut
• 2 1/2 cups shredded sweetened coconut, divided

Topping

• 1 (8 ounce) tub whipped topping
• 1 cup sliced almonds

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly to prevent sticking.
2. Make and Bake Cake: Prepare the chocolate cake mix according to the package instructions suited for a 9×13 inch pan. Pour the batter into your prepared pan and bake as directed until a toothpick inserted in the center comes out clean.
3. Mix Cake Soak: While the cake bakes, whisk together the cream of coconut and sweetened condensed milk in a bowl until smooth and well combined. Set this mixture aside for later use.
4. Poke the Cake: Once the cake is removed from the oven and still warm, use the end of a wooden spoon or a sturdy straw to poke holes evenly across the entire surface of the cake. This allows the soak to fully penetrate.
5. Pour Soak Over Cake: Slowly pour the cream of coconut and sweetened condensed milk mixture evenly over the warm cake, letting it seep into the holes. Then sprinkle 1 1/2 cups of the shredded sweetened coconut over the top of the cake, reserving the rest for the topping.
6. Cool the Cake: Allow the cake to cool completely, ideally for at least two hours, so the soak sets and the flavors meld beautifully.
7. Toast Coconut and Almonds: Preheat your oven to 325°F (163°C). Spread the remaining 1 cup of shredded coconut and the sliced almonds on a parchment-lined baking sheet. Bake for 5-7 minutes or until golden brown and fragrant, then let cool.
8. Assemble and Serve: Once the cake is cool, spread the whipped topping evenly over the surface. Finally, sprinkle the toasted coconut and almonds on top for a delicious, crunchy finish. Slice and serve.

Notes

• For best results, use cream of coconut specifically (such as Coco López), not coconut milk.
• Allowing the cake to cool fully before adding the whipped topping prevents it from melting and ensures a neat presentation.
• You can substitute the whipped topping with homemade whipped cream for a fresher taste.
• The toasted coconut and almonds add a lovely crunchy texture that contrasts beautifully with the moist cake.
• Store leftover cake covered tightly in the refrigerator for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Almond Joy Poke Cake, chocolate poke cake, coconut poke cake, poke cake dessert, easy poke cake, Almond Joy dessert