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.

Ingredients

Scale

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

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly to prevent sticking.
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.
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.
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.
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.
Cool the Cake: Allow the cake to cool completely, ideally for at least two hours, so the soak sets and the flavors meld beautifully.
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.
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