Almond Joy Poke Cake

This Almond Joy Poke Cake is the kind of dessert that looks impressive but couldn’t be easier to make. It’s creamy, chocolatey, coconutty, and completely addictive—just like the candy bar. Perfect for birthdays, holidays, or just because you’re craving something sweet.

If you’re the kind of person who always goes for the Almond Joy in the candy bowl, this one’s for you. This Almond Joy Poke Cake has all the coconut-chocolate-almond goodness of the classic candy bar—only in soft, moist cake form. It’s the kind of dessert that disappears fast at potlucks and family dinners, and no one will believe how easy it is to make.

From the rich chocolate base to the coconut cream drizzle and toasted almond topping, this cake is all about layers of flavor and texture.

Why You’ll Love It

Poke cakes are the secret weapon of the dessert world—easy to make, always super moist, and perfect for feeding a crowd. This one starts with a chocolate cake (use your favorite box mix or homemade), then gets drenched in a sweet coconut sauce, topped with fluffy whipped topping, and finished with toasted coconut and crunchy almonds.

It’s rich. It’s creamy. It’s got just the right amount of crunch. And yes, it tastes just like the candy bar it’s named after.

Frequently Asked Questions

What’s a poke cake?
A poke cake is baked, then poked with holes so a sauce or filling can soak right into the center. The result? A cake that’s flavorful, moist, and totally crave-worthy.

Do I have to toast the coconut and almonds?
Not at all. But toasting adds a warm, nutty flavor and a little crunch that takes it to the next level.

Can I use homemade whipped cream instead of Cool Whip?
Yes! A stabilized homemade whipped cream will work great—just make sure it holds up well if you’re making it ahead.

Does this cake need to be refrigerated?
Yes. Once assembled, cover it and store in the fridge for up to 5 days.

Ingredients You’ll Need

1 box chocolate cake mix (plus ingredients to make it)
1 (14 oz) can sweetened condensed milk
¾ cup cream of coconut (shake well!)
2½ cups sweetened shredded coconut, divided
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1 cup sliced almonds

How to Make Almond Joy Poke Cake

Step 1: Bake the cake
Prepare your cake mix as directed and bake it in a greased 9×13-inch pan. Once it’s done, leave it in the pan and move on to the next step.

Step 2: Mix the coconut sauce
While the cake bakes, whisk together the sweetened condensed milk and cream of coconut in a bowl. Set it aside.

Step 3: Poke the cake
As soon as the cake comes out of the oven (while it’s still hot), use the end of a wooden spoon or a thick straw to poke holes all over the cake.

Step 4: Pour and soak
Slowly pour the coconut mixture over the cake, letting it soak into all the holes. Then sprinkle 1½ cups of shredded coconut evenly over the top.

Step 5: Cool completely
Let the cake cool at room temperature, then place it in the fridge to chill for at least 2 hours.

Step 6: Toast the toppings
Spread the remaining coconut and sliced almonds on a parchment-lined baking sheet. Bake at 325°F for 5–7 minutes, stirring once, until golden. Let cool.

Step 7: Finish and serve
Spread the whipped topping over the chilled cake, then sprinkle with the toasted coconut and almonds. Slice and serve!