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.
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Servings: 12
Ingredients
- 1 box chocolate or devil’s food cake mix plus ingredients on box
- 1 14 oz can sweetened condensed milk
- ¾ cup cream of coconut
- 2½ cups shredded sweetened coconut
- 1 8 oz tub whipped topping (Cool Whip or homemade)
- 1 cup sliced almonds
Instructions
- Bake the chocolate cake in a greased 9×13-inch pan as directed on the box.
- While the cake bakes, mix the condensed milk and cream of coconut together.
- Once baked, poke holes all over the hot cake with the handle of a spoon.
- Pour the coconut mixture over the warm cake and sprinkle with 1½ cups of shredded coconut.
- Let the cake cool, then refrigerate for at least 2 hours.
- Toast the remaining coconut and almonds at 325°F for 5–7 minutes. Let cool.
- Spread whipped topping over the chilled cake. Sprinkle with toasted coconut and almonds.
- Slice, serve, and enjoy!
Notes
- Want more chocolate? Add chocolate chips to the cake batter before baking.
- Skip the nuts? No problem. Just add extra coconut or try mini chocolate chips.
- Make it homemade: Swap the cake mix for your favorite from-scratch chocolate cake.
- Freezer-friendly: You can freeze the cake (without whipped topping) and add toppings after thawing.