Here’s a rich, crowd-pleasing Almond Joy Poke Cake inspired by the classic flavors of the Almond Joy candy bar — chocolate, coconut, and almonds.
🍫 Almond Joy Poke Cake
🛒 Ingredients
Cake:
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1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
Filling:
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1 (14 oz) can sweetened condensed milk
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1 cup cream of coconut (like Coco Lopez)
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1 teaspoon almond extract
Topping:
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1 (8 oz) container whipped topping, thawed
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1 cup sweetened shredded coconut
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½–¾ cup sliced or chopped almonds, toasted
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½ cup chocolate syrup or hot fudge
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Optional: mini chocolate chips
👩🍳 Instructions
1️⃣ Bake the Cake
Prepare and bake the chocolate cake in a 9×13-inch pan according to package directions. Let it cool for about 10–15 minutes (still warm, not hot).
2️⃣ Poke the Holes
Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart.
3️⃣ Add the Filling
In a bowl, whisk together:
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Sweetened condensed milk
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Cream of coconut
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Almond extract
Slowly pour the mixture over the cake, making sure it seeps into the holes. Refrigerate for at least 2 hours (overnight is best).
4️⃣ Add the Topping
Spread whipped topping evenly over the chilled cake.
Sprinkle with:
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Shredded coconut
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Toasted almonds
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Drizzle chocolate syrup
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Optional chocolate chips
🌴 Optional Upgrade (Extra Coconut Layer)
For a stronger coconut flavor:
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Mix 1 cup shredded coconut with ¼ cup sweetened condensed milk
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Spread it over the cake before adding whipped topping
❄️ Storage
Keep refrigerated. Best served chilled.
Stays fresh 3–4 days.
If you’d like, I can also give you:
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A from-scratch version (no cake mix)
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A homemade whipped cream frosting version
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A shortcut 5-ingredient version
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Or a layered Almond Joy trifle version
Just tell me which one you’d prefer 😊