Almond Joy Poke Cake

Almond Joy poke cake is a decadent dessert inspired by the beloved candy bar. Featuring a moist chocolate cake, creamy coconut filling, and a topping of whipped cream, shredded coconut, and sliced almonds, this dessert is a delightful combination of rich flavors and textures. It’s perfect for parties, potlucks, or whenever you’re craving a sweet treat.

Why You’ll Love This Recipe

• Candy bar-inspired: All the flavors of an Almond Joy in a luscious cake.
• Moist and creamy: The poke cake design ensures every bite is filled with flavor.
• Easy to make: Starts with a boxed cake mix for simplicity.
• Crowd-pleaser: Perfect for gatherings or sharing with friends and family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

• Boxed chocolate cake mix (plus ingredients needed to prepare it)
• Sweetened condensed milk
• Coconut cream or cream of coconut (e.g., Coco López)

For the Topping:

• Whipped topping (e.g., Cool Whip) or whipped heavy cream
• Sweetened shredded coconut
• Sliced almonds
• Chocolate syrup or melted chocolate (optional, for drizzling)

Directions

Bake the Cake:

1. Prepare the cake:
   • Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Prepare the chocolate cake mix according to the package instructions.
2. Bake:
   • Pour the batter into the prepared dish and bake as directed, usually about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool slightly:
   • Let the cake cool for 10 minutes, but keep it warm for the next step.

Add the Coconut Filling:

4. Poke holes:
   • Using the handle of a wooden spoon or a skewer, poke holes evenly across the cake.
5. Pour the filling:
   • In a bowl, mix the sweetened condensed milk and coconut cream until smooth. Pour the mixture slowly over the cake, ensuring it seeps into the holes. Let the cake cool completely.

Add the Topping:

6. Spread the whipped topping:
   • Once the cake is cool, spread an even layer of whipped topping or whipped cream over the surface.
7. Decorate:
   • Sprinkle shredded coconut and sliced almonds evenly over the whipped topping. Drizzle with chocolate syrup or melted chocolate if desired.

Chill and Serve:

8. Chill:
   • Refrigerate the cake for at least 2 hours or until fully set.
9. Serve:
   • Slice into squares and enjoy!

Servings and Timing

• Servings: Makes 12-16 slices
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Chill Time: 2 hours
• Total Time: 2 hours 45 minutes

Variations

• Mounds version: Skip the almonds for a coconut-chocolate-only variation.
• Homemade cake: Swap the boxed mix for a homemade chocolate cake recipe.
• Extra indulgent: Add chocolate chips or mini marshmallows to the batter before baking.
• Nutty twist: Use chopped almonds or even pecans for a crunchier topping.

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving.

FAQs

1. Can I use whipped cream instead of Cool Whip?

Yes, whipped heavy cream works perfectly. Sweeten it with powdered sugar to taste if desired.

2. What’s the difference between coconut cream and cream of coconut?

Coconut cream is thicker and less sweet, while cream of coconut (like Coco López) is sweetened. Both work, but cream of coconut adds extra sweetness.

3. Can I make this cake ahead of time?

Yes, this cake is even better the next day as the flavors meld. Prepare it up to a day in advance.

4. Can I toast the coconut and almonds?

Absolutely! Toasting adds a deeper flavor and extra crunch.

5. What type of chocolate syrup works best?

Any chocolate syrup or melted semi-sweet chocolate works well for drizzling.

6. Can I make this gluten-free?

Yes, use a gluten-free chocolate cake mix to make the recipe gluten-free.

7. What if I don’t have a wooden spoon for poking holes?

A skewer, chopstick, or even a fork can be used to poke the holes.

8. How do I prevent the cake from getting soggy?

Let the cake cool completely before adding the whipped topping, and don’t overdo the liquid filling.

9. Can I use another type of nut?

Yes, walnuts or pecans are excellent substitutes for almonds.

10. How do I slice the cake neatly?

Chill the cake well before slicing, and use a clean, sharp knife wiped between cuts.

Conclusion

Almond Joy poke cake is a rich, creamy, and indulgent dessert that’s easy to make and packed with candy-bar-inspired flavors. With its moist cake, luscious coconut filling, and crunchy almond topping, this dessert is perfect for any occasion. Whip it up for your next gathering and watch it disappear!

Print