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This Almond Joy Poke Cake starts with a chocolate cake that gets poked and drizzled with a coconut cream sauce and topped with whipped cream, toasted coconut and sliced almonds. It’s a flavor-packed cake perfect for any gathering!

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almond joy poke cake on a wooden board

When people ask what my favorite candy bar is, it’s usually a surprise when Almond Joys or Mounds bars are at the top of my list. I get it – not everyone likes coconut, but I can’t get enough of it!!!

If you are a fan of coconut and love a good poke cake, you’re in for a real treat with this one!! It’s got all of the flavors of an Almond Joy candy bar in a 9×13″ cake!

What’s “Poke Cake?”

If you’ve never had a poke cake, you need to….like ASAP! A poke cake is a cake (can be any flavor) that has holes poked into it that are filled with some type of syrup or pudding mixture. That sets the tone for a super moist cake that’ll get topped with whipped cream or a mousse and other garnishes.

ingredients needed to make an almond joy poke cake on a white background

Ingredients Needed

  • Chocolate Cake Mix – Devil’s food cake mix or dark chocolate cake mix will work great, too! You can also opt to make a homemade chocolate cake baked into a 9×13″ pan.
  • Sweetened Condensed Milk – Do NOT confuse this with evaporated milk! 🙂
  • Cream of CoconutThis is the brand I prefer! It can be found at most grocery stores in the wine/liquor section with the mixers. You’ll want to be sure to shake it well before measuring.
  • Shredded Sweetened Coconut
  • Whipped Topping
  • Sliced Almonds
pouring chocolate cake batter into a greased 9x13" pan

How to Make Almond Joy Poke Cake

First, you’ll make the cake. As mentioned above, you can use a box mix or make one from scratch. Either way, you’ll want to bake it in a greased 9×13″ pan.

chocolate cake in a 9x13" pan with a pink straw poking holes into it

Once the cake is out of the oven, you’ll poke the holes (while it’s hot). To do this, you can use the end of a wooden spoon, a meat fork or a thick straw.

chocolate poke cake with sweetened condensed milk mixture being poured over top

Next, you’re going to pour a mixture of sweetened condensed milk and cream of coconut over the cake, again while it’s still warm. This will allow the mixture to soak into the holes of the cake, bringing lovely moisture and flavor!! Next up is a layer of coconut.

9x13 pan with a cake topped with whipped topping

Next up is a layer of whipped topping! I used a frozen (and thawed) tub of Cool Whip, but a stabilized homemade whipped cream would work great, too!

sheet pan with toasted coconut and sliced almonds

And last but not least, the toasted coconut and almonds!! Though toasting the coconut and almonds is optional, I love the additional depth of flavor and crunch it brings. Once they’re toasted, you’ll let them cool and then sprinkle them onto the cake.

top down view of a cake topped with toasted coconut and sliced almonds

Does a Poke Cake need to be refrigerated?

Yes, most all poke cakes need to be refrigerated, including this Almond Joy Poke Cake. Simply cover the cake with plastic wrap or a tight-fitting lid and keep in the refrigerator for up to 5 days after making.

a forkful of chocolate cake with coconut flakes

Try more Poke Cake Recipes!!

Triple Lemon Poke Cake

Chocolate Peanut Butter Poke Cake

Berry Cheesecake Poke Cake

Hot Chocolate Poke Cake

piece of almond joy poke cake on a wooden board with another piece of cake in the background

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Piece of Almond Joy cake with a bite out of it
5 from 1 vote

Almond Joy Poke Cake

Author: Kelsey
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
This Almond Joy Poke Cake starts with a chocolate cake that gets poked and drizzled with a coconut cream sauce and topped with whipped cream, toasted coconut and sliced almonds.


  • 1 box chocolate cake mix (or devil's food cake mix) and ingredients listed on box to make the cake
  • One 14 ounce can sweetened condensed milk
  • 3/4 cup cream of coconut
  • 2 1/2 cups shredded sweetened coconut divided
  • One 8 ounce tub whipped topping
  • 1 cup sliced almonds


  • Preheat oven to 350°F and grease a 9×13" pan.
  • Prepare the cake according to package instructions for a 9×13" pan and bake.
  • While the cake is in the oven, whisk together the cream of coconut and the sweetened condensed milk; set aside.
  • Immediately after removing it from the oven, poke holes in the cake with the end of a wooden spoon or a sturdy straw.
  • Pour the sweetened condensed milk mixture over the warm cake and cover with 1 1/2 cups of the coconut (save the rest for topping!).
  • Let cool for at least two hours.
  • *Spread the remaining coconut and slivered almonds on a parchment-lined baking sheet. Bake in a 325°F oven for 5-7 minutes, or until golden brown; let cool.
  • Spread the whipped topping over the cake and sprinkle with toasted coconut and almonds.


If you’d prefer a homemade chocolate cake, this one is my absolute favorite!!!  Simply pour into a greased 9×13″ pan (rather than the round pans).
*Toasting the coconut and almond slices is completely optional.  I love the extra flavor it gives, but if you’re in a pinch for time, you can skip it!


Calories: 387.88kcal | Carbohydrates: 46.12g | Protein: 5.18g | Fat: 21.01g | Saturated Fat: 9.67g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6.46g | Cholesterol: 44.35mg | Sodium: 250.59mg | Potassium: 222.06mg | Fiber: 1.75g | Sugar: 33.76g | Vitamin A: 185.6IU | Vitamin C: 0.6mg | Calcium: 122.37mg | Iron: 1.04mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


  1. 5 stars
    At my request, my husband made this a few weeks ago. It was decadently delicious! My son who claims he dislikes coconut also loved it!

    1. Awesome! And I love that your son even enjoyed it! 🙂 -Kelsey