Almond Joy Poke Cake

Piece of Almond Joy cake with a bite out of it

5 from 1 vote

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.

Prep Time20

Cook Time30

Chill Time2

Total Time2 50

Course: Dessert

Cuisine: American

Keyword: cake, poke cake

Servings:

Calories: 387.88kcal

Author: Kelsey Byrnes

Ingredients

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

Instructions

Preheat oven to 350°F and grease a 9x13" pan.
Prepare the cake according to package instructions for a 9x13" 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.

Notes

If you'd prefer a homemade chocolate cake, this one is my absolute favorite!!! Simply pour into a greased 9x13" 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!

Nutrition