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+ servings
Piece of Almond Joy cake with a bite out of it

Almond Joy Poke Cake

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.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Chill Time 2 hrs
Total Time 2 hrs 50 mins
Course Dessert
Cuisine American
Servings 18


  • 1 box chocolate cake mix (or devil's food cake mix) and ingredients listed on box to make the cake
  • One 14 oz can sweetened condensed milk
  • ¾ cup cream of coconut
  • 2 ½ cups shredded sweetened coconut divided
  • One 8 oz tub whipped topping
  • 1 cup sliced almonds


  • 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 ½ 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 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!
Keyword cake, poke cake
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!