Almond Joy Poke Cake Recipe
This delightful Almond Joy Poke Cake features a moist chocolate cake, infused with a rich coconut cream sauce, and topped with a light whipped topping, toasted coconut, and sliced almonds for the perfect indulgent dessert.
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Ingredients
- 1 box chocolate cake mix or devil's food cake mix, plus ingredients needed for preparation
- 1 cup sliced almonds
- 2 1/2 cups sweetened shredded coconut divided
- One 14-ounce can sweetened condensed milk
- 3/4 cup cream of coconut
- One 8-ounce tub whipped topping
Instructions
- Preheat your oven to 350°F and grease a 9×13" baking dish.
- Follow the instructions on the cake mix box to prepare the cake batter for a 9×13" pan, then bake as directed.
- While the cake is baking, whisk together the cream of coconut and sweetened condensed milk until smooth; set aside.
- Once the cake is out of the oven, use the handle of a wooden spoon or a thick straw to poke holes throughout the cake.
- Pour the coconut milk mixture evenly over the warm cake, allowing it to soak into the holes. Sprinkle 1 1/2 cups of the shredded coconut over the top, saving the rest for later.
- Let the cake cool completely for at least two hours.
- Spread the reserved coconut and the sliced almonds on a baking sheet lined with parchment paper. Toast in a 325°F oven for 5-7 minutes or until golden brown, then set aside to cool.
- Once the cake has cooled, spread the whipped topping evenly over the surface. Garnish with the toasted coconut and almonds.