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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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Course: Dessert
Cuisine: American
Keyword: Almond Joy Poke Cake Recipe
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 2 hours
Total Time: 2 hours 50 minutes

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.