Almond Joy Poke Cake: A Decadent Dessert Recipe You’ll Love

Almond Joy Poke Cake is a delightful dessert that brings together the rich flavors of chocolate, coconut, and almonds in a moist, easy-to-make cake. This recipe is not just a treat for the taste buds; it also carries a sense of nostalgia for many who grew up enjoying the classic Almond Joy candy bar. The combination of textures—from the fluffy cake to the creamy coconut topping—creates a symphony of flavors that is simply irresistible.

People love Almond Joy Poke Cake for its convenience and the way it effortlessly impresses guests at gatherings. With just a few simple ingredients, you can whip up a dessert that looks and tastes like it came from a gourmet bakery. Whether you’re celebrating a special occasion or just indulging in a sweet craving, this cake is sure to become a favorite in your household. Join me as we dive into this delicious recipe that captures the essence of the beloved candy bar in every bite!

this Recipe

Ingredients:

• 1 box of chocolate cake mix (plus ingredients required on the box: eggs, oil, water)
• 1 can (14 oz) sweetened condensed milk
• 1 cup shredded coconut
• 1 cup chopped almonds (or almond slivers)
• 1 cup chocolate fudge sauce (store-bought or homemade)
• 1 tub (8 oz) whipped topping (like Cool Whip)
• 1/2 cup chocolate chips (optional, for garnish)
• Extra shredded coconut and chopped almonds for garnish (optional)

Preparing the Cake

1. Preheat your oven to 350°F (175°C). This is an important step to ensure your cake bakes evenly.
2. In a large mixing bowl, prepare the chocolate cake mix according to the package instructions. Typically, this involves adding eggs, oil, and water. Mix until well combined, but be careful not to overmix.
3. Grease a 9×13 inch baking pan with cooking spray or butter to prevent sticking. Pour the cake batter into the prepared pan, spreading it evenly with a spatula.
4. Bake the cake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it as baking times can vary slightly based on your oven.
5. Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. This will make it easier to poke holes in the cake without it falling apart.

Poking the Cake

1. After the cake has cooled slightly, take a wooden skewer or the handle of a wooden spoon and poke holes all over the top of the cake. Make sure to poke deep enough to allow the condensed milk to seep through, but not so deep that the cake falls apart.
2. In a separate bowl, pour the sweetened condensed milk. Slowly drizzle it over the top of the cake, making sure to cover all the holes. This will create that deliciously moist texture that makes poke cakes so special.
3. Once you’ve poured all the condensed milk, use a spatula to gently spread it over the top of the cake, ensuring it seeps into the holes. Let the cake sit for about 30 minutes to absorb the milk.

Adding the Toppings

1. While the cake is absorbing the condensed milk, it’s time to prepare the toppings. In a medium bowl, combine the shredded coconut and chopped almonds. This mixture will add that signature Almond Joy flavor to our cake.
2. After the cake has absorbed the condensed milk, spread the chocolate fudge sauce evenly over the top of the cake. You can use a spatula or the back of a spoon to help spread it out smoothly.
3. Next, sprinkle the coconut and almond mixture evenly over the fudge sauce. Make sure to cover the entire surface for maximum flavor in every bite.
4. Finally, take the tub of whipped topping and spread it over the coconut and almond layer. This will create a fluffy, creamy layer that balances the richness of the chocolate and the sweetness of the coconut.

Chilling the Cake

1. Once you’ve assembled all the layers, cover the cake with plastic wrap or aluminum foil. This will help keep it fresh and allow the flavors to meld together.
2. Refrigerate the cake for at least 2 hours, but if you can wait longer, I recommend letting it chill overnight. This will enhance the flavors and make the cake even more delicious.

Serving the Cake

1. When you’re ready to serve, remove the cake from the refrigerator. If you’d like, you can garnish the top with extra chocolate chips, shredded coconut, and chopped almonds for an extra touch of flair.
2. Using a sharp knife, cut the cake into squares. Make sure to cut all the way through to the bottom so that each piece has a bit of every layer.
3. Serve the cake on individual plates, and if you want to take it up a notch, drizzle a little extra chocolate fudge sauce on top of each slice. Trust me

   Conclusion:

   In summary, this Almond Joy Poke Cake is an absolute must-try for anyone who loves the delightful combination of chocolate, coconut, and almonds. The moist cake, infused with rich chocolate flavor and topped with a luscious coconut cream, creates a dessert that is not only visually stunning but also incredibly satisfying to the taste buds. Whether you’re serving it at a birthday party, a family gathering, or just as a sweet treat for yourself, this cake is sure to impress. For serving suggestions, consider adding a scoop of vanilla ice cream on the side or drizzling some warm chocolate sauce over the top for an extra indulgent experience. If you’re feeling adventurous, you can also experiment with variations by incorporating different nuts or even adding a layer of caramel for a unique twist. I wholeheartedly encourage you to try this Almond Joy Poke Cake and share your experience with friends and family. I would love to hear how it turns out for you! Don’t forget to snap a picture and tag me on social media so we can celebrate your baking success together. Happy baking! Print
   

   Almond Joy Poke Cake: A Decadent Dessert Recipe You’ll Love

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   • Author: Maria
   • Total Time: 175 minutes
   • Yield: 12 servings 1x

   Print Recipe

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   Description

   Savor the deliciousness of this Almond Joy Poke Cake, featuring a moist chocolate cake soaked in sweetened condensed milk, layered with shredded coconut and crunchy almonds, and topped with whipped cream and chocolate fudge sauce. It’s a delightful treat perfect for any celebration!

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   Ingredients

   Scale 1x2x3x

   • 1 box of chocolate cake mix (plus ingredients required on the box: eggs, oil, water)
   • 1 can (14 oz) sweetened condensed milk
   • 1 cup shredded coconut
   • 1 cup chopped almonds (or almond slivers)
   • 1 cup chocolate fudge sauce (store-bought or homemade)
   • 1 tub (8 oz) whipped topping (like Cool Whip)
   • 1/2 cup chocolate chips (optional, for garnish)
   • Extra shredded coconut and chopped almonds for garnish (optional)

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   Instructions

   1. Preheat your oven to 350°F (175°C).
   2. In a large mixing bowl, prepare the chocolate cake mix according to the package instructions (typically adding eggs, oil, and water). Mix until well combined, but avoid overmixing.
   3. Grease a 9×13 inch baking pan with cooking spray or butter. Pour the cake batter into the prepared pan, spreading it evenly.
   4. Bake the cake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it as baking times can vary.
   5. Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes.
   6. After the cake has cooled slightly, poke holes all over the top using a wooden skewer or the handle of a wooden spoon.
   7. In a separate bowl, pour the sweetened condensed milk and slowly drizzle it over the top of the cake, ensuring it seeps into the holes.
   8. Use a spatula to gently spread the condensed milk over the top and let the cake sit for about 30 minutes to absorb the milk.
   9. In a medium bowl, combine the shredded coconut and chopped almonds.
   10. Spread the chocolate fudge sauce evenly over the top of the cake.
   11. Sprinkle the coconut and almond mixture evenly over the fudge sauce.
   12. Spread the whipped topping over the coconut and almond layer.
   13. Cover the cake with plastic wrap or aluminum foil and refrigerate for at least 2 hours (or overnight for best results).
   14. When ready to serve, remove the cake from the refrigerator and garnish with extra chocolate chips, shredded coconut, and chopped almonds if desired.
   15. Cut the cake into squares, ensuring each piece has a bit of every layer.
   16. Serve on individual plates, drizzling extra chocolate fudge sauce on top if desired.

   Notes

   • For a richer flavor, consider using homemade chocolate fudge sauce.
   • Feel free to adjust the amount of coconut and almonds based on your preference.
   • This cake can be made a day in advance, allowing the flavors to meld beautifully.

   • Prep Time: 20 minutes
   • Cook Time: 35 minutes