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!
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- 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.
- Grease a 9×13 inch baking pan with cooking spray or butter. Pour the cake batter into the prepared pan, spreading it evenly.
- 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.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes.
- After the cake has cooled slightly, poke holes all over the top using a wooden skewer or the handle of a wooden spoon.
- 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.
- 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.
- In a medium bowl, combine the shredded coconut and chopped almonds.
- Spread the chocolate fudge sauce evenly over the top of the cake.
- Sprinkle the coconut and almond mixture evenly over the fudge sauce.
- Spread the whipped topping over the coconut and almond layer.
- Cover the cake with plastic wrap or aluminum foil and refrigerate for at least 2 hours (or overnight for best results).
- When ready to serve, remove the cake from the refrigerator and garnish with extra chocolate chips, shredded coconut, and chopped almonds if desired.
- Cut the cake into squares, ensuring each piece has a bit of every layer.
- 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