If you have a sweet tooth and love a dessert that combines rich chocolate, creamy textures, and crunchy nuts all in one, then you are going to adore this Almond Joy Poke Cake Recipe. This cake is a delightful twist on the classic poke cake, turning each bite into a luscious combination of chocolate fudge, sweetened condensed milk, coconut, and crunchy almonds that perfectly mimic the flavors of your favorite Almond Joy candy bar. It’s both simple to make and irresistibly delicious, making it a fantastic choice for potlucks, family gatherings, or just treating yourself to something special.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you because each item here is straightforward and essential. Every component plays a key role in creating the delightful harmony of flavors and textures that make this cake so memorable—from the moist chocolate base to the creamy, nutty filling and the fluffy whipped topping that finishes it all off.
- Chocolate cake mix: This is the foundation of our cake, bringing rich cocoa goodness and a moist crumb that’s perfect for soaking up the filling.
- Water: Essential for hydrating the cake mix so it bakes up perfectly tender and soft.
- Vegetable oil: Adds moisture and helps keep the cake wonderfully soft and rich.
- Eggs: Provide structure and richness to the cake for a perfect rise and texture.
- Sweetened shredded coconut: Used twice — once in the filling and once as a topping to enhance flavor and bring a chewy, tropical crunch.
- Sweetened condensed milk: Adds creamy sweetness, soaking into the cake when poured over the holes for ultimate moistness and flavor infusion.
- Chocolate fudge sauce: Gives that deep, luscious chocolate element inside the cake to echo the fudge in the candy bar.
- Chopped almonds: Another nod to the Almond Joy, these nuts add a wonderful crunch inside and as a garnish on top.
- Heavy whipping cream: Whipped with powdered sugar and vanilla to create a light and airy topping that balances out the richness.
- Powdered sugar: Sweetens the whipped cream for a touch of elegance and smoothness.
- Vanilla extract: Adds warmth and depth to the whipped cream, rounding out the flavors perfectly.
How to Make Almond Joy Poke Cake Recipe
Step 1: Bake the Cake
Start by preparing your chocolate cake mix according to the package directions, using the water, vegetable oil, and eggs. Pour the batter into a greased 9×13-inch baking dish, then pop it into the oven and bake it until a toothpick inserted comes out clean, usually around 30 to 35 minutes. Once baked, give the cake about 10 minutes to cool slightly, so it’s easier to poke holes into without crumbling.
Step 2: Poke the Cake
Using the handle of a wooden spoon or a similarly sturdy tool, gently poke holes all over the warm cake. These holes are super important—they create pockets that will soak up the luscious filling and keep every bite moist and flavorful.
Step 3: Prepare the Filling
Mix together the sweetened condensed milk and chocolate fudge sauce until smooth. Slowly pour this rich, creamy mixture evenly over the entire surface of the cake, making sure it seeps deep into each hole you poked. Then sprinkle the shredded coconut and chopped almonds over the top, gently pressing them into the cake so they stay put and add texture and flavor in every bite.
Step 4: Chill the Cake
Refrigerate the cake for at least an hour or until the filling has fully set and soaked into the cake. This chill time is key for the flavors to meld and for the cake to cool completely before topping.
Step 5: Make the Topping
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Then spread this fluffy whipped cream evenly over the chilled cake, covering every inch with a cool, creamy layer that contrasts beautifully with the rich filling below.
Step 6: Garnish and Serve
Finish off by sprinkling the remaining chopped almonds and shredded coconut over the whipped cream. This final touch not only makes the cake look irresistible but adds a crunchy texture and visual pop that invite you to dig in.
How to Serve Almond Joy Poke Cake Recipe
Garnishes
Besides the classic chopped almonds and shredded coconut, try adding some chocolate shavings or mini chocolate chips on top for extra chocolatey bursts. Fresh berries can also offer a bright contrast that complements the rich flavors.
Side Dishes
This cake shines on its own, but pairing it with a scoop of vanilla or toasted coconut ice cream creates a dreamy dessert duo. For a party, serve alongside fresh fruit platters or light coffee to balance the indulgence.
Creative Ways to Present
Try serving this Almond Joy Poke Cake Recipe in individual glass cups as layered parfaits, showcasing each luscious layer. Or slice it into neat squares and serve on a decorated dessert tray for a spectacular presentation that’s as delightful to look at as it is to eat.
Make Ahead and Storage
Storing Leftovers
This poke cake holds up beautifully in the fridge, tightly covered with plastic wrap or stored in an airtight container. It stays fresh for about 3 to 4 days, making it perfect for prepping in advance.
Freezing
You can freeze this cake by wrapping it well in plastic wrap and aluminum foil to prevent freezer burn. When stored properly, it will keep for up to 2 months. Defrost overnight in the refrigerator before serving.
Reheating
Since this cake is best enjoyed chilled, reheating is not usually recommended. However, if you prefer it a little warmer, let slices come to room temperature or warm gently in the microwave for 10-15 seconds, but avoid heating too much to preserve the whipped topping texture.
FAQs
Can I make this cake from scratch instead of using a mix?
Absolutely! While using a cake mix is convenient, you can use your favorite homemade chocolate cake recipe. Just ensure your cake has a moist crumb to soak up the filling well.
What if I don’t have sweetened shredded coconut?
You can substitute with unsweetened coconut, but the flavor will be less sweet. Toasted coconut flakes also make a delicious alternative and add a nice nuttiness.
Can I use a different nut instead of almonds?
Yes, feel free to swap almonds with pecans, walnuts, or even hazelnuts depending on your preference or what you have on hand. Just chop them to maintain that delightful crunch.
Is this cake gluten-free?
The cake’s gluten content depends on the chocolate cake mix you use. Look for a gluten-free labeled cake mix if you need to keep it gluten-free.
How long does it take to make this Almond Joy Poke Cake Recipe?
From start to finish, including baking and chilling, it will take about 55 minutes. Most of this time involves baking and chilling, so active prep time is fairly quick.
Final Thoughts
If you want to treat yourself and your loved ones to a dessert that’s bursting with the flavors of chocolate, coconut, and almonds, this Almond Joy Poke Cake Recipe is a must-try. It’s easy, crowd-pleasing, and perfect for any occasion where dessert is the star. Once you make it, it’ll probably become your favorite go-to cake for celebrations or whenever you want a little slice of joy.
Print
Almond Joy Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Almond Joy Poke Cake is a decadent chocolate dessert inspired by the classic candy bar. A rich chocolate cake is baked, then poked with holes and filled with sweetened condensed milk, chocolate fudge, shredded coconut, and chopped almonds. Topped with fluffy whipped cream, toasted coconut, and almonds, this cake offers a perfect blend of chocolate, coconut, and nutty flavors with a moist and creamy texture. Ideal for parties or family gatherings, this cake delivers indulgent flavors with a fun and easy poke method.
Ingredients
For the Cake:
- 1 box chocolate cake mix (or homemade chocolate cake, if preferred)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup sweetened shredded coconut (for topping)
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 jar (8 oz) chocolate fudge sauce (or hot fudge topping)
- 1/2 cup sweetened shredded coconut (for the filling)
- 1/2 cup chopped almonds (for the filling)
For the Topping:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup chopped almonds (for garnish)
- 1/4 cup sweetened shredded coconut (for garnish)
Instructions
- Bake the Cake: Prepare the chocolate cake mix according to the package instructions using water, vegetable oil, and eggs. Pour the batter into a greased 9×13-inch baking dish and bake in a preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let it cool for about 10 minutes.
- Poke the Cake: Using the handle of a wooden spoon or a similar utensil, poke holes evenly all over the surface of the warm cake. Make sure to go deep enough to reach the bottom in spots, creating a perfect base for the filling to seep in.
- Prepare the Filling: Mix the sweetened condensed milk and chocolate fudge sauce together until well combined. Slowly pour this mixture evenly over the top of the cake, allowing it to seep into the holes and saturate the cake fully.
- Add Coconut and Almonds: Sprinkle 1/2 cup of shredded coconut and 1/2 cup chopped almonds over the soaked cake surface. Gently press them into the cake to help them settle into the filling.
- Chill the Cake: Place the cake in the refrigerator and chill for at least 2 hours to allow the flavors to meld and the filling to set.
- Make the Topping: In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form, creating a fluffy, smooth whipped cream topping.
- Garnish and Serve: Spread the whipped cream evenly over the chilled cake. Sprinkle the remaining 1/4 cup chopped almonds and 1/4 cup shredded coconut on top as garnish. Serve chilled and enjoy this rich, creamy, and nutty chocolate dessert.
Notes
- For extra flavor, consider toasting the shredded coconut and almonds before using them in the filling and garnish.
- You can substitute the chocolate fudge sauce with homemade hot fudge or your favorite chocolate syrup.
- Ensure the cake is slightly warm before poking and pouring the filling to allow better absorption.
- Store the cake covered in the refrigerator for up to 4 days for best freshness.
- For a lighter topping, you can substitute whipped cream with a whipped topping alternative.
