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

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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)

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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.