Almond Joy Poke Cake

Almond Joy Poke Cake has all of the things that you love about an almond joy candy bar turned into a decadent cake!  This cake is irresistible and will satisfy your chocolate craving! 

Hi, it’s Jenn, from Eat Cake For Dinner.  I don’t know about you, but I crave chocolate all.the.time.  Whether it’s a candy bar, cake, frosting, fudge or whatever . . . just give me some chocolate:) One of my favorite candy bars is an Almond Joy.  There is just something about that gooey coconut center covered in creamy chocolate that gets me every time.  So, when I was feeling like an Almond Joy, I decided to turn that yummy candy bar into a decadent cake.

This cake totally tastes like an Almond Joy.

The base is a simple chocolate cake made with a box mix.  Devil’s Food is my chocolate cake mix of choice lately.  I really like the flavor of it, so that is what I used.  Then, the middle layer is a gooey, sticky and totally divine coconut mixture.  I tried the filling using cream of coconut and I tried it using sweetened condensed milk.  The cream of coconut will give you more coconut flavor, but it really is delicious both ways.

To top it off, I made my go-to Easy Chocolate Icing.  I always have the ingredients on hand and it comes together super fast.  Don’t forget the sliced almonds on top and there you have it . . . An irresistible cake that will satisfy your chocolate craving.

Almond Joy Poke Cake

Prep Time 15 minutes
Cook Time 10 minutes
Servings 1 9x13 cake
A moist chocolate cake covered in a gooey coconut mixture and topped with a rich chocolate icing and sliced almonds.

Ingredients

  • 1 15.25 oz. box Devil's Food Cake Mix
  • Ingredients on the box to make cake eggs, oil, water
  • 1 14 oz. can sweetened condensed milk or 1 (15 oz.) can cream of coconut
  • 2 c. shredded coconut
  • 3/4 c. sliced almonds

Chocolate Icing

  • 4 Tbl. unsalted butter
  • 4 Tbl. unsweetened cocoa powder
  • 2 c. powdered sugar
  • 1 1/2 tsp. vanilla extract
  • 3 Tbl. milk

Instructions

  1. Prepare cake mix and bake according to package directions for a 9x13-inch cake. When cake is done, while it is still warm, poke holes all over the cake using a toothpick or a fork. Stir together sweetened condensed milk or cream of coconut and the shredded coconut and pour/spread over the warm cake. It will be thick. Allow to cool. Some of the mixture will sink down into the holes in the cake. When cake is cool, make the chocolate icing.
  2. For the Chocolate Icing: Melt butter in a medium sauce pan over medium heat. Stir in the cocoa powder until no lumps remain. Remove from heat and stir in the powdered sugar, vanilla and milk. Stir together until smooth and creamy and immediately pour over the cooled cake. Spread out evenly. Top with sliced almonds and allow icing to harden. I like to refrigerate the cake overnight, so it's nice and firm and easier to cut into slices.
Nutrition Facts
Almond Joy Poke Cake
Amount Per Serving
Calories 4233 Calories from Fat 1512
% Daily Value*
Fat 168g258%
Saturated Fat 149g745%
Sodium 1250mg52%
Potassium 1595mg46%
Carbohydrates 699g233%
Fiber 21g84%
Sugar 668g742%
Protein 14g28%
Vitamin C 3.3mg4%
Calcium 71mg7%
Iron 9.4mg52%
* Percent Daily Values are based on a 2000 calorie diet.

You  might also like these other delicious recipes from Eat Cake For Dinner:

Almond Joy Magic Cookie Bars

Chocolate Whoopie Pie Cake

Better Than Anything Zucchini Poke Cake

Jenn H

Hi, I’m Jenn and I blog over at Eat Cake For Dinner. I love being in the kitchen and spending my spare time cooking, baking and blogging. I like all types of food, but cake and frosting are my favorites. If you ask me, the more frosting the better!

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Categories
Cakes and CupcakesChocolateNuts

Comments

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  1. Hi, I made this recipe for the first time tonight, because I am a huge fan of coconut, as well as chocolate. I made it for a function that I am going to tomorrow afternoon, so I hope that it tastes, as well as it looks. However, I would like to say that I had to double the recipe for the icing, because there just wasn’t enough to adequately cover the whole 13″ X 9″ cake. I had a hunch that there wasn’t going to be enough whenever I read the recipe, so I should have just gone ahead and doubled the recipe on the first go-around. However, I made it as-is, and then discovered what I had suspected — that there just wasn’t enough icing to cover the whole cake. So I had to make another batch of icing. This isn’t the first time that I have made a recipe for a cake and the amounts on the ingredients for the icing turned out not to be enough.

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