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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! 

Slice of Almond Joy Poke Cake.

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.

Finished cake areal view with slices cut.

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 bite on a fork.

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Almond Joy Poke Cake

5 from 3 votes
A moist chocolate cake covered in a gooey coconut mixture and topped with a rich chocolate icing and sliced almonds.
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 1 9x13 cake

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

Instructions 

  • 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.
  • 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

Calories: 4233kcalCarbohydrates: 699gProtein: 14gFat: 168gSaturated Fat: 149gSodium: 1250mgPotassium: 1595mgFiber: 21gSugar: 668gVitamin C: 3.3mgCalcium: 71mgIron: 9.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

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About 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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Recipe Rating




11 Comments

  1. 5 stars
    Great recipe! I added almonds and chocolate chips to the batter. I used the cond milk and coconut instead of the coconut cream. Taste better than almond joy candy! Thanks!

  2. 5 stars
    I LOVE, LOVE, LOVE Almond Joy bars so I can’t wait to try this cake. What a fantastic idea! Thank you for coming up with with it.

  3. 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.

  4. This cake looks fantastic. I love almond joy bars, and you’ve transformed them into something even better. This is no small feat.

    1. AWE, Thanks!! I love almond joys too and to make them into a cake was so much fun!! I am so glad you enjoyed it! Thanks for sharing!! XOXO

  5. Yummy! This Almond Joy Poke Cake is so tempting and irresistible. I will try this recipe soon.