Description
This Almond Joy Poke Cake is a decadent dessert inspired by the classic candy bar, combining rich chocolate cake, coconut, almond, and a creamy filling. With each bite, you get layers of indulgent flavors and textures, making this cake a showstopper for any occasion. Perfect for chocolate and coconut lovers alike!
Ingredients
Scale
- 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:
- Preheat your oven to 350°F (175°C).
- Prepare the chocolate cake mix according to the package instructions, using water, oil, and eggs.
- Pour the batter into a greased 9×13-inch baking dish and bake according to the package directions (usually 30-35 minutes).
- Once baked, remove the cake from the oven and let it cool for about 10 minutes.
- Poke the Cake:
- After the cake has cooled slightly, use the handle of a wooden spoon or a skewer to poke holes all over the cake (about 1 inch apart). Be sure to poke all the way to the bottom.
- Prepare the Filling:
- In a bowl, mix together the sweetened condensed milk and chocolate fudge sauce until smooth.
- Slowly pour the mixture over the top of the cake, allowing it to seep into the holes.
- Sprinkle 1/2 cup of shredded coconut and 1/2 cup of chopped almonds over the cake. Gently press them into the cake to help them settle.
- Chill the Cake:
- Cover the cake with plastic wrap or aluminum foil and refrigerate for at least 2-3 hours, or preferably overnight. This allows the cake to absorb all the flavors.
- Make the Topping:
- In a medium bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Once the cake has chilled, spread the whipped cream over the top, covering the entire surface.
- Garnish and Serve:
- Sprinkle the remaining shredded coconut and chopped almonds on top of the whipped cream.
- Serve chilled and enjoy!
Notes
- You can use store-bought hot fudge sauce or make your own for a richer flavor.
- If you prefer a less sweet cake, you can reduce the amount of sweetened condensed milk or fudge sauce.
- This cake can be made in advance and kept in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 39g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg