Almond Joy Poke Cake
Almond Joy Poke Cake is a delightful twist on the classic candy bar, combining rich chocolate flavor with creamy coconut and crunchy almonds. This moist cake is soaked in coconut milk and topped with a generous layer of whipped cream, sweetened shredded coconut, and sliced almonds for an irresistible treat. Perfect for celebrations or cozy nights at home, this easy-to-make dessert will satisfy any sweet tooth and impress your guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 (15.25 oz) chocolate cake mix
- 3 large eggs
- 1 cup full-fat coconut milk
- 1 cup sweetened shredded coconut
- 1/2 cup chocolate syrup
- 1/2 cup sliced almonds
- 1 (8 oz) whipped topping
Instructions
- Preheat oven to 350°F (175°C). Grease a baking pan.
- In a large bowl, mix the chocolate cake mix, eggs, and coconut milk until smooth. Pour into the prepared pan.
- Bake for about 30 minutes or until a toothpick comes out clean.
- Allow the cake to cool slightly, then poke holes across the surface with a fork.
- Warm the coconut milk in the microwave and pour it over the holes in the cake.
- Spread whipped topping evenly over the top, then sprinkle with shredded coconut and drizzle with chocolate syrup.
- Top with sliced almonds and refrigerate for at least 2 hours before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 28g
- Sodium: 265mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: - For added flavor, toast the shredded coconut before sprinkling it on top. - Substitute crushed Oreos for extra crunch or use pecans instead of almonds for a different nutty flavor.