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This Almond Joy Poke Cake is the best dessert ever!

Everyone loves poke cakes and this Almond Joy one is fabulous and easy.  A rich chocolate cake gets poked and a luscious coconut sweetened condensed milk mixture gets poured over the top to sink into the cake and make it super moist. The shredded coconut sits on top and get a sprinkle of toasted almonds and drizzle of chocolate.  This cake is divine and always a hit.

There is nothing I love more an easy dessert that I can just throw in my baking dish that everyone will love and poke cakes are always popular.

Poke cakes are always a hit because they are easy to make, a delicious moist cake and they travel well making them perfect to take to potlucks or cookouts.

Poke cakes are exactly as they sound, a cake usually baked in a 9×13 baking dish that is then poked full of holes and then filled with a creamy pudding base or sometimes a jello base, sometimes just a condensed milk base like this one. These cakes are then usually topped with a whipped cream or a chocolate topping and served.  These are always popular and the first dessert to go off the dessert table. 

This Almond Joy version is a delicious spin on that classic candy bar, Almond Joy.  Rich chocolate cake gets filled with a delicious creamy filling of sweetened condensed milk and shredded coconut.  This is truly an ultimate version of a chocolate coconut poke cake.  Topped with toasted almonds and chocolate ganache this is a great spin on a classic.

You will love taking this to all your get togethers and everyone will love you for bringing it, it is always a hit!

I promise your whole family will love this Almond Joy Poke Cake. 

You will want to make this dessert again and again! We do!

You will love this recipe because it is

• Easy and fast.
• Family friendly.
• Crowd pleaser.
• Full of flavor.
• Perfect sweet treat.

Can I use any cake mix?

Yes, you could use the base of this recipe to create your own ultimate poke cake.  Just swap out the cake mix flavor and toppings and come up with your own combinations. 

Can I freeze this?

You can!  This cake actually freezes well.  Just assemble it as directed and cover tightly with plastic wrap and foil.  Freeze for up to 3 months.  Just thaw completely and serve.  

Ingredients used

• Devil’s food or dark chocolate cake mix – Use your favorite brand
• Eggs – However many your cake mix box calls for.
• Oil – Use the amount of the back of the box that your cake mix calls for. 
• Water – The amount your cake mix calls for.
• Sweetened Condensed Milk – This is what makes up the filling for the poke cake.
• Shredded Sweetened Coconut – You can have an almond joy cake without coconut.
• Sliced Almonds – Make sure to toast these, it makes all the difference in the world.
• Semisweet Chocolate Chips –  These create the chocolate ganache for the top.
• Heavy Whipping Cream –  This also creates the ganache.

How to make Almond Joy Poke Cake

 

1. FULL RECIPE BELOW
2. Preheat your oven to 350 degrees.
3. Prepare your cake mix according to box directions.
4. Pour into a lightly greased 9×13 baking dish. 
5. Bake for 30-35 minutes until cooked through and a toothpick inserted comes out clean.
6. Meanwhile mix together the sweetened condensed milk and coconut. 
7. Remove the cake from the oven and using the end of a wooden spoon of large straw poke holes all over the cake.
8. While the cake is still warm spread over the coconut mixture. 
9. Sprinkle over your toasted almonds.
10. Set aside to cool.
11. To make the chocolate ganache for topping in a microwave safe bowl combine your chocolate chips and heavy cream.
12. Microwave in 30 second intervals until all the chocolate chips are melted and the mixture is smooth.
13. Drizzle the chocolate ganache all over the top of the cake.
14. Serve!

Want more delicious desserts? Check these out!

• Pina Colada Cheesecake Bars
• Pig Pickin Tres Leches
• Lime Icebox Cake 
• No Bake Caramel Apple Lush
• Cookies and Cream Lush
• Butterscotch Poke Cake

Almond Joy Poke Cake

Yield: 12

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Everyone loves poke cakes and this Almond Joy one is fabulous and easy.  A rich chocolate cake gets poked and a luscious coconut sweetened condensed milk mixture gets poured over the top to sink into the cake and make it super moist. The shredded coconut sits on top and get a sprinkle of toasted almonds and drizzle of chocolate.  This cake is divine and always a hit.

Print

Ingredients

• 1 (15.25 ounce) box devil's food or dark chocolate cake mix
• 3 eggs (or the amount your box mix calls for)
• ½ cup oil (or the amount your box mix calls for)
• 1 cup water (or the amount your box mix calls for)
• 1 (14 ounce) can sweetened condensed milk
• 2 cups shredded sweetened coconut
• 1 cup sliced almonds, toasted
• 12 ounce semisweet chocolate chips
• ½ cup heavy whipping cream

Instructions

1. Preheat your oven to 350 degrees.
2. Prepare your cake mix according to box directions.
3. Pour into a lightly greased 9x13 baking dish. 
4. Bake for 30-35 minutes until cooked through and a toothpick inserted comes out clean.
5. Meanwhile mix together the sweetened condensed milk and coconut. 
6. Remove the cake from the oven and using the end of a wooden spoon of large straw poke holes all over the cake.
7. While the cake is still warm spread over the coconut mixture. 
8. Sprinkle over your toasted almonds.
9. Set aside to cool.
10. To make the chocolate ganache for topping in a microwave safe bowl combine your chocolate chips and heavy cream.
11. Microwave in 30 second intervals until all the chocolate chips are melted and the mixture is smooth.
12. Drizzle the chocolate ganache all over the top of the cake.
13. Serve!

Notes

Store leftovers in the fridge for up to 4 days.

Toast your almonds in a dry pan over medium low heat until just golden. 

You can just use chocolate fudge ice cream topping instead of making the ganache. 

Use whichever chocolate cake mix you like just make it according to the box directions.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 433Total Fat: 33gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 61mgSodium: 100mgCarbohydrates: 34gFiber: 4gSugar: 27gProtein: 6g