ALMOND JOY POKE CAKE
Almond Joy Poke Cake is a moist, chocolatey dessert filled with coconut and almonds, topped with rich chocolate ganache and creamy frosting. It’s a delightful twist on the classic candy bar, perfect for parties and celebrations.
Ingredients
For the Cake:
- 1 box chocolate cake mix plus ingredients called for on box
- 1 cup sweetened shredded coconut
- ½ cup chopped almonds
For the Filling:
- 1 14 oz can sweetened condensed milk
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup heavy whipping cream
- 4 oz semisweet chocolate chopped
- ¼ cup powdered sugar
- ½ teaspoon coconut extract optional
- Additional shredded coconut and chopped almonds for garnish
Instructions
Bake Cake:
- Prepare cake mix according to package instructions. Bake in a greased 9x13-inch pan at 350°F (175°C) for 30–35 minutes or until a toothpick comes out clean. Let cool slightly.
Poke Holes:
- Using the handle of a wooden spoon, poke holes evenly across the warm cake.
Add Filling:
- Mix sweetened condensed milk and vanilla extract. Pour mixture evenly over the cake, allowing it to soak into the holes.
Prepare Topping:
- Whip heavy cream and powdered sugar until soft peaks form. Gently melt chocolate and fold into whipped cream along with coconut extract if using.
Frost Cake:
- Spread chocolate whipped cream over the cake. Sprinkle shredded coconut and chopped almonds on top.
Chill:
- Refrigerate for at least 2 hours before serving.
Notes
- Make Ahead: Cake tastes best after chilling overnight.
- Variations: Use toasted coconut or add a layer of caramel sauce before frosting.
- Serving Suggestions: Serve with coffee or milk.
- Allergy-Friendly: Contains nuts and dairy; adjust ingredients as needed.