Description
This Almond Joy Poke Cake is a decadent chocolate dessert inspired by the classic candy bar. It features a moist chocolate cake filled with sweetened condensed milk, chocolate fudge sauce, shredded coconut, and chopped almonds. The cake is topped with fluffy homemade whipped cream and garnished with more toasted coconut and almonds for a delightful crunch and rich, sweet flavors in every bite.
Ingredients
Scale
Cake Ingredients
- 1 box chocolate cake mix (or homemade chocolate cake mix of your choice)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup sweetened shredded coconut (for topping)
Filling Ingredients
- 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)
Topping Ingredients
- 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: Prepare the chocolate cake mix following the package instructions using water, vegetable oil, and eggs. Pour the batter into a greased 9×13-inch baking dish and bake at the recommended temperature, usually around 350°F (175°C), for 30-35 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool for about 10 minutes.
- Poke the Cake: Using the handle of a wooden spoon or a similar tool, poke holes all over the warm cake so that the filling can seep in evenly.
- Prepare the Filling: In a bowl, mix the sweetened condensed milk and chocolate fudge sauce until combined. Slowly pour this mixture over the top of the cake, ensuring it seeps into all the holes.
- Add Coconut and Almonds: Sprinkle 1/2 cup of shredded coconut and 1/2 cup of chopped almonds evenly over the cake’s surface. Gently press them into the cake to help them adhere and settle.
- Chill the Cake: Place the cake in the refrigerator to chill for at least 20-30 minutes to allow the filling to set.
- Make the Topping: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together on medium-high speed until stiff peaks form.
- Spread the Whipped Cream: Once the cake is chilled, spread the whipped cream evenly over the entire cake surface.
- Garnish: Sprinkle the remaining 1/4 cup chopped almonds and 1/4 cup sweetened shredded coconut on top of the whipped cream for a beautiful finish.
- Serve: Keep the cake chilled until serving. Cut into squares and enjoy your rich and delicious Almond Joy Poke Cake!
Notes
- You can toast the shredded coconut and chopped almonds briefly in a dry skillet to enhance their flavor before adding them to the cake.
- For a homemade version, substitute the cake mix with your favorite chocolate cake recipe.
- Ensure the cake is warm, not hot, when poking and adding the filling to help it absorb better.
- Leftover cake can be stored covered in the refrigerator for up to 4 days.
- To make the whipped cream topping extra stable, add a tablespoon of instant pudding mix or gelatin while whipping.
