Almond Joy Poke Cake has all of the things that you love about an almond joy candy bar turned into a decadent cake! This cake is irresistible and will satisfy your chocolate craving!
Almond Joy Poke Cake
Hi, it’s Jenn, from Eat Cake For Dinner . I don’t know about you, but I crave chocolate all the time! Whether it’s a candy bar, cake, frosting, fudge, or whatever… just give me some chocolate:)
One of my favorite candy bars is an Almond Joy. There is just something about that gooey coconut center covered in creamy chocolate that gets me every time. So, when I was feeling like an Almond Joy, I decided to turn that yummy candy bar into a decadent cake. If you like Almond Joys, try my Almond Joy Magic Bars next!
This cake totally tastes like an Almond Joy.
The base is a simple chocolate cake made with a box mix. Devil’s Food is my chocolate cake mix of choice lately. I really like the flavor of it, so that is what I used. Then, the middle layer is a gooey, sticky and totally divine coconut mixture. I tried the filling using cream of coconut and I tried it using sweetened condensed milk. The cream of coconut will give you more coconut flavor, but it really is delicious both ways.
To top it off, I made my go-to Easy Chocolate Icing. I always have the ingredients on hand and it comes together super fast. Don’t forget the sliced almonds on top and there you have it . . . An irresistible cake that will satisfy your chocolate craving.
Pin this now to find it later
Ingredients1x2x3x
- ▢ 1 (15.25-ounce) box Devil’s Food cake mix
- ▢ eggs, according to the cake mix package
- ▢ vegetable oil, according to the cake mix package
- ▢ water, according to the cake mix package
- ▢ 1 (14-ounce) can sweetened condensed milk
- ▢ 2 cups shredded coconut
- ▢ ¾ cup sliced almonds
Chocolate Icing
- ▢ ¼ cup unsalted butter
- ▢ ¼ cup unsweetened cocoa powder
- ▢ 2 cups powdered sugar
- ▢ 1 ½ teaspoon vanilla extract
- ▢ 3 tablespoons milk
Instructions
- Prepare 1 (15.25-ounce) box Devil’s Food cake mix according to the directions on the box, combining it with the eggs, vegetable oil, and water, Bake the cake in a 9 x 13 x 2-inch pan according to the directions on the box.
- While the cake is still warm, use a fork to poke holes all over the top of it.
- In medium bowl combine 1 (14-ounce) can sweetened condensed milk and 2 cups shredded coconut , then pour it over the warm cake and spread until the cake is evenly covered. Let the cake finish cooling completely.
Chocolate Icing
- Melt ¼ cup unsalted butter in a medium saucepan over medium heat. Whisk in ¼ cup unsweetened cocoa powder until no lumps remain.
- Remove from heat and whisk in 2 cups powdered sugar , 1 ½ teaspoon vanilla extract , and 3 tablespoons milk until smooth and creamy. Immediately pour the icing over the cooled cake and spread it out evenly.
- Top the cake with ¾ cup sliced almonds , then let the cake sit until the icing has hardened. Slice and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Almond Joy Magic Cookie Bars
Chocolate Whoopie Pie Cake
Better Than Anything Zucchini Poke Cake
Almond Joy Poke Cake
Ingredients
- 1 (15.25-ounce) box Devil’s Food cake mix
- eggs, according to the cake mix package
- vegetable oil, according to the cake mix package
- water, according to the cake mix package
- 1 (14-ounce) can sweetened condensed milk
- 2 cups shredded coconut
- ¾ cup sliced almonds
Chocolate Icing
- ¼ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 ½ teaspoon vanilla extract
- 3 tablespoons milk
Instructions
- Prepare 1 (15.25-ounce) box Devil’s Food cake mix according to the directions on the box, combining it with the eggs, vegetable oil, and water, Bake the cake in a 9 x 13 x 2-inch pan according to the directions on the box.
- While the cake is still warm, use a fork to poke holes all over the top of it.
- In medium bowl combine 1 (14-ounce) can sweetened condensed milk and 2 cups shredded coconut , then pour it over the warm cake and spread until the cake is evenly covered. Let the cake finish cooling completely.
Chocolate Icing
- Melt ¼ cup unsalted butter in a medium saucepan over medium heat. Whisk in ¼ cup unsweetened cocoa powder until no lumps remain.
- Remove from heat and whisk in 2 cups powdered sugar , 1 ½ teaspoon vanilla extract , and 3 tablespoons milk until smooth and creamy. Immediately pour the icing over the cooled cake and spread it out evenly.
- Top the cake with ¾ cup sliced almonds , then let the cake sit until the icing has hardened. Slice and serve.
Nutrition
QR code
Scan this QR code with your phone’s camera to view this recipe on your mobile device.
Almond Joy Poke Cake https://therecipecritic.com/almond-joy-poke-cake/
