Description
This Almond Joy Poke Cake is a decadent chocolate dessert inspired by the classic candy bar, combining moist chocolate cake with sweetened condensed milk, chocolate fudge, coconut, and crunchy almonds. It’s finished with a light whipped cream topping and garnished with coconut and almonds for extra texture and flavor. Perfect for chocolate lovers looking for a rich yet refreshing treat.
Ingredients
Scale
For the Cake:
- 1 box chocolate cake mix (or homemade chocolate cake, if preferred)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup sweetened shredded coconut (for topping)
For the Filling:
- 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)
For the Topping:
- 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
- Prepare the cake batter: Prepare the chocolate cake mix according to the package instructions using water, vegetable oil, and eggs, mixing until smooth and well combined.
- Bake the cake: Pour the batter into a greased 9×13-inch baking dish and bake in a preheated oven according to the package directions, usually 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool for about 10 minutes until it is slightly warm to the touch.
- Poke the cake: Using the handle of a wooden spoon or a similar tool, poke holes evenly all over the warm cake about 1 inch apart to create tunnels for the filling.
- Combine filling ingredients: In a bowl, mix together the sweetened condensed milk and chocolate fudge sauce until smooth and well combined.
- Pour filling over cake: Slowly pour the sweetened condensed milk and fudge mixture over the entire cake, allowing it to seep into the holes and soak the cake fully.
- Add coconut and almonds to filling: Sprinkle the 1/2 cup shredded coconut and 1/2 cup chopped almonds evenly over the cake and gently press them into the surface so they settle into the filling.
- Chill the cake: Refrigerate the cake for at least 1 hour, or until the filling is fully set and the cake has chilled thoroughly.
- Whip the cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Top the cake: Spread the whipped cream evenly over the chilled cake, covering the entire surface smoothly.
- Garnish: Sprinkle the remaining 1/4 cup chopped almonds and 1/4 cup shredded coconut over the whipped cream as a decorative garnish.
- Final chill and serve: Chill the decorated cake for an additional 30 minutes to allow the flavors to meld, then serve chilled and enjoy this indulgent Almond Joy inspired poke cake.
Notes
- For best results, use fresh sweetened shredded coconut to enhance flavor and texture.
- You can substitute homemade chocolate cake if preferred for a personalized touch.
- Allow the cake to chill adequately before adding whipped cream to ensure the topping stays stable.
- For a nut-free version, omit the almonds and substitute with extra coconut or toasted coconut flakes.
- This cake can be made a day ahead and kept refrigerated to deepen the flavors.
