Moist Almond Joy Poke Cake

If you ask me, poke cakes are one of the best dessert creations ever.

This coconut and chocolate loaded cake takes the classic candy bar flavors we all know and love, and turns them into a super moist, crowd-pleasing dessert. Sweet condensed milk seeps through every hole, while chocolate ganache and toasted coconut cover the top.

The combination of almond, chocolate, and coconut gives you that familiar candy bar taste in every bite. And since it starts with a simple box cake mix, it’s surprisingly easy to put together.

It’s the kind of dessert that disappears fast at potlucks and always has people asking for the recipe.

What Kind of Coconut Should I Use?

For this poke cake recipe, sweetened shredded coconut is your best bet since it’s readily available and adds the perfect amount of sweetness and texture. While you could use unsweetened shredded coconut, you might miss out on that classic Almond Joy flavor we’re going for here. The main difference you’ll notice in the store is between shredded and desiccated coconut – shredded has longer, thinner strands that work great for this cake, while desiccated is more finely ground. If you happen to have fresh coconut, you can certainly shred it yourself, but honestly, the packaged shredded coconut works perfectly fine and saves you a ton of time. Just make sure to check the expiration date on your coconut, as it can go stale and lose its flavor over time.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this cake recipe:

• Devil’s Food cake mix: You can use any chocolate cake mix you have on hand, or even a homemade chocolate cake recipe that makes a 9×13 cake. German chocolate or dark chocolate cake mix work great too!
• Vegetable oil: Feel free to swap with canola oil, melted coconut oil, or even unsweetened applesauce (use equal amounts) for a lighter version.
• Sweetened condensed milk: This is pretty important for the recipe, but in a pinch, you can make your own by simmering 2 cups whole milk with 2/3 cup sugar until reduced by half.
• Grated coconut: Both sweetened or unsweetened coconut work here. If you’re not big on coconut, you could reduce the amount or substitute with more chopped almonds.
• Almond slices: Chopped pecans or macadamia nuts make good alternatives. For nut allergies, you can skip them or use toasted coconut for extra crunch.
• Cocoa powder: Any type of unsweetened cocoa powder works – Dutch process or natural. If you’re out, you can melt 2 ounces of unsweetened chocolate instead.

Watch Out for These Mistakes While Baking

The biggest challenge when making a poke cake is not creating enough holes – you’ll want to poke holes about 1 inch apart using the handle of a wooden spoon while the cake is still warm, ensuring the sweetened condensed milk can seep deeply into every part of the cake. Another common mistake is pouring the condensed milk too quickly, which can lead to overflow – instead, pour it slowly and let it absorb gradually, giving each section time to soak in before moving on. When toasting the coconut and almonds, keep a close eye on them as they can go from perfectly golden to burnt in seconds – stir frequently and remove from heat as soon as they turn light golden brown. For the chocolate frosting, make sure your butter is at room temperature before mixing, and add the milk gradually while beating to achieve the perfect spreading consistency – this prevents the frosting from becoming either too thick or too runny.

What to Serve With Almond Joy Poke Cake?

This rich chocolate cake is pretty filling on its own, but there are some great ways to make it even more special! A scoop of vanilla ice cream on the side helps balance out the intense chocolate and coconut flavors, while a cup of hot coffee or cold milk makes for the perfect beverage pairing. If you’re serving this at a party, consider adding some fresh berries on the side – strawberries or raspberries work really well with the chocolate and almond flavors. For an extra special touch, you could warm up each slice for about 15 seconds in the microwave to make it extra gooey and delicious.

Storage Instructions

Keep Fresh: This yummy Almond Joy Poke Cake stays fresh in the fridge for up to 5 days when covered well. I like using a cake carrier or covering it tightly with plastic wrap to keep all those good flavors locked in. The coconut and chocolate combo actually gets even better after a day or two!

Freeze: Want to save some for later? Cut the cake into portions and freeze them individually wrapped in plastic wrap, then placed in a freezer bag. They’ll stay good for up to 3 months. Just remember that the texture of the coconut might change slightly after freezing.

Thaw: When you’re craving a piece of your frozen cake, just move it to the fridge overnight to thaw. Let it sit at room temperature for about 30 minutes before serving, and it’ll taste almost as good as fresh! The frosting might be a bit softer, but it’ll still be super tasty.

Preparation Time	15-20 minutes
Cooking Time	25-35 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4200
• Protein: 40-50 g
• Fat: 180-200 g
• Carbohydrates: 550-600 g

Ingredients

• 1 (15.25-ounce) box of devil’s food cake mix
• Eggs, as directed by the cake mix box
• Vegetable oil, as stated on the cake mix instructions
• Water, specified by the cake mix package
• 1 (14-ounce) can of sweetened condensed milk
• 2 cups of grated coconut
• 3/4 cup almond slices
• 1/4 cup unsalted butter
• 1/4 cup plain cocoa powder
• 2 cups confectioners’ sugar
• 1 1/2 teaspoons vanilla essence
• 3 tablespoons milk

Step 1: Prepare and Bake the Devil’s Food Cake

Follow the instructions on the 15.25-ounce box of Devil’s Food cake mix, combining it with the specified amounts of eggs, vegetable oil, and water.

Bake the cake in a 9 x 13 x 2-inch pan as directed on the box.

Once baked, while the cake is still warm, use a fork to poke holes all over the top to allow the filling to seep in.

Step 2: Prepare and Apply the Coconut Filling

In a medium bowl, combine 1 (14-ounce) can of sweetened condensed milk with 2 cups of shredded coconut.

Stir until the mixture is well blended.

Pour this mixture over the warm cake, using a spatula to spread it evenly and make sure the filling covers the entire surface.

Allow the cake to cool completely.

Step 3: Make the Chocolate Icing

In a medium saucepan, melt ¼ cup of unsalted butter over medium heat.

Once melted, whisk in ¼ cup of unsweetened cocoa powder, ensuring no lumps remain for a smooth texture.

Step 4: Finish the Icing

Remove the saucepan from the heat and whisk in 2 cups of powdered sugar, 1 ½ teaspoons of vanilla extract, and 3 tablespoons of milk.

Whisk until the icing is smooth and creamy.

Immediately pour the icing over the cooled cake, using a spatula to spread it evenly across the surface.

Step 5: Add the Almond Topping and Serve

Sprinkle ¾ cup of sliced almonds over the freshly iced cake.

Let the cake sit for a bit to allow the icing to harden.

Once the icing has set, slice the cake into pieces and serve.

Enjoy your delightful and indulgent cake!