Almond Joy Poke Cake
A moist and rich cake infused with the delightful flavors of chocolate, coconut, and almonds, resembling the classic candy bar.
Ingredients
For the cake
- 1 box 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)
For the topping
- 1 can 14-ounce can sweetened condensed milk
- 2 cups shredded coconut
- ¾ cup sliced almonds
For the frosting
- ¼ cup unsalted butter softened
- ¼ cup unsweetened cocoa powder
- 2 cups powdered sugar
- 1 ½ teaspoons vanilla extract
- 3 tablespoons milk
Instructions
Preparation
- Prepare the Devil's Food cake mix according to the directions on the box, adding eggs, vegetable oil, and water.
- Bake the cake in a 9 x 13 x 2-inch pan as instructed on the box.
- While the cake is still warm, use a fork to poke holes all over the top.
- In a medium bowl, combine the sweetened condensed milk and shredded coconut. Pour this mixture over the warm cake and spread it evenly.
- Allow the cake to cool completely.
Serving
- Once the Almond Joy Poke Cake is cooled, slice it into squares.
- Consider topping each piece with some extra shredded coconut or sliced almonds for a beautiful presentation.
- Serve it with a scoop of vanilla ice cream or whipped cream for an extra special treat!
Notes
Store any leftover cake in an airtight container in the refrigerator for 3 to 5 days. Make sure to cover it properly to keep its flavor and moisture. For extra chocolate flavor, add mini chocolate chips to the cake batter before baking. You can use a vanilla cake mix instead of Devil's Food cake mix for a different flavor.