Almond Joy Poke Cake

This Almond Joy Poke Cake is a tasty dessert with all the flavors of the classic coconut candy bar. Made with a simple boxed cake mix, it's as easy as it is delicious!

Course Desserts & Sweets

Cuisine American

Keyword Almond Joy Poke Cake

Prep Time 25

Cook Time 35

Total Time 1

Servings

Calories 621kcal

Author Lisa O'Driscoll

Equipment

Ingredients

1 box chocolate cake mix (15.25 ounces) or devils food cake mix
3 eggs
½ cup vegetable oil
1 cup water
14 ounces sweetened condensed milk
2 cups shredded sweetened coconut
1 cup sliced almonds toasted
12 ounce semisweet chocolate chips
½ cup heavy whipping cream

Instructions

Preheat your oven to 350 degrees and prepare the cake batter according to the package directions.
1 box chocolate cake mix (15.25 ounces) , 3 eggs, ½ cup vegetable oil, 1 cup water
Pour batter into a lightly greased 9x13 baking dish. Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, mix together the sweetened condensed milk and coconut.
14 ounces sweetened condensed milk, 2 cups shredded sweetened coconut
Remove the cake from the oven. While it's still warm, use the end of a wooden spoon or a large straw to poke holes in the cake.
Spread the coconut mixture over the warm cake. Sprinkle the toasted sliced almonds over the coconut mixture and set aside to cool.
1 cup sliced almonds
Combine the chocolate chips and heavy cream in a microwave safe bowl. Microwave in 30 second intervals, stirring in between each interval, until the chocolate chips are melted and smooth.
12 ounce semisweet chocolate chips, ½ cup heavy whipping cream
Drizzle the chocolate ganache all over the top of the cooled cake. Refrigerate until ready to serve and enjoy!

Notes

Be sure to follow the ingredients list on the cake box if they differ from the amount of eggs, water and oil listed above.

Nutrition