Indulge in the rich flavors of your favorite candy bars with this delicious poke cake recipe. Moist chocolate cake is infused with coconut and almond, topped with a rich chocolate ganache frosting to make a delicious almond joy cake.
Get ready to elevate your dessert game with the mouthwatering goodness of an almond joy poke cake. If you’re a fan of the iconic almond joy candy bars, then this recipe is a must-try.
The beauty of this almond joy cake recipe lies in its combination of flavors. The rich and moist chocolate cake serves as the perfect base infused with creamy and luscious coconut filling.
Your cake is then topped off with a decadent chocolate ganache and a sprinkle of toasted, crunchy almonds, and you have a dessert that will make your taste buds dance with joy.
Each forkful offers a harmonious blend of the flavors of an almond joy candy bar.
The recipe includes easy-to-follow steps, from preparing the cake batter to filling the poked holes with the coconut pudding mixture. As it chills in the refrigerator, the flavors meld together, creating a heavenly dessert that’s perfect for any occasion.
How to Make an Almond Joy Cake
Ingredients
- 1 (15.25 ounce) box of devil’s food or dark chocolate cake mix
- 3 eggs
- ½ cup vegetable oil
- 1 cup water
- 1 (14 ounce) can sweetened condensed milk
- 2 cups shredded sweetened coconut
- 1 cup sliced almonds, toasted
- 12 ounce semi-sweet chocolate chips
- ½ cup heavy whipping cream
Directions
Preheat your oven to 350 degrees.
Prepare your cake mix according to the directions on the back of the box in a large mixing bowl.
Pour into a lightly greased 9×13 inch cake pan in an even layer.
Bake cake for 30-35 minutes until cooked through and a toothpick inserted comes out clean.
Meanwhile mix together the sweetened condensed milk and coconut.
Remove the cake from the oven and using the end of a wooden spoon of large straw poke holes all over the cake.
Spread the coconut mixture over the warm cake.
Sprinkle the toasted almonds over the coconut.
Set aside to cool on wire racks.
To make the chocolate ganache for topping in a microwave safe bowl combine your chocolate chips and heavy cream.
Microwave the chocolate mixture in 30 second intervals until all the chocolate chips are melted and the mixture is smooth.
Drizzle the chocolate ganache all over the top of the cooled cake.
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Tips and Tricks for Best Results
- Store leftovers in the fridge for up to 4 days.
- Toasting almonds enhances their flavor and adds a lovely crunch to the cake. Spread the almonds on a baking sheet and toast them in the oven at a low temperature until golden brown. Let them cool before using.
- You can just use chocolate fudge ice cream topping instead of making the ganache.
- When it’s time to serve the cake, consider adding a dollop of whipped cream, a sprinkle of coconut flakes, or a drizzle of chocolate sauce on each slice. It adds a beautiful finishing touch and enhances the overall dessert experience.
Almond joy cake can stay fresh for up to 3-4 days when stored properly in the refrigerator. Make sure to cover it tightly with plastic wrap or store it in an airtight container to prevent drying out.
Yes, you can freeze almond joy cake for longer storage. Wrap the cake tightly in plastic wrap and then place it in a freezer-safe container or zip-top bag. It can be stored in the freezer for up to 2-3 months. Thaw the cake in the refrigerator overnight before serving.
Yes, you can use sweetened shredded coconut if that’s what you have on hand. Just keep in mind that the cake may turn out slightly sweeter than if you used unsweetened shredded coconut. Adjust the sweetness of the filling and frosting accordingly.
Absolutely! While the classic almond joy cake includes toasted almonds and chocolate ganache, you can get creative with toppings. Consider adding additional coconut flakes, chopped almonds, or even a sprinkle of sea salt for a delightful twist.
almond joy cake recipe
Ingredients
- 1 (15.25 ounce) box of devil's food or dark chocolate cake mix
- 3 eggs
- ½ cup vegetable oil
- 1 cup water
- 1 (14 ounce) can sweetened condensed milk
- 2 cups shredded sweetened coconut
- 1 cup sliced almonds, toasted
- 12 ounce semi-sweet chocolate chips
- ½ cup heavy whipping cream
Instructions
Preheat your oven to 350 degrees.
Prepare your cake mix according to the directions on the back of the box in a large mixing bowl.
Pour into a lightly greased 9x13 inch cake pan in an even layer.
Bake cake for 30-35 minutes until cooked through and a toothpick inserted comes out clean.
Meanwhile mix together the sweetened condensed milk and coconut.
Remove the cake from the oven and using the end of a wooden spoon of large straw poke holes all over the cake.
Spread the coconut mixture over the warm cake.
Sprinkle over your toasted almonds.
Set aside to cool on wire racks.
To make the chocolate ganache for topping in a microwave safe bowl combine your chocolate chips and heavy cream.
Microwave the chocolate mixture in 30 second intervals until all the chocolate chips are melted and the mixture is smooth.
Drizzle the chocolate ganache all over the top of the cooled cake.
Serve!
Notes
- Store leftovers in the fridge for up to 4 days.
