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A slice of chocolate poke cake topped with toasted almonds and shredded coconut sits on stacked white plates, with a wooden spoon and small bowls in the background.

Almond Joy Poke Cake

Turn a simple chocolate cake into a candy-bar dessert with coconut filling, toasted almonds, and rich ganache for an irresistible Almond Joy–style treat.

Course desserts
Cuisine American
Keyword Almond Joy Cake (with Cake Mix), almond joy poke cake
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 12
Author momma lew

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

  1. Preheat your oven to 350 degrees.
  2. Prepare your cake mix according to the directions on the back of the box in a large mixing bowl. 
  3. Pour into a lightly greased 9x13 inch cake pan in an even layer. 
  4. Bake cake for 30-35 minutes until cooked through and a toothpick inserted comes out clean.
  5. Meanwhile mix together the sweetened condensed milk and coconut. 
  6. Remove the cake from the oven and using the end of a wooden spoon of large straw poke holes all over the cake.
  7. Spread the coconut mixture over the warm cake. 
  8. Sprinkle over your toasted almonds.
  9. Set aside to cool on wire racks.
  10. To make the chocolate ganache for topping in a microwave safe bowl combine your chocolate chips and heavy cream.
  11. Microwave the chocolate mixture in 30 second intervals until all the chocolate chips are melted and the mixture is smooth.
  12. Drizzle the chocolate ganache all over the top of the cooled cake.
  13. Serve! 

Recipe Notes

  • Store leftovers in the fridge for up to 4 days.