Hey there, sweet friends! 💕 I cannot tell you how excited I am to share this little slice of heaven with you today. This Almond Joy Poke Cake was born one rainy Sunday afternoon when I was craving something cozy, chocolatey, and just downright happy. You know those dreary days where you just want to bake something that makes your whole house smell like a hug? That was me.
I grew up sneaking Almond Joy bars out of my mom’s candy stash (sorry, Mom!), so those rich flavors of chocolate, coconut, and almond have always had a little nostalgia baked right in for me. I figured—why not turn that candy magic into a cake? And let me tell you, when I finally pulled this beauty out of the fridge and took that first bite, I almost cried. Soft chocolate cake soaked in sweetened coconut milk, a thick layer of coconut cream, and a chocolatey almond topping… it’s everything your inner child (and your grown-up sweet tooth) dreams of!
The kitchen smelled like warm chocolate and toasted coconut, and every forkful just melted on my tongue. 🥹 It’s safe to say this cake didn’t survive 24 hours in my house.
Let’s get into it, because you need this cake in your life!!
Why You’ll Love This Almond Joy Poke Cake ?
- Ultra-moist and rich — thanks to the coconut milk soak!
- Layers of texture — fluffy cake, creamy filling, crunchy almonds, and a fudgy topping.
- Ridiculously easy — we’re starting with a boxed cake mix (no shame!) and leveling it way up.
- Crowd-pleaser — take it to a party, and watch it disappear in seconds.
- Tastes just like the candy bar — but somehow even better. Like, way better.
Frequently Asked Questions (FAQs) ❓
Can I make this ahead of time?
Absolutely! This cake actually gets better as it sits. Make it a day ahead for best results.
Can I use homemade whipped cream instead of Cool Whip?
Yes, for sure! Just whip up 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
What if I can’t find coconut milk?
You can substitute evaporated milk mixed with a little coconut extract, but the real thing gives the best flavor.
Ingredients:
- 1 box devil’s food chocolate cake mix (plus ingredients called for on the box—usually eggs, oil, and water)
- 1 (14 oz) can sweetened condensed milk
- 1 (13.5 oz) can coconut milk (shake it well before opening!)
- 1 ½ cups sweetened shredded coconut (for that signature chewy texture)
- 1 cup sliced almonds, lightly toasted (you can toast them in a dry skillet for a few minutes — totally worth it!)
- 1 (8 oz) tub whipped topping (like Cool Whip, thawed)
- ½ cup semi-sweet chocolate chips (or dark chocolate if you want it a little less sweet)
- 2 tablespoons heavy cream (for the ganache drizzle)
👉 Optional: A few extra Almond Joy bars chopped up for garnish. Highly recommended.
How to Make Almond Joy Poke Cake 🍰
Alright, apron on and let’s make some magic!
- Step 1: Bake the Cake
- Prepare the devil’s food cake mix according to the box instructions. Pour the batter into a 9×13-inch baking dish and bake until a toothpick inserted in the center comes out clean—usually about 25–30 minutes. Your kitchen will smell unreal.
- Step 2: Poke and Soak
- While the cake is still warm, grab the handle of a wooden spoon (or something similar) and poke holes all over the cake, spacing them about an inch apart. Don’t be shy! The more holes, the better the soak.
- In a bowl, mix together the sweetened condensed milk and coconut milk. Slowly pour it all over the warm cake, letting it seep into the holes. The cake will look super juicy and glossy—this is exactly what you want!
- Step 3: Cool and Top
Let the cake cool completely. Once cool, spread the whipped topping over the entire cake in a nice thick layer. Sprinkle shredded coconut and toasted almonds generously over the top. - Step 4: Chocolate Drizzle
Melt the chocolate chips with the heavy cream in the microwave in 30-second bursts, stirring between each until smooth and glossy. Drizzle that rich chocolate sauce all over the cake like you’re Jackson Pollock. - Optional (but encouraged): Garnish with chopped Almond Joy bars if you want extra points for presentation. 😉
Pro Tips for Almond Joy Poke Cake:
- Don’t skip poking deep holes! It makes sure every bite is dreamy and moist.
- Toast your almonds — it gives them a deeper flavor and a beautiful crunch.
- Chill before serving — at least 2 hours if you can stand the wait. It helps everything set perfectly.
- Want extra coconut flavor? Stir a little coconut extract into your whipped topping!
Storage and Serving Suggestions:
Storage: Cover the cake tightly and refrigerate for up to 4 days. (It’s even better the next day, after all the flavors have had a little overnight party together!)
Serving: Slice it cold for neat, beautiful squares, or let it sit at room temp for 10 minutes if you want it extra soft and gooey.
Top it with: A dollop of extra whipped cream and a sprinkle of mini chocolate chips for a real show-stopper.
Final Thoughts 💭
I seriously cannot wait for you to try this Almond Joy Poke Cake, friend. It’s everything you love about the classic candy bar—rich, sweet, nutty, and sooooo decadent—all packed into one easy-to-make, impossible-to-resist cake. 🥰
If you give it a try, pretty please come back and let me know how it went! Did you add extra coconut? More almonds? Double the chocolate drizzle (because same)? I’d love to hear what you think!
Happy baking, and even happier eating! 🧡
