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Chocolate Coconut Almond Almond Joy Poke Cake Recipe

Chocolate Coconut Almond Almond Joy Poke Cake

A moist chocolate poke cake filled with sweetened condensed milk and fudge topping, then finished with whipped topping, coconut, almonds, and chocolate. Chill it well for the best texture and flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box, approximately 15.25 ounces Chocolate cake mix
  • 3 eggs Large eggs
  • 1/2 cup Vegetable oil
  • 1 cup Water
Filling and Topping
  • 1 14-ounce can Sweetened condensed milk
  • 1 11- to 12-ounce jar Hot fudge sauce or chocolate fudge topping
  • 1 8-ounce container Frozen whipped topping, thawed
  • 1 cup Sweetened shredded coconut
  • 1 cup Chopped almonds or sliced almonds
  • 1/2 cup, optional Miniature chocolate chips or chopped milk chocolate
Finishing
  • As needed for drizzling, optional Chocolate syrup or melted chocolate

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 9-by-13-inch baking pan. Prepare the chocolate cake mix with the eggs, vegetable oil, and water according to the package directions, then spread the batter evenly in the pan.
  2. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs. Let the cake cool in the pan for about 10 to 15 minutes.
  3. Use the handle of a wooden spoon or a large straw to poke holes throughout the cake, spacing them about 1 inch apart. Pour the sweetened condensed milk slowly over the warm cake so it can seep into the holes.
  4. Warm the fudge topping slightly until it is pourable, then drizzle or spread it over the cake. Refrigerate the cake for at least 1 hour, or until thoroughly chilled.
  5. Spread the thawed whipped topping evenly over the chilled cake. Sprinkle with coconut, almonds, and optional miniature chocolate chips, then finish with chocolate syrup or melted chocolate if desired.
  6. Keep the finished cake refrigerated and serve it cold. Cut with a sharp knife, wiping the blade between slices for neat squares.

Notes

For stronger flavor, toast the coconut and almonds on a baking sheet at 350°F for 5 to 8 minutes, stirring once, then cool completely before adding them to the cake. Store leftovers covered in the refrigerator.