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Easy Chocolate Coconut Almond Joy Cake Recipe

Easy Chocolate Coconut Almond Joy Cake

A moist chocolate poke cake soaked with sweetened condensed milk and caramel, then covered with whipped topping, coconut, almonds, and chocolate chips. Chill it well for a luscious dessert inspired by the classic Almond Joy candy bar.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 2 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 15.25-ounce box Chocolate or devil’s-food cake mix
  • 3 eggs Large eggs
  • 1 cup Water
  • 1/2 cup Vegetable oil
Soaking Layer
  • 1 14-ounce can Sweetened condensed milk
  • 1 12-ounce jar Caramel ice-cream topping
Topping
  • 1 8-ounce container Frozen whipped topping, thawed
  • 1 cup Sweetened shredded coconut
  • 1 cup Sliced or chopped almonds
  • 1 cup Semisweet chocolate chips or mini chocolate chips
Optional Finish
  • 1/4 cup Chocolate syrup

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 9 x 13-inch baking pan. Prepare the chocolate cake mix according to the package directions, using the eggs, water, and vegetable oil listed in the ingredient list.
  2. Pour the batter into the prepared pan and smooth the top so the cake bakes evenly. Bake for 28–33 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs.
  3. Let the cake cool for about 10 minutes, keeping it slightly warm. Use the handle of a wooden spoon or a large straw to poke holes throughout the cake, spacing them across the entire surface.
  4. Slowly pour the sweetened condensed milk over the cake, pausing so it can sink into the holes. Spoon or drizzle the caramel ice-cream topping across the surface, encouraging it into the holes where needed.
  5. Refrigerate the cake for approximately 30 minutes, or until it is mostly cool. This short cooling period helps the soaking layers settle before the whipped topping is spread over the cake.
  6. Spread the thawed whipped topping evenly over the cooled cake. Take the topping all the way to the edges for a smooth base for the coconut, almonds, and chocolate chips.
  7. Sprinkle the sweetened shredded coconut, sliced or chopped almonds, and semisweet chocolate chips evenly over the whipped topping. Drizzle with up to 1/4 cup chocolate syrup if you want an extra chocolate finish.
  8. Cover the pan and refrigerate for at least 1 hour before serving. Cut the chilled cake into squares and serve cold so the condensed milk and caramel remain creamy but set.

Notes

For more flavor and crunch, toast the almonds and coconut in a dry skillet or in a 350°F oven for a few minutes, then cool them completely before sprinkling them over the whipped topping. Unsweetened coconut may be used, but the cake will be less sweet and less like a traditional Almond Joy candy bar.