Growing up in my grandmother’s kitchen, I learned that the best recipes often come from reimagining our favorite treats. That’s exactly how this Almond Joy Poke Cake came to be. After years of perfecting this recipe, I’m excited to share my take on this incredible dessert that transforms the beloved candy bar into a show-stopping cake that’ll have your guests begging for the recipe.
Let me tell you, this isn’t just any ordinary chocolate cake. Picture this: a rich, moist devil’s food cake infused with creamy coconut goodness, topped with layers of coconut cream, crunchy almonds, and silky chocolate. Every bite is a perfect harmony of textures and flavors that’ll transport you straight to dessert heaven.
What Makes This Recipe Special
What sets this Almond Joy Poke Cake apart is my secret technique of double-infusing the coconut flavor. First through the poked holes, and then again in the topping. Trust me, after making this cake countless times for family gatherings and potlucks, I’ve learned that this method creates the most authentic Almond Joy flavor you can imagine.
Essential Ingredients
For the Cake Base
- 1 box devil’s food cake mix (I prefer Duncan Hines for its rich chocolate flavor)
- Ingredients called for on the cake mix box (typically eggs, water, and oil)
For the Coconut Milk Mixture
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup cream of coconut (not coconut milk – look for Coco Lopez brand)
- 2 cups sweetened shredded coconut, divided
- 1 cup semisweet chocolate chips
- 1 cup heavy whipping cream
- 1 cup sliced almonds, lightly toasted
Kitchen Equipment You’ll Need
- 9×13-inch baking pan (dark, non-stick works best)
- Medium mixing bowls
- Wooden spoon handle or skewer (for poking holes)
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Cooling rack
Instructions
Prepare the Cake Base
- Begin by preheating your oven to 350°F (175°C) – this is the sweet spot for a perfectly baked chocolate cake.
- Take your 9×13 baking pan and grease it thoroughly with nonstick spray. I like to add a parchment paper lining for extra insurance.
- In a large mixing bowl, prepare the devil’s food cake mix according to package instructions. Here’s my secret: replace half the water with strong coffee to enhance the chocolate flavor.
- Pour your prepared batter into the greased pan, ensuring it’s evenly distributed.
- Bake according to package instructions (typically 28-32 minutes) until a toothpick inserted in the center comes out with just a few moist crumbs.
Create the Magic (Poke and Soak)
- While your cake is still warm from the oven, take your wooden spoon handle and poke holes across the entire surface, spacing them about 1 inch apart.
- In a medium bowl, combine 3/4 cup of cream of coconut with the 14 oz can of sweetened condensed milk, whisking until smooth and well blended.
- Slowly pour this heavenly mixture over your warm cake, paying special attention to filling those holes you’ve created.
- Evenly sprinkle 1 1/2 cups of shredded coconut over the surface, gently pressing it into the soaking mixture.
- Now comes the hard part – let your cake cool completely on a wire rack (this takes about 2-3 hours).
- Once cooled, spread your whipped topping evenly across the surface.
- Layer the remaining coconut, toasted almonds, and mini chocolate chips over the whipped topping, creating a beautiful pattern.
- For the finishing touch, drizzle with melted chocolate if desired.
Pro Tips From My Kitchen
Perfect Holes Every Time
When poking your cake, maintain consistent depth and spacing. I aim for holes that go about 3/4 of the way down – this ensures even distribution of the coconut mixture throughout your cake.
The Right Temperature Matters
Always add your coconut mixture while the cake is still warm. This helps the liquid distribute more evenly and creates that signature moist texture we’re looking for.
Coconut Selection
Use sweetened shredded coconut for this recipe – it provides the perfect balance of sweetness and texture. If you use unsweetened coconut, you might find the cake lacking that classic Almond Joy sweetness.
Timing is Everything
Don’t rush the cooling process. Those 2-3 hours of cooling time are crucial for proper setting and flavor development. I know it’s tempting to speed things up, but patience really pays off here.
Optional Variations
Looking to customize this Almond Joy Poke Cake to fit different dietary needs? I’ve tested these variations multiple times in my kitchen, and they’re absolutely delicious:
Gluten-Free Option
After numerous experiments, I’ve found that King Arthur Gluten-Free Chocolate Cake Mix works wonderfully as a base. Just remember to check that all your other ingredients are certified gluten-free. I particularly recommend using Enjoy Life chocolate chips, as they’re certified gluten-free and melt beautifully.
Nut-Free Option
For those with nut allergies, I’ve created a fantastic alternative that maintains all the deliciousness without any nuts. Simply skip the almonds and double up on the toasted coconut topping. You can also add some crushed gluten-free chocolate cookies on top for that perfect crunch factor.
Tips for the Perfect Poke Cake
Over years of making this cake for family gatherings and special occasions, I’ve discovered some crucial tips that make a huge difference:
Prepare the Cake Properly
The key to success starts with your cake base. I always bring all refrigerated ingredients to room temperature before starting. This simple step ensures better mixing and a more even bake. Don’t skip sifting your cake mix either – it really does make a difference in the final texture.
Poke Holes Strategically
This is truly the make-or-break step. From my experience, the best results come from using a wooden spoon handle that’s about 1/4 inch in diameter. Create holes in a grid pattern, spacing them about 1 inch apart. Go deep, but not all the way to the bottom – about 3/4 of the way down is perfect.
Allow Time for Soaking
Patience is crucial here. I’ve found that letting the cake sit for at least 30 minutes after pouring the coconut mixture allows for optimal absorption. You’ll notice the cake taking on a beautiful, moist quality that’s absolutely worth the wait.
Top with Care
When it comes to the final presentation, think in layers. I start with a thick, even layer of whipped topping, followed by a generous sprinkle of coconut. Then, I add the chocolate chips and finally the almonds. This layering method ensures every bite has the perfect combination of flavors and textures.
Chill Before Serving
One of my non-negotiable rules: always refrigerate this cake for at least 4 hours before serving. This resting time allows all the flavors to meld together beautifully, and the texture becomes absolutely perfect. If you can wait overnight, even better!
Storage Secrets & Serving Suggestions
After baking hundreds of poke cakes, I’ve mastered the art of keeping them fresh and delicious. Here’s everything you need to know about storing this heavenly dessert:
The Cold Storage Method
Remember that this isn’t your typical cake when it comes to storage. The coconut cream mixture requires refrigeration to maintain its perfect consistency. Always store your Almond Joy Poke Cake in an airtight container in the refrigerator – this keeps all those delicious flavors locked in and prevents the cake from drying out.
Wrapping Tips for Maximum Freshness
I learned this trick the hard way: before placing your cake in the refrigerator, wrap it carefully with plastic wrap, ensuring it touches the surface of the cake. This prevents that unwanted condensation from forming and keeps your toppings looking pristine.
Perfect Timing Guidelines
While this cake is absolutely irresistible, it’s best to plan ahead for optimal enjoyment. In my experience:
- First 3 days: Peak flavor and texture
- Days 4-5: Still delicious, but coconut may soften slightly
- Beyond day 5: Best to start fresh with a new cake
Temperature Tips for Serving
The secret to the perfect slice? Temperature control. Take the cake out of the refrigerator about 15-20 minutes before serving. This brief rest at room temperature allows the chocolate to soften slightly and the coconut cream to reach its ideal consistency.
Final Notes & Expert Tips
Making Ahead & Party Planning
Planning a special event? This cake is perfect for make-ahead situations:
- Prepare the cake base up to 24 hours in advance
- Store in the refrigerator, wrapped tightly
- Add final toppings just before your event
- Garnish with fresh toasted coconut for extra flair
Freezing Guidelines
While I always prefer this cake fresh, you can freeze it for up to 2 months:
- Wrap individual slices in plastic wrap
- Place in freezer-safe containers
- Thaw overnight in the refrigerator
- Let stand at room temperature for 20 minutes before serving
Recipe Success Stories
Over the years, this recipe has become a staple at countless family gatherings and celebrations. I’ve received wonderful feedback from both experienced bakers and novices alike. The key to success? Following the steps carefully while adding your own personal touch.
Remember, baking is both a science and an art. Don’t be afraid to experiment with the toppings or try different variations. The base recipe is foolproof, but the final presentation is where you can let your creativity shine.
This Almond Joy Poke Cake isn’t just a dessert; it’s a celebration in itself. Whether you’re making it for a special occasion or just because, each slice brings joy and satisfaction. Happy baking!
PrintAlmond Joy Poke Cake
A decadent dessert inspired by the beloved candy bar, featuring a moist chocolate cake infused with coconut cream, topped with coconut, chocolate ganache, and crunchy almonds for that perfect Almond Joy experience in cake form.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 15–18 1x
- Category: Dessert
- Cuisine: American
Ingredients
For the Cake:
- 1 box chocolate cake mix (15.25 oz)
- Ingredients called for on the cake mix box (typically eggs, water, and oil)
- 1 teaspoon coconut extract (optional, for enhanced coconut flavor)
For the Filling:
- 1 can (15 oz) cream of coconut (not coconut milk)
- 1 can (14 oz) sweetened condensed milk
- 1/2 teaspoon coconut extract
For the Coconut Layer:
- 3 cups sweetened shredded coconut
- 1/2 teaspoon coconut extract (optional)
For the Chocolate Ganache:
- 2 cups semi-sweet chocolate chips
- 1 cup heavy cream
- 2 tablespoons unsalted butter
For the Topping:
- 1 1/2 cups sliced or chopped almonds, lightly toasted
- Additional shredded coconut for garnish (optional)
- 12–15 fun-size Almond Joy candy bars, chopped (optional)
Instructions
- Bake the Cake: Preheat your oven according to the cake mix package directions. Prepare the cake mix as directed on the box (adding the optional coconut extract if using). Bake in a 9×13 inch baking pan according to package directions. Allow the cake to cool for about 10 minutes after baking.
- Prepare the Filling: While the cake is cooling, whisk together the cream of coconut, sweetened condensed milk, and coconut extract in a medium bowl until well combined.
- Create the Pokes: Using the handle of a wooden spoon or a similar tool, poke holes all over the warm cake, spacing them about 1 inch apart. Make sure the holes go almost to the bottom of the cake.
- Add the Filling: Slowly pour the coconut filling mixture over the entire cake, ensuring it fills the holes. Use a spatula to gently spread and push the mixture into the holes. Allow the cake to cool completely, then refrigerate for at least 2 hours to let the filling set.
- Prepare the Coconut Layer: In a medium bowl, combine the shredded coconut with 1/2 teaspoon coconut extract if using (this enhances the flavor but is optional). Sprinkle the coconut evenly over the chilled cake, gently pressing it down to adhere.
- Make the Chocolate Ganache: Place chocolate chips in a heat-proof bowl. In a small saucepan, heat the heavy cream just until it begins to simmer at the edges (do not boil). Pour the hot cream over the chocolate chips and let sit for 2-3 minutes. Add the butter, then whisk until smooth and glossy. Allow to cool slightly until it reaches a pourable but not runny consistency.
- Add the Ganache Layer: Pour the chocolate ganache over the coconut layer, spreading it evenly with a spatula. Work quickly as the ganache will begin to set as it cools.
- Add the Toppings: While the ganache is still slightly warm, sprinkle the toasted almonds evenly over the top. If using, add additional shredded coconut and chopped Almond Joy pieces for garnish.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow the ganache to set completely. Store the cake in the refrigerator and remove it about 20 minutes before serving to take the chill off.
Serving Suggestions:
Serve this indulgent cake as a dessert after dinner or for special occasions. It pairs wonderfully with coffee or a glass of cold milk. For an extra special treat, serve with a scoop of vanilla or coconut ice cream on the side.
Notes
Pro Tips:
- Toast the almonds before adding them to the cake for enhanced flavor and crunch (bake at 350°F for 5-7 minutes until golden brown).
- For the best texture, don’t overbake the cake – it should remain moist to complement the creamy filling.
- Cream of coconut can be found in the mixer section of grocery stores, near cocktail ingredients (it’s often used for piña coladas).
- For an adult version, add 2 tablespoons of rum or coconut rum to the filling mixture.
- If you can’t find cream of coconut, you can substitute by mixing 1 can of coconut milk with 1/2 cup of sugar.
Common Mistakes to Avoid:
- Using coconut milk instead of cream of coconut, which isn’t sweet or thick enough.
- Making holes that are too small, which won’t allow the filling to penetrate properly.
- Pouring the filling onto a cake that’s too hot, which can make the cake gummy.
- Adding the ganache while it’s too hot, which can melt the coconut layer.
- Skipping the chilling time, which helps the flavors meld and the textures set properly.
Storage Instructions:
Store the cake covered in the refrigerator for up to 5 days. The cake actually tastes better on the second day as the flavors have time to meld. This cake can also be frozen in individual portions for up to 2 months – thaw overnight in the refrigerator before serving.
Enjoy your Almond Joy Poke Cake!
