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Almond Joy Poke Cake

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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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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!

Find it online: https://bakesbliss.com/almond-joy-poke-cake/