Chocolate Almond Joy Poke Cake
If you love the classic coconut candy bar, then this chocolate poke cake recipe is for you! Cream of coconut is drizzled over chocolate cake, then topped with whipped topping, coconut, almonds and drizzled with hot fudge. This dreamy chocolate coconut dessert is not for the faint of heart!
Easily, one of my all-time favorite flavor combinations is chocolate and coconut. Maybe it goes back to my love of the Almond Joy candy bars, or the chocolate coconut candy that my mom would make at Christmas time. Since I absolutely love coconut cake (be sure to check out my Coconut Cream Poke Cake) as well as chocolate cake, it would only be natural to bring those two loves together in this poke cake recipe.
This easy, delicious chocolate poke cake is super simple to make. It starts with a basic chocolate cake mix, with just a few add-ins. One of those add-ins that adds some amazing coconut flavor is Cream of Coconut. This coconut product is actually one I’ve used in a number of recipes, including my Coconut Cream Pound Cake. The coconut flavor is subtle, but it also keeps the cake super moist.
Here are the easy steps to making this amazing Chocolate Almond Joy Poke Cake:
Step 1: Bake Cake and while still hot, poke holes
Like any good poke cake recipe, as soon as this cake comes out of the oven, you need to poke holes into it. You can use the end of a wooden spoon, or to create smaller holes, like I did here, you can use the larger end of a chop stick.
Step 2: Pour in the Cream of Coconut into the holes of the warm cake
While the cake is still warm, drizzle a 1/2 cup of the cream of coconut into the holes and over the top of the cake. This will not only add amazing flavor to the cake, it will keep it wonderfully moist and delicious. Let the cake cool by refrigerating or just let come to room temperature.
Step 3: Mix together the whipped topping and spread over the cooled cake
The third 1/2 cup portion of the cream of coconut is mixed into the whipped topping and then spread over the top of the cooled cake.
Step 4: Sprinkle on Coconut
To the top of the coconut whipped topping, evenly sprinkle the sweetened flake coconut.
Step 5: Sprinkle on the Sliced Almonds
Sprinkle on the sliced almonds over the top of the coconut. I really love using these type of almonds – they’re perfect for desserts and add a great crisp texture to each bite of cake.
Step 6: Drizzle Hot Fudge over the top of the cake
An amazing way to top off this cake is to add a bit more chocolate. This hot fudge ice cream topping is perfect and makes the cake look just as amazing as it tastes.
This fantastic poke cake recipe is a great dessert for everything from picnics to pot-luck dinners and would even make a fantastic birthday treat for any chocolate and coconut lover!
Here’s a shopping list for all of the ingredients you’ll need to make this chocolate poke cake recipe:
- 1 (15.25 oz.) chocolate cake mix
- 1 (15 oz.) can, cream of coconut
- eggs
- vegetable oil
- 1 (8 oz.) carton, frozen whipped topping
- sweetened flake coconut
- sliced almonds
- hot fudge ice cream topping
Chocolate Almond Joy Poke Cake
If you love the classic coconut candy bar, then this chocolate poke cake recipe is for you! Cream of coconut is drizzled over chocolate cake, then topped with whipped topping, coconut, almonds and drizzled with hot fudge. This dreamy chocolate coconut dessert is not for the faint of heart!
Ingredients
- 1 (15.25 oz.) chocolate cake mix
- 1 (15 oz) can, Goya Cream of Coconut, divided into 3 - 1/2 cup portions
- 1 1/2 c. water
- 2 eggs
- 1/2 c. vegetable oil
- 1 (8 oz.) container, frozen whipped topping, thawed
- 1 c. sweetened flake coconut
- 1/2 c. sliced almonds
- 1/4 c. hot fudge ice cream topping
Instructions
- Preheat oven to 350 degrees. Spray a 9x13" pan with non-stick baking spray. Set aside.
- With a hand or stand mixer, mix the cake mix 1/2 c. of the cream of coconut, water, eggs, and oil. Mix until smooth. Pour batter into the prepared pan, and bake for 26-30 minutes or until toothpick inserted into the center of the cake comes out clean and crumb-free.
- Remove cake from the oven. While still hot, poke holes into the hot cake with the back of a wooden spoon or chopstick. While cake is still warm, drizzle int the second 1/2 cup portion of the cream of coconut. Let cake cool and come to room temperature.
- Fold the remaining 1/2 cup portion of the cream of coconut into the thawed whipped topping. Spread over the top of the cooled cake. Sprinkle with coconut and almonds. Drizzle the hot fudge topping over the cake. Refrigerate for at least 1 hour before serving.
Nutrition Information:
Serving Size: 1Amount Per Serving: Calories: 177Total Fat: 12gSaturated Fat: 4gCholesterol: 10mgSodium: 139mgCarbohydrates: 8gSugar: 8gProtein: 8g
Enjoy! ~Erin
If you loved this delicious dessert, check out some of these other amazing recipes:
Grandma’s Best Chocolate Sheet Cake
Sue from Sizzling Towards 60 & Beyond says
This looks so decadent but delicious. Thanks for linking up and sharing with us at #overthemoon link party. Have a great week!
Angela Howard says
Pinning this now! Yum 🙂 Visiting from #MMBH
Analida's Ethnic Spoon says
There is nothing quite like a gooey, sweet poke cake. Especially when it is chocolate! Your photos are lovely and have me drooling.
Lori says
Yum! Hubby would like the coconut… I’d just keep it on his side. 😉 Thanks for sharing at Dishing It & Digging It!
shelley says
You had me at Almond Joy! Thanks for sharing at Over the Moon. WE look forward to seeing you again next week.
Helen at the Lazy Gastronome says
Looks like a delicious treat! Thanks for sharing at the What’s for Dinner link up!
Carolyn says
This looks soooooooo yummy. Anything with chocolate and I zoom in, must try this recipe.
Carolyn/A Southerner’s Notebook
Jhuls @ The Not So Creative Cook says
This poke cake is like a dream come true! 😀 This looks amazing!!
Petra says
This is a truly lush cake! I have never added cream of coconut and reading your recipe it is genius! Thank you for sharing this at Fiesta Friday, what a treat! 🙂
Life Diet Health says
Ooo Erin! I love this! I think I need to make it right now – it looks very easy for me to veganise and I love chocolate and coconut too! Your photos are great and you’re right, the extra chocolate drizzle makes it look amazing! Thanks for sharing at Fiesta Friday 🙂
Angie ~ ambient wares says
Oh this looks way too good! Thanks for sharing with us at Funtastic Friday!
Kriska Marie says
This looks yummy! Thanks for sharing it over at Food Friday! 😀
Miz Helen says
Congratulations!
Your recipe was featured on Full Plate Thursday and has been pinned to our Full Plate Thursday Features board. Thanks so much for sharing with us and have a great week!
Miz Helen
Crystal says
i NEVER write reviews HOWEVER this cake/recipe was not only EASY to make it was DELICIOUS … to know me is to know i cant cook to save my life i literally get anxiety when i try anything in the kitchen but this recipe was MEproof lol i also dont like chocolate i know i know something is wrong with me anyways i made this for my husband and he told me i had to take a bite and when i did OMG it was so freaking AMAZING i was not only impressed with how well i did but how tasty it was it was a nice balance of chocoalte and coconut … im thankful i now have my own go to recipe that i can contribute for gatherings thanks so much 🙂