If you love the classic coconut candy bar, then this almond joy poke cake is for you! Cream of coconut is drizzled over chocolate cake, then topped with whipped topping, coconut, almonds making a delicious chocolate coconut poke cake. This almond joy cake recipe is the ultimate chocolate coconut cake!
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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.
What do I need to make chocolate coconut poke cake?
- Chocolate cake mix – any chocolate cake mix, like Devil’s Food, chocolate fudge or moist chocolate cake.
- Can, cream of coconut – cream of coconut, like Goya brand, can be found in the Hispanic Foods section of your local grocery store.
- eggs
- Vegetable oil – will keep the cake super moist!
- Cool Whip – a standard topping for many poke cake recipes.
- Sweetened flake coconut – sweetened, shredded flake coconut can be found in the baking aisle near the rest of the chopped nuts.
- Sliced almonds – can be found in the baking section. If you cannot find sliced almonds, feel free to use slivered or finely chop your own whole almonds.
- Hot fudge ice cream topping – found near the frozen foods / ice cream section at the grocery store.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of this post to the recipe card. Thanks!
How do I make 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.
Where do I serve a chocolate coconut poke cake?
This 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.
If you loved this almond joy cake recipe, check out our other poke cake recipes:
- Pumpkin Caramel Cream Cheese Poke Cake
- Coconut Cream Poke Cake
- Chocolate Poke Cake
- Lemon Poke Cake
- Strawberries and Cream Poke Cake at Real Housemoms
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Almond Joy Poke Cake
Equipment
- 9 x 13" Pan This Anolon non-stick 9 x 13" cake pan comes with a lid for easy storage. Great for cakes, brownies and bars!
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 1 (15.25 oz. box) chocolate cake mix
- 1 (15 oz. can) Goya Cream of Coconut divided into 3 – 1/2 cup portions
- 1 1/2 cup water
- 2 eggs
- 1/2 cup vegetable oil
- 1 (8 oz. carton) Cool Whip thawed
- 1 cup sweetened flake coconut
- 1/2 cup sliced almonds
- 1/4 cup hot fudge ice cream topping
Instructions
- Preheat oven to 350 degrees. Spray a 9×13″ 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 a plastic straw 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.
This looks so decadent but delicious. Thanks for linking up and sharing with us at #overthemoon link party. Have a great week!
Pinning this now! Yum 🙂 Visiting from #MMBH
There is nothing quite like a gooey, sweet poke cake. Especially when it is chocolate! Your photos are lovely and have me drooling.
Yum! Hubby would like the coconut… I’d just keep it on his side. 😉 Thanks for sharing at Dishing It & Digging It!
You had me at Almond Joy! Thanks for sharing at Over the Moon. WE look forward to seeing you again next week.
Looks like a delicious treat! Thanks for sharing at the What’s for Dinner link up!
This looks soooooooo yummy. Anything with chocolate and I zoom in, must try this recipe.
Carolyn/A Southerner’s Notebook
This poke cake is like a dream come true! 😀 This looks amazing!!
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! 🙂
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 🙂
Oh this looks way too good! Thanks for sharing with us at Funtastic Friday!
This looks yummy! Thanks for sharing it over at Food Friday! 😀
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
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 🙂