– 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
Once the cake comes out of the oven, and while the cake is still warm, poke holes into the cake using a chopstick or plastic straw.
Pour the coconut cream into the holes of the cake while the cake is still warm.
Once the cake has cooled completely, spread the Cool Whip evenly over the top of the cake.
Sprinkle the shredded flake coconut over the top of the whipped topping.
Add sliced almonds alongside the coconut. This will give the cake a great crunch!
Drizzle the top of the cake with hot fudge sauce or chocolate sauce. This will give the cake the classic Almond Joy flavor!