Chocolate Coconut Almond Joy Poke Cake with Cake Mix
If you love the classic Almond Joy candy bar, then this chocolate coconut 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.
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 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 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.
Notes
Would you rather use real whipped cream instead of Cool Whip? Try my Homemade Cool Whip recipe, which is a great stabilized whip cream recipe.
Storage: Store any leftover cake covered in the pan, or slices in a resealable container. Kept refrigerated, the cake will last for up to 5 days.
Nutrition
Serving: 1gCalories: 135kcalCarbohydrates: 7gProtein: 2gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 22mgSodium: 44mgPotassium: 66mgFiber: 1gSugar: 4gVitamin A: 32IUVitamin C: 0.01mgCalcium: 16mgIron: 0.4mg
Tried this recipe?Let us know how it was!