Description
Almond Joy Poke Cake is a delightful dessert that brings together the nostalgic flavors of chocolate, coconut, and almonds. This moist cake is soaked in rich coconut cream and topped with fluffy whipped cream, making it a perfect centerpiece for any celebration. Whether for birthdays or cozy family gatherings, each bite delivers a taste of sweet childhood memories and creamy happiness.
Ingredients
Scale
- 1 box chocolate cake mix (15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 can (13.5 oz) coconut cream
- 1 cup sweetened shredded coconut
- 1 cup whipped topping
- 1/2 cup toasted sliced almonds
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking pan with non-stick spray.
- In a mixing bowl, combine chocolate cake mix, eggs, oil, and water; mix until smooth.
- Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to cool slightly, then poke holes all over the surface with a fork.
- In a bowl, whisk together coconut cream and shredded coconut; pour evenly over the warm cake.
- Refrigerate for at least 2 hours to allow flavors to meld.
- Spread whipped topping over the chilled cake and garnish with toasted almonds and extra shredded coconut.
- Slice into squares and serve chilled.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: For added richness, toast the sliced almonds before garnishing. You can substitute vanilla extract for an extra layer of flavor in the whipped topping. Experiment with different toppings like chocolate syrup or crushed nuts for variety.