ALMOND JOY POKE CAKE

ALMOND JOY POKE CAKE HAS ALL OF THE THINGS THAT YOU LOVE ABOUT AN ALMOND JOY CANDY BAR TURNED INTO A DECADENT CAKE!  THIS CAKE IS IRRESISTIBLE AND WILL SATISFY YOUR CHOCOLATE CRAVING!

The base is a simple chocolate cake made with a box mix.  Devil's Food is my chocolate cake mix of choice lately.  I really like the flavor of it, so that is what I used.  Then, the middle layer is a gooey, sticky and totally divine coconut mixture.  I tried the filling using cream of coconut and I tried it using sweetened condensed milk.  The cream of coconut will give you more coconut flavor, but it really is delicious both ways.

INGREDIENTS:

• Ingredients on the box to make cake (eggs, oil, water)
• 1 (15.25 oz.) box Devil's Food Cake Mix
• 1 (14 oz.) can sweetened condensed milk or 1 (15 oz.) can cream of coconut
• ¾ c. sliced almonds
• 2 c. shredded coconut
• Chocolate Icing
• 2 c. powdered sugar
• 4 Tbl. unsalted butter
• 4 Tbl. unsweetened cocoa powder
• 3 Tbl. milk
• 1½ tsp. vanilla extract

INSTRUCTIONS:

1. Prepare cake mix and bake according to package directions for a 9x13-inch cake. When cake is done, while it is still warm, poke holes all over the cake using a toothpick or a fork. Stir together sweetened condensed milk or cream of coconut and the shredded coconut and pour/spread over the warm cake. It will be thick. Allow to cool. Some of the mixture will sink down into the holes in the cake. When cake is cool, make the chocolate icing.
2. For the Chocolate Icing: Melt butter in a medium sauce pan over medium heat. Stir in the cocoa powder until no lumps remain. Remove from heat and stir in the powdered sugar, vanilla and milk. Stir together until smooth and creamy and immediately pour over the cooled cake. Spread out evenly. Top with sliced almonds and allow icing to harden. I like to refrigerate the cake overnight, so it's nice and firm and easier to cut into slices.

Share this post