Almond Joy Poke Cake

One of my favorite candy bars is an Almond Joy.  There is just something about that gooey coconut center covered in creamy chocolate that gets me every time.  So, when I was feeling like an Almond Joy, I decided to turn that yummy candy bar into a decadent cake.  

This cake totally tastes like an Almond Joy.   

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.

To top it off, I made my go-to Easy Chocolate Icing.  I always have the ingredients on hand and it comes together super fast.  Don't forget the sliced almonds on top and there you have it . . . An irresistible cake that will satisfy your chocolate craving.

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Almond Joy Poke Cake
From: Jenn@eatcakefordinner
(Printable Recipe)

1 (15.25 oz.) box Devil's Food Cake Mix
Ingredients on the box to make cake (eggs, oil, water)
1 (14 oz.) can sweetened condensed milk
  or 1 (15 oz.) can cream of coconut
2 c. shredded coconut
3/4 c. sliced almonds

Chocolate Icing
4 Tbl. unsalted butter
4 Tbl. unsweetened cocoa powder
2 c. powdered sugar
1 1/2 tsp. vanilla extract
3 Tbl. milk

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.

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.

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