Almond Joy Poke Cake

From: Jenn@eatcakefordinner


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.