Almond Joy Poke Cake
A moist chocolate cake covered in a gooey coconut mixture and topped with a rich chocolate icing and sliced almonds.
Prep time:
Cook time:
Yield: 9x13 pan
Serving size: 1
Calories per serving: 4,404.375
Ingredients:
Cook time:
Yield: 9x13 pan
Serving size: 1
Calories per serving: 4,404.375
1 box devil's food cake mix
Ingredients on the box to make cake eggs, oil, water
1 (14-ounce) can sweetened condensed milk, or 1 (15 oz.) can cream of coconut
2 cups shredded coconut
3/4 cup sliced almonds
4 tablespoons unsalted butter
4 tablespoons unsweetened cocoa powder
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
3 tablespoons milk
Directions:
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.
Refrigerate the cake overnight, so it's nice and firm and easier to cut into slices.
Source: therecipecritic.com
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.
Refrigerate the cake overnight, so it's nice and firm and easier to cut into slices.
Source: therecipecritic.com