Anti Almond Joy Poke Cake Recipes
ALMOND JOY POKE CAKE RECIPE - (4.3/5)
Provided by Tricia33
Number Of Ingredients 8
Steps:
- Bake the cake according to package directions using a 9x13-in. baking pan. Mix the pudding mix with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Sprinkle with almonds. Let cake cool completely. Spread the Cool Whip evenly over the top of the cake. Sprinkle the coconut evenly over the top. Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.
RENEE PAJ
Skinny Almond Joy Poke Cake is a simple to make dessert that starts with a boxed cake mix. It's topped with sugar free pudding, Cool Whip Free and of course, coconut, almonds and mini chocolate chips for a fun chocolate cake perfect for any occasion!
Provided by Renee Paj
Categories Dessert, Cake
Time 2h45m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F. Spray 9" x 13" baking pan with cooking spray.
- In large bowl, make cake by mixing cake mix, canned coconut milk, egg, water and almond extract on low speed of electric mixer until combined. Beat on medium for an additional 2 minutes. Pour batter into prepared pan. Bake as directed on cake mix box for a 9" x 13" pan.
- Remove cake from oven and allow to cool to room temperature on wire rack. Once cake is cool, with the back of a wooden spoon handle, make holes in cake, spacing about a 1/2" apart and going about half way down into cake.
- Prepare pudding mixture by whisking pudding mix, milk and coconut extract together. Mix just until it begins to thicken and quickly pour into the holes in the cake. Spread top of cake with Cool Whip® Free. Sprinkle with coconut, then chopped almonds and then mini chocolate chips. Refrigerate for 2 hours or more before serving. Drizzle with chocolate syrup, if desired.
Nutrition Facts :
ALMOND JOY POKE CAKE
This Almond Joy Poke Cake starts with a chocolate cake that gets poked and drizzled with a coconut cream sauce and topped with whipped cream, toasted coconut and sliced almonds.
Provided by kelsey
Categories Dessert
Time 2h50m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F and grease a 9x13" pan.
- Prepare the cake according to package instructions for a 9x13" pan and bake.
- While the cake is in the oven, whisk together the cream of coconut and the sweetened condensed milk; set aside.
- Immediately after removing it from the oven, poke holes in the cake with the end of a wooden spoon or a sturdy straw.
- Pour the sweetened condensed milk mixture over the warm cake and cover with 1 1/2 cups of the coconut (save the rest for topping!).
- Let cool for at least two hours.
- *Spread the remaining coconut and slivered almonds on a parchment-lined baking sheet. Bake in a 325°F oven for 5-7 minutes, or until golden brown; let cool.
- Spread the whipped topping over the cake and sprinkle with toasted coconut and almonds.
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5/5 (3)Calories 4233 per servingEstimated Reading Time 3 mins
- 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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