Chocolate Almond Joy Poke Cake

By srumbel

If you love the classic coconut candy bar, then this chocolate poke cake recipe is for you! Cream of coconut is drizzled over chocolate cake, then topped with whipped topping, coconut, almonds and drizzled with hot fudge. This dreamy chocolate coconut dessert is not for the faint of heart!
from delightfulemade.com

Ingredients

• 1 (15.25 oz.) chocolate cake mix
• 1 (15 oz) can, Goya Cream of Coconut, divided into 3 - 1/2 cup portions
• 1 1/2 c. water
• 2 eggs
• 1/2 c. vegetable oil
• 1 (8 oz.) container, frozen whipped topping, thawed
• 1 c. sweetened flake coconut
• 1/2 c. sliced almonds
• 1/4 c. hot fudge ice cream topping

Details

Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 9x13" pan with non-stick baking spray. Set aside.
With a hand or stand mixer, mix the cake mix 1/2 c. of the cream of coconut, water, eggs, and oil. Mix until smooth. Pour batter into the prepared pan, and bake for 26-30 minutes or until toothpick inserted into the center of the cake comes out clean and crumb-free.
Remove cake from the oven. While still hot, poke holes into the hot cake with the back of a wooden spoon or chopstick. While cake is still warm, drizzle int the second 1/2 cup portion of the cream of coconut. Let cake cool and come to room temperature.
Fold the remaining 1/2 cup portion of the cream of coconut into the thawed whipped topping. Spread over the top of the cooled cake. Sprinkle with coconut and almonds. Drizzle the hot fudge topping over the cake. Refrigerate for at least 1 hour before serving.

Yields 15 slices