Description
A deliciously moist cake infused with chocolate and coconut, topped with almond pieces.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can sweetened condensed milk
- 1 cup chocolate syrup
- 1 cup shredded coconut
- 1/2 cup chopped almonds
- 1 container whipped topping
- 1/4 cup chocolate shavings
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×13 inch baking pan.
- Prepare cake mix according to package instructions.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool for 10 minutes.
- Poke holes in the cake with a fork.
- Pour sweetened condensed milk over the cake, filling the holes.
- Drizzle chocolate syrup on top.
- Spread whipped topping over the cake.
- Sprinkle shredded coconut and chopped almonds on top.
- Top with chocolate shavings.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Store leftovers in the refrigerator.
- Use unsweetened coconut for less sweetness.
- Substitute with different nuts if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: almond joy poke cake, chocolate cake, coconut dessert