coconut-free almond joy poke cake

Recipe by
raymond spencer
st bernard, LA

I created this delicious new poke cake recipe, inspired by a Coconut-Free Mounds Poke Cake. It's based on an Almond Joy candy bar with no coconut.

yield 12 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For coconut-free almond joy poke cake

  • 1 c
    chopped chocolate covered almonds
  • 1 box
    German chocolate cake mix
  • 1 c
    water
  • 1/2 c
    vegetable oil
  • 3
    egg whites
  • 1 c
    chilled vanilla flavored almond milk
  • 4 Tbsp
    malted milk powder
  • 2 c
    sliced almonds, divided
  • 1 c
    almond butter
  • 1 can
    sweetened condensed milk
  • 1 tube
    frozen whipped topping, thawed
  • 8 oz
    cream cheese, softened
  • 2 tsp
    coconut extract
  • 3/4 c
    chocolate syrup
  • 2
    milk chocolate bars with almonds, chopped

How To Make coconut-free almond joy poke cake

  • 1
    Preheat oven to 350 degrees F.
  • 2
    Coat a 13x9-inch baking pan with cooking spray. Add chopped chocolate covered almonds.
  • 3
    In a large bowl, beat the cake mix, water, oil, egg whites, almond milk, malted milk powder and 1 cup sliced almonds with a electric mixer on low speed for 20 seconds. Beat on medium speed for 3 minutes until combined.
  • 4
    Pour into the prepared baking pan. Bake for 30 minutes or until a toothpick inserted the center comes out clean. Cool completely for 10 minutes.
  • 5
    In a small bowl, whisk the almond butter and sweet condensed milk together until blended.
  • 6
    Poke the cake with a end of wooden spoon. Pour the almond butter mixture onto the cooled cake and spread evenly.
  • 7
    In a medium bowl, combine the whipped topping, cream cheese, coconut extract and chocolate syrup. Whisk together until smooth.
  • 8
    Spread the frosting over the cake. Sprinkle with remaining sliced almonds and chopped chocolate bars with almonds.
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