Almond Joy Poke Cake
Description
Coconut lovers will love this decadently delicious poke cake. It starts with a box cake, then the cake has holes poked so that the holes are filled with a coconut cream filling. It's all topped with Cool Whip and toasted coconut and almonds.
Ingredients
1 box chocolate or devil's food cake mix, plus ingredients listed on package to bake the cake
14 oz. can sweetened condensed milk
3/4 c. cream of coconut
2 1/2 c. shredded sweetened coconut, divided
8 oz. Cool Whip
1 c. sliced almonds
Directions
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Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.
Prepare and bake the cake according to package instructions for a 9x13 inch baking pan.
While the cake is baking, whisk together the cream of coconut and the sweetened condensed milk; set aside.
Immediately after removing the cake 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. Spread 1 1/2 c. shredded coconut on top. Let cool for at least 2 hours.
Preheat oven to 325 degrees. Line a baking sheet with parchment paper.
While the cake is cooling, spread the remaining 1 c. shredded coconut and the 1 c. slivered almonds on the prepared baking sheet. Bake for 5-7 minutes, or until golden brown; let cool.
Spread the Cool Whip over the cake; sprinkle on the toasted coconut and almonds.
Serve.
18 servings.