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Almond Coconut Poke Cake

Almond Coconut Poke Cake

  • 5 hours
  • 12 ingredients
  • Almonds
  • Easy
  • cake
  • Update Ingredients

Ingredients

  • 1 box chocolate cake mix
  • 1 1/4 cup water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1/2 cup full fat coconut milk (for cake)
  • 2 tbsp full fat coconut milk (for frosting)
  • 2 sticks unsalted butter, room temperature
  • 4 cups powdered sugar
  • 1 tsp coconut extract
  • 1 cup shredded coconut, divided
  • 1 cup Diamond of California® Almonds, roughly chopped
  • 1/2 cup chocolate sauce

The Steps

  1. Preheat the oven to 350 degrees and grease a 9 by 13 inch glass baking dish.
  2. Whisk together the cake mix, water, vegetable oil and eggs, then pour into the prepared baking dish. Bake for 30 to 40 minutes.
  3. Allow the cake to cool for 10 minutes, then use a small wooden dowel or fork to poke holes all over the top of the cake them pour 1/2 cup of the coconut milk over top. Use a spatula to make sure the coconut milk soaks into the holes in the cake.
  4. Allow the cake to sit for 4 hours or overnight in the fridge.
  5. When you’re ready to frost the cake, beat the butter and sugar in a mixing bowl until smooth. Add the remaining milk and continue to mix for 30 seconds, then add the coconut extract. Mix for 30 more seconds, then add ½ cup shredded coconut. Mix until combined.
  6. Spread the frosting over the cake and top with remaining shredded coconut, chopped almonds and chocolate sauce.

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