Our grandson Mitch just completed his third semester of college and is HOME FOR A WHOLE MONTH! Christmas break! We're so excited to have him back we're dancing! It's crazy. You see, our whole family lives in the same little Nebraska town! Yep, Both daughters and their families are within ten minutes from us. Maybe it's not typical but I really enjoy it and I'm thankful for it every day! Yep, I'm one lucky and blessed GB to have them all here.
So, I knew when our boy came home for the holidays I'd make a special treat for him. Besides, he's been working out so hard for baseball that he's gotten downright skinny (in his words.) Sigh, I fondly remember those days of "magic metabolism" when I could (and did!) eat anything I wanted! He always loved Almond Joy candy bars and that inspired me to try a poke cake with a similar flavor profile! Who cares about calories!? It's Christmas!
Funny, he told me he'd gotten away from Almond Joy because they are "too coconutty." (Had me worried there for a minute.) But after his first few bites but he decided this was just the right amount! Yay!
A quick, easy poke cake with the classic taste of chocolate, coconut and almond!
Bake cake according to directions on box. (You'll need 3 eggs, 1/2 cup cooking oil and water.)
While cake is baking, prepare pudding. (You'll need 2 cups of milk.) Keep warm.
Lightly toast coconut on baking sheet in 350 degree oven for about 5 minutes, watch closely.
Toast almonds on baking sheet at 350 degrees for about 7-10 minutes, watch closely.
Set toasted coconut and toasted almonds aside.
When cake is done and still hot, poke holes in it with the handle of a wooden spoon.
Spread warm pudding over warm cake. Use rubber spatula to coax pudding into the craters you made to recieve it. 🙂
Set cake aside to cool.
For this recipe, make Hershey's Famous Lickety Split frosting but use dark chocolate cocoa and only 1 teaspoon vanilla. Add 1/2 teaspoon almond extract.
Frost cake and before frosting sets, top with toasted coconut then toasted almonds. Press topping lightly into frosting so it stays put.
This cake should be refrigerated.
A simple "scratch" chocolate buttercream frosting made from just 6 basic ingredients you probably have on hand
Combine powdered sugar, cocoa and salt. Add milk and vanilla. Blend until smooth. Add butter and beat until of spreading consistency. Add a little more powdered sugar or milk if needed. Scrape down bowl a time or two.
This makes enough for a 13" x 9" cake, 2 layers of a 9" round or 12 cupcakes.
Hint: make sure cake is well cooled before frosting.
Now, before the frosting is set, sprinkle the toasted coconut over the top and then the almonds. Press down slightly so they stay put. Refrigerate. Enjoy!!
If you enjoyed this recipe today, please share it on your social media accounts like Facebook, Instagram, Twitter and Pinterest. I’d sure be tickled and ever so grateful, thank you! 😊 If you haven’t already, check out my Facebook page where I’ll be posting easy, delicious and family-friendly recipes every week!
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