Description
A decadent chocolate poke cake inspired by the classic candy bar, combining moist devil’s food cake with sweetened condensed milk, coconut, rich chocolate glaze and toasted almonds for irresistible layers of flavor and texture.
Ingredients
1 box chocolate cake mix (chocolate fudge or devil’s food)
Eggs, oil and water as called for on the cake mix box
14 oz can sweetened condensed milk
7 oz bag sweetened coconut flakes
½ cup (1 stick) salted butter
12 oz bag chocolate chips (milk or semi-sweet)
⅓ cup milk (2% or higher)
2 oz bag sliced or slivered almonds
Instructions
Prepare and bake the cake according to the package directions, using a 9×13-inch baking dish. Remove it from the oven while still warm.
Gently poke holes all over the top of the warm cake with the tines of a fork, spacing them about one inch apart.
In a medium bowl, stir together the sweetened condensed milk and coconut flakes until evenly combined. Pour this mixture over the cake, allowing some to seep into the holes.
In a saucepan over medium heat, melt the butter, chocolate chips and milk together, stirring constantly until smooth––do not allow the mixture to boil. Remove from the heat.
Pour the warm chocolate glaze over the coconut-topped cake, spreading it evenly with a spatula or the back of a spoon. Immediately sprinkle the slivered almonds over the surface.
Let the cake cool to room temperature so the glaze sets, then chill for at least one hour before slicing into squares.
Notes
For extra coconut flavor, fold a few tablespoons of coconut flakes into the batter before baking.
Toasting the almonds lightly in a dry skillet or in the oven for 3–4 minutes deepens their flavor and adds crunch.
Leftover cake can be covered and refrigerated for up to three days; bring to room temperature before serving for the best texture.
A drizzle of warmed coconut cream or a dusting of powdered sugar makes a pretty finishing touch.