MAKES 1 (9 X 13-INCH) CAKE
Who doesn’t love that iconic candy bar that has coconut enrobed in milk chocolate with an almond on top? Now, if you bake this Candy Bar Joy Poke Cake, you can share that incredible flavor with those you love, and you can even enjoy seconds and thirds any time you please!
Nonstick cooking spray
1 (15.25- to 18-ounce) box devil’s food or chocolate cake mix
Eggs, oil, and water as directed on the cake mix box
1 (14-ounce) can sweetened condensed milk
2 cups sweetened shredded or flaked coconut
2 cups semisweet chocolate chips
⅓ cup (5⅓ tablespoons) unsalted butter, cut into small pieces
3 tablespoons whole milk
⅓ cup sliced almonds, toasted
Preheat the oven to 350ºF. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
Prepare and bake the cake according to the package directions for a 9 x 13-inch pan. Place the cake on a wire rack to cool for 20 minutes.
Poke holes evenly over the baked cake using the handle of a wooden spoon.
In a medium bowl, combine the sweetened condensed milk and coconut; stir to blend well. Spoon the coconut mixture over the baked cake, filling the holes and spreading the mixture evenly.
Place the chocolate chips, butter, and milk in a microwave- safe glass bowl. Microwave on High (100%) power in 30-second increments, stirring well after each 30 seconds. Do this until the mixture is melted and smooth. (This should take no more than about 1 minute.) Do not over-microwave. Pour over the coconut layer and spread to cover the entire cake. Sprinkle with almonds.
TIP
Toasting the almonds intensifies their flavor. Follow the directions here as to how to toast the nuts.