Skinny Almond Joy Poke Cake
This simple to make dessert starts with a SF boxed cake mix and is topped with SF pudding, Cool Whip and of course, coconut, almonds and mini chocolate chips!
Ingredients•1 box SF chocolate cake mix
•1 can coconut milk
•1 large egg
•1/4 cup water
•1 tsp. pure almond extract
•1 - 0.9 oz. box Sugar Free, Fat Free vanilla pudding mix
•2 cups 1% milk
•1 tsp. coconut extract
•4 oz. Cool Whip® Free
•1/2 cup sweetened flaked coconut
•2 TBS. chopped roasted and salted almonds
•1 TBS. mini chocolate chips
Instructions1.Heat oven to 350 degrees F. Spray 9" x 13" baking pan with cooking spray.
2.In large bowl, make cake by mixing cake mix, canned coconut milk, egg, water and almond extract on low speed of electric mixer until combined. Beat on medium for an additional 2 minutes. Pour batter into prepared pan. Bake as directed on cake mix box for a 9" x 13" pan.
3.Remove cake from oven and allow to cool to room temperature on wire rack. Once cake is cool, with the back of a wooden spoon handle, make holes in cake, spacing about a 1/2" apart and going about half way down into cake.
4.Prepare pudding mixture by whisking pudding mix, milk and coconut extract together. Mix just until it begins to thicken and quickly pour into the holes in the cake.
Spread top of cake with Cool Whip.
Sprinkle with coconut, then chopped almonds and then mini chocolate chips.
Refrigerate for 2 hours or more before serving.
Drizzle with chocolate syrup, if desired.