Quick Description
This Coconut Cream Poke Cake is ultra-moist, rich, and packed with tropical coconut flavor. Made with a fluffy white cake soaked in creamy coconut milk and sweetened condensed milk, then topped with whipped topping and flaked coconut, it’s an easy, crowd-pleasing dessert that’s perfect for gatherings, holidays, or anytime you want something indulgent with minimal effort.
Servings & Timing
- Serves: 12
- Prep Time: 15 minutes
- Bake Time: 25–30 minutes
- Chill Time: 2–4 hours
- Total Time: ~3 hours
Ingredients List
- 1 (16-ounce) package white cake mix
- Ingredients listed on cake mix box (usually eggs, oil, water)
- 1 (14-ounce) can cream of coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 (16-ounce) container frozen whipped topping, thawed
- 1 (10-ounce) package flaked coconut
Instructions
1. Bake the Cake
Preheat oven according to cake mix instructions.
Prepare the white cake mix as directed on the box and bake in a greased 9×13-inch baking dish.
Bake until a toothpick inserted comes out clean. Let cool for 10 minutes.
2. Poke the Cake
Using the handle of a wooden spoon, poke holes evenly over the entire cake.
3. Add the Coconut Filling
In a bowl, whisk together cream of coconut and sweetened condensed milk.
Slowly pour the mixture over the cake, making sure it seeps into the holes evenly.
4. Chill
Cover and refrigerate for at least 2 hours to allow the cake to absorb the liquid.
5. Top the Cake
Spread the thawed whipped topping evenly over the chilled cake.
6. Finish with Coconut
Sprinkle flaked coconut generously over the top.
7. Serve
Slice and serve chilled for best texture and flavor.
Nutrition (Per Serving – Approximate)
- Calories: 390
- Protein: 5g
- Carbohydrates: 48g
- Fat: 20g
- Fiber: 2g
- Sugar: 34g
Benefits
- Super Moist: Thanks to the poke-cake method
- Easy to Make: Uses simple pantry ingredients
- Make-Ahead Friendly: Even better after chilling
- Perfect for a Crowd: Feeds a group with minimal effort
Additional Notes
- Toast the coconut for extra flavor and crunch
- Use coconut-flavored whipped topping for more coconut taste
- Chill overnight for best results
Dietary Info
- Vegetarian ✔
- Gluten-Free Option ✖ (use gluten-free cake mix)
- Dairy-Free Option ✖
Brief Introduction
This coconut cream poke cake is one of those desserts that looks simple but tastes incredibly rich. Creamy, fluffy, and full of coconut flavor, it’s always a hit at potlucks and family gatherings.
Step-by-Step Cooking Guide
- Bake white cake
- Poke holes throughout
- Pour coconut milk mixture over cake
- Chill until absorbed
- Frost and top with coconut
Ingredient Details & Substitutions
- Cream of Coconut: Use canned cream of coconut, not coconut milk
- White Cake Mix: Yellow cake mix also works
- Flaked Coconut: Sweetened or unsweetened both work
Recipe Variations & Serving Suggestions
- Add crushed pineapple for a tropical twist
- Top with toasted almonds or pecans
- Serve with fresh fruit on the side
Storage & Make-Ahead
- Refrigerator: Store covered up to 4 days
- Freezer: Not recommended due to whipped topping texture
FAQs
Can I make this the day before?
Yes, this cake tastes even better after sitting overnight.
Do I need to toast the coconut?
No, but it adds extra flavor if you do.
Can I use homemade whipped cream?
Yes, just stabilize it for best results.
Optional Personal Story
This is one of those desserts that disappears fast every time I make it. The creamy coconut soak makes it unbelievably moist, and people always ask for the recipe.
