This Coconut Cream Poke Cake delivers a rich, moist texture infused with irresistible tropical flavor. It’s the kind of dessert that becomes an instant favorite at potlucks, barbecues, or weekend family dinners. With a fluffy white cake base soaked in sweet coconut cream and topped with whipped topping and shredded coconut, this recipe is as simple to make as it is delightful to eat.
Unlike other dense coconut cakes, this poke cake has a soft, melt-in-your-mouth consistency, thanks to the sweetened condensed milk and cream of coconut filling that seeps into every bite. It’s a no-fuss recipe using boxed cake mix, but the end result tastes like something you’d find at a bakery.
Whether you serve it chilled straight from the fridge or let it sit at room temperature for a few minutes before slicing, this Coconut Cream Poke Cake is guaranteed to impress. And the best part? It gets even better the next day, making it an ideal make-ahead dessert for any occasion.
Ingredients for Coconut Cream Poke Cake
For the cake:
1 box white cake mix
Ingredients required on box (usually eggs, water, oil)
For the filling:
1 can (14 oz) sweetened condensed milk
1 can (15 oz) cream of coconut
For the topping:
1 container (8 oz) whipped topping, thawed
1 cup sweetened shredded coconut
Instructions
STEP 1: Bake the Cake
Preheat your oven to 350°F (175°C). Lightly grease or spray a 9×13-inch baking dish.
Prepare the white cake according to the package instructions using the ingredients listed on the box.
Bake in the prepared dish for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
STEP 2: Poke the Cake
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake, going nearly to the bottom.
STEP 3: Add the Coconut Mixture
In a bowl, mix together the sweetened condensed milk and cream of coconut until smooth.
Slowly pour the mixture over the cake, allowing it to seep into the holes. Let the cake cool completely so the filling absorbs fully.
STEP 4: Add Topping
Once the cake is cooled, evenly spread the thawed whipped topping over the entire surface.
Sprinkle the shredded coconut on top, covering the whipped layer generously.
STEP 5: Chill and Serve
Chill the cake in the refrigerator for at least 2 hours, preferably overnight, to allow the flavors to meld and the cake to set.
Slice and serve chilled for the best taste and texture.
Tips and Notes for the Best Coconut Cream Poke Cake
For the best results, always use cream of coconut, not coconut milk. Cream of coconut is thicker and much sweeter—perfect for soaking into the cake and adding a deep coconut flavor. Brands like Coco López or Goya work well, and be sure to stir the contents thoroughly before using.
To elevate the texture and flavor, you can toast the shredded coconut lightly in a dry skillet until golden brown. This step is optional but adds a pleasant crunch and a toasty aroma that contrasts beautifully with the soft whipped topping.
This dessert tastes even better the next day, as the coconut filling continues to absorb into the cake, creating a moist and tender crumb. For make-ahead convenience, prepare the cake the night before and store it covered in the refrigerator until ready to serve.
If you prefer a homemade whipped topping, feel free to use freshly whipped cream stabilized with a bit of powdered sugar instead of the store-bought version.
Frequently Asked Questions
Can I make this cake in advance?
Yes, in fact, it’s recommended. The cake tastes better after it has had time to chill and absorb the coconut filling—overnight is ideal.
What’s the difference between cream of coconut and coconut milk?
Cream of coconut is sweet and thick, often used in cocktails like piña coladas. Coconut milk is thinner and unsweetened. They are not interchangeable for this recipe.
Can I use a homemade cake instead of boxed mix?
Absolutely. A homemade white or yellow cake will work perfectly. Just be sure it’s baked in a 9×13-inch pan.
How should I store leftovers?
Store the cake covered in the refrigerator for up to 4 days. Serve cold straight from the fridge for best texture.
Conclusion
Coconut Cream Poke Cake is a simple yet crowd-pleasing dessert that brings tropical flair to any table. With just a few ingredients and minimal prep, you can create a moist, flavorful treat that everyone will love. Perfect for holidays, potlucks, or just because, this cake is sure to become a go-to favorite in your dessert rotation.
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Coconut Cream Poke Cake
- Author: Sophia
Description
A tropical twist on a classic dessert, this Coconut Cream Poke Cake is incredibly moist and bursting with coconut flavor. A fluffy white cake is soaked with creamy coconut milk, layered with whipped topping, and finished with a generous sprinkle of shredded coconut. Perfect for potlucks, family gatherings, or anytime you crave a light and sweet treat.
Ingredients
For the cake:
1 box white cake mix
Ingredients required on box (usually eggs, water, oil)
For the filling:
1 can (14 oz) sweetened condensed milk
1 can (15 oz) cream of coconut
For the topping:
1 container (8 oz) whipped topping, thawed
1 cup sweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by lightly greasing it or spraying with non-stick spray.
Mix and bake the white cake according to package directions in the prepared dish. Bake until a toothpick inserted in the center comes out clean, usually 25-30 minutes.
While the cake is still warm, use the handle of a wooden spoon or a similar utensil to poke holes all over the cake, going nearly to the bottom.
In a bowl, combine the sweetened condensed milk and cream of coconut. Stir until smooth. Slowly pour the mixture over the warm cake, making sure to get it into all the holes. Allow the cake to cool completely so the liquid absorbs thoroughly.
Once cooled, spread the whipped topping evenly over the top of the cake.
Sprinkle the shredded coconut over the whipped topping, covering the surface generously.
Chill the cake for at least 2 hours before serving, preferably overnight, to allow flavors to meld and the cake to set.
Notes
Cream of coconut is different from coconut milk; it is much sweeter and thicker, typically used in cocktails like piña coladas. Make sure to stir it well before using. For extra flavor, lightly toast the shredded coconut before sprinkling it on top. This cake tastes even better the next day, making it a great make-ahead dessert.