If you crave an ultra-moist, lusciously tropical treat that feels like a holiday on a plate, you’re going to fall head over heels for this Coconut Cream Poke Cake. This crowd-pleasing dessert combines fluffy white cake, a luscious soak of cream of coconut and sweetened condensed milk, and a heavenly topping of billowy whipped cream and sweet coconut. The result is a dessert that’s melt-in-your-mouth soft, sweet without being cloying, and oh-so-satisfying with every single bite.
Ingredients You’ll Need
Nothing complicated here, just a handful of classic ingredients, each playing a vital role in transforming a simple cake mix into something extraordinary. A little shortcut, a lot of flavor, and a touch of coconut magic!
- White cake mix (15.25 oz): The perfect soft and neutral canvas for infusing all that creamy coconut flavor.
- Egg whites, oil, and water (for cake mix): These standard add-ins ensure your cake bakes up tender, light, and irresistible.
- Cream of coconut (15 oz can): Adds silky richness and real coconut flavor — make sure to shake it well before using.
- Sweetened condensed milk (14 oz can): Brings luscious sweetness and helps create an ultra-moist crumb as it soaks in.
- Whipped topping (8 oz tub): Fluffy and creamy, it makes the finishing layer utterly dreamy and light.
- Shredded sweetened coconut (1 cup): A snow-like sprinkle for texture, flavor, and the essential final touch. Try toasted coconut for a fun twist!
How to Make Coconut Cream Poke Cake
Step 1: Bake the Cake
Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. Prepare the white cake mix according to the package instructions, using those egg whites, oil, and water. Pour the batter into your prepared dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. The fragrant cake will smell absolutely heavenly!
Step 2: Poke and Soak
As soon as your cake comes out of the oven, don’t wait! Grab the handle of a wooden spoon (or a similar sized utensil) and poke holes all over the warm cake. This is the fun part — the more holes, the more delicious coconut cream soaks in. In a medium bowl, mix together the cream of coconut and sweetened condensed milk, then slowly pour this irresistible mixture over the cake. Take your time and make sure it fills every nook and cranny.
Step 3: Chill and Set
Now give your Coconut Cream Poke Cake a little patience. Let it cool to room temperature so all those wonderful flavors can settle in. Once cooled, cover and transfer it to the refrigerator for at least 2 hours, or ideally overnight. This chilling time ensures maximum moisture and flavor — and makes the cake even easier to cut later.
Step 4: Top and Finish
After your cake is thoroughly chilled, spread the whipped topping generously over the entire surface. Then, for a final flourish, scatter the shredded coconut over the top. If you love an extra salty-sweet touch, quickly toast your coconut in a dry skillet until golden and fragrant, letting it cool before sprinkling it on. Your Coconut Cream Poke Cake is now ready to impress!
How to Serve Coconut Cream Poke Cake
Garnishes
This cake’s snowy, coconut-studded crown is perfection, but little extras bring it over the top. A sprinkle of toasted coconut delivers irresistible crunch and a hint of caramelization. For a pop of color, scatter over a few edible flowers or fresh berries just before serving. Even a lime zest twist or a drizzle of chocolate sauce can make every slice party-ready.
Side Dishes
Coconut Cream Poke Cake shines on its own but pairs beautifully with a scoop of pineapple sorbet, a fresh fruit salad (think tropical: mango, kiwi, pineapple), or a simple cup of strong coffee or tea. Each side adds balance, freshness, or extra indulgence depending on the vibe you want for your gathering.
Creative Ways to Present
Turn this classic sheet cake into something special by cutting it into tidy squares and serving on vintage china, arranging on tiered cake stands for a brunch, or tucking small squares into muffin liners for a hand-held dessert tray. You can even layer cubes of poke cake in parfait glasses with extra whipped topping and fruit for a show-stopping trifle.
Make Ahead and Storage
Storing Leftovers
One of the best things about Coconut Cream Poke Cake is its fridge-friendly longevity. Simply cover the dish tightly with plastic wrap or transfer slices to an airtight container and store in the refrigerator. The cake will stay moist and delicious for up to 4 days (if it lasts that long!). The flavor tends to get even better as everything melds.
Freezing
If you want to stash away a few slices for later, you can freeze this cake. Cut the cake into squares, place on a baking sheet to freeze until solid, then wrap each piece in plastic wrap and seal in a freezer-safe bag. Freeze for up to 2 months. For best results, add the whipped topping and coconut after thawing, not before freezing.
Reheating
This cake is meant to be served chilled or at cool room temperature, so there’s no need to reheat. If you’ve frozen your Coconut Cream Poke Cake, simply move slices to the fridge the night before serving to thaw gently. Give it a fresh sprinkle of coconut before bringing to the table.
FAQs
Can I use yellow cake mix instead of white?
Absolutely! The flavor will be a bit richer with yellow cake, but it still turns out moist and delicious. White cake lets the coconut flavor shine through the brightest, but either is a great choice for Coconut Cream Poke Cake.
What’s the difference between cream of coconut and coconut milk?
Cream of coconut is much thicker and sweeter than coconut milk and is essential for the rich, dessert-like soak in this recipe. You’ll find it in the cocktail mixer aisle, not with canned coconut milk, so double-check your label!
Can I make Coconut Cream Poke Cake ahead of time?
Definitely! In fact, it gets better as it sits. Prepare the cake the day before and let it chill overnight for the most flavorful, moist result. Hold off on the whipped topping until a few hours before serving for maximum freshness.
Is it possible to make this dessert dairy free?
Yes, with a few swaps. Use a dairy-free cake mix, coconut sweetened condensed milk (now available in many stores), and a coconut-based whipped topping. The texture might vary a little, but you’ll still get that tropical, moist, coconut-heavy effect.
Can I toast the coconut instead of using it plain?
Toasting the coconut before sprinkling adds an irresistible nutty aroma and a bit of crunch to every bite. Simply spread shredded coconut in a dry skillet over medium heat, stirring until golden. Cool, then scatter it over the whipped topping for a gourmet finish.
Final Thoughts
I can’t wait for you to taste just how irresistible Coconut Cream Poke Cake is — it’s one of those desserts that turns a simple weeknight or grand celebration into something extraordinary. Bake it, share it with friends or family, and watch those smiles appear at the very first bite. Dive into this coconut creation soon — you’ll be hooked in no time!
Print
Coconut Cream Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tropical flavors of coconut with this moist and creamy Coconut Cream Poke Cake. A simple white cake is drenched in a mixture of cream of coconut and sweetened condensed milk, topped with whipped cream and shredded coconut for a luscious dessert that’s perfect for any occasion.
Ingredients
Cake:
- 1 box (15.25 oz) white cake mix (plus ingredients on box: egg whites, oil, water)
Cream Mixture:
- 1 can (15 oz) cream of coconut
- 1 can (14 oz) sweetened condensed milk
Topping:
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1 cup shredded sweetened coconut
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and prepare the white cake mix according to package directions. Bake in a greased 9×13-inch baking dish for 25–30 minutes.
- Poke Holes: While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top.
- Mix Cream: In a bowl, mix the cream of coconut and sweetened condensed milk. Pour over the warm cake, letting it soak in.
- Chill: Let the cake cool, then refrigerate for at least 2 hours.
- Top and Serve: Spread whipped topping over the chilled cake and sprinkle with shredded coconut. Keep refrigerated until serving.
Notes
- For a toasted twist, lightly toast the coconut in a dry skillet before sprinkling.
- This cake is best made a day in advance to let the flavors meld.
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