If you love coconut, this Easy Coconut Poke Cake is the cake for you! It all starts with a box of cake mix to keep it simple.
Calling all coconut lovers! This easy recipe for Coconut Poke Cake is absolute dream—a moist and tender white cake with a creamy coconut sauce that melts into the cake, topped with whipped topping and coconut.
When I was testing this recipe, a friend remarked that it reminded her of tres leches cake. And I had to agree—the coconut mixture really soaks into the cake to create a cool and creamy dessert.
Similar to my 7Up Cake, this cake starts with a boxed cake mix to keep it easy. Gotta love an easy dessert!
If you love poke cakes, don’t miss Jello Poke Cake (the “original” poke cake) or Lemon Poke Cake (a layered version).
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Tips for making this easy coconut poke cake recipe
- You can usually find Cream of Coconut (“crema de coco”) in the international foods aisle of your local grocery store.
- I like using a drinking straw for poking holes in the cake. You can also use a fork, the end of a chopstick, or the end of a wooden spoon.
- Defrost the whipped topping while the cake is baking/cooling.
- Leave enough time for the cake to chill completely in the refrigerator. It really does taste better after 4–6 hours in the fridge (or overnight).
Ingredients
- You’ll need a white cake mix, made according to package directions (mine called for water, eggs, and oil). Yellow cake mix works, too.
- A mixture of sweetened condensed milk and cream of coconut is poured over the top. Cream of coconut is NOT the same as coconut milk. Cream of coconut is sweetened, and you need the sweetness for this recipe. Make sure you are buying cream of coconut or “crema de coco” (Goya is one brand that makes it; Coco Lopez is another).
- Frozen whipped topping (defrosted) goes on top. I used a store brand of Cool Whip.
- Shredded coconut, sometimes called flaked coconut, covers the whipped topping. You can use either sweetened or unsweetened coconut.
How to make coconut poke cake with Sweetened Condensed Milk
Start by making a cake mix according to package directions.
Pour it into a greased 13×9 inch pan and bake according to the directions on the box.
While the cake is still warm from the oven, poke holes in the cake approximately one inch apart. You can use a drinking straw, a skewer, the handle of a wooden spoon, or a fork for this.
Whisk together the cream of coconut and the sweetened condensed milk. Pour the mixture over the cake, then refrigerate until the cake is cool (about 1–2 hours).
When the cake is cool, top with the whipped topping (I used a store brand of Cool-Whip). You can also use homemade whipped cream if you prefer.
Finally, sprinkle the shredded coconut over the top. You can use either sweetened or unsweetened (I used unsweetened). Then, refrigerate the Coconut Poke Cake until completely chilled, about 4–6 hours or overnight.
Then, it’s ready to serve!
Frequently Asked Questions: Coconut Poke Cake
Yes! White looks a little nicer so the whole cake is white, but yellow tastes exactly the same.
Yes! Whip 2 cups of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Spread over the cake in place of the whipped topping.
Coconut Poke Cake can be frozen, either whole or in slices. Wrap it tightly in plastic wrap and then aluminum foil, then freeze for up to 2 months. Defrost overnight in the refrigerator.
Either works well for this recipe. I used unsweetened, as I found that the cake was sweet enough. However, sweetened will be really nice as well.
📖 Recipe
Easy Coconut Poke Cake
Ingredients
- 1 box white cake mix, made according to package directions
- 1 (15 oz) can cream of coconut
- 1 (14 oz) can sweetened condensed milk
- 1 (8 oz) container frozen whipped topping, defrosted
- 1½ cups shredded coconut, sweetened or unsweetened
Instructions
- Preheat oven to 350°F. Prepare cake according to package directions, and bake in a greased 13×9 inch baking dish.
- While the cake is baking, whisk together the cream of coconut and sweetened condensed milk.
- While the cake is still warm from the oven, use a skewer, drinking straw, or fork to poke holes in the cake about 1 inch apart.
- Pour the milk mixture over the top. Refrigerate until cool, about 1–2 hours.
- Spread whipped topping over the top and sprinkle with coconut. Refrigerate until ready to serve.
- Store cake in the refrigerator.
Notes
Nutrition
More Classic 13×9 inch cake recipes
I LOVE a good 13×9 inch cake! Here are a few other favorites:
- Turtle Cake (oh my gosh is this one GOOD!)
- Old Fashioned Banana Cake (with cream cheese frosting—one of my very favorites)
- Mississippi Mud Cake
- Cherry Dump Cake
- Banana Split Cake (this one’s a great summertime cake)
- Jell-O Poke Cake
- Ding Dong Cake (a blog reader favorite!)
This could have been so good, but is extremely sweet. The next time I make it. I will either use way less condensed milk or try unsweetened condensed milk.
Thanks for your review, Desi. One other thought is to make homemade whipped cream with just a tablespoon of powdered sugar for the top, which would be less sweet than the whipped topping. Thanks for giving it a try!
I have made this and love it. However, I was wondering how cream cheese frosting would work instead of cool whip. I hate to try it without knowing if anyone else has, and if so how was out.
I’d be curious to try that! To me, it needs the lightness of the Cool Whip to offset the richness of the cake. I think the flavors would taste good together though!
I made this, was good but was extremely sweet. how could I cut the sweetness down just a bit.
Hi Sybil, you could try using homemade whipped cream for the frosting, just sweetened a little bit. 1.5 cups of heavy cream, whipped to firm peaks with a teaspoon or two of sugar, will produce a less-sweet frosting and cut the overall sweetness for the cake. And use unsweetened coconut of course.
so excited to make this recipe!
can I make this in 2/round cake pans instead of pan?
Yes, that should work just fine!
hi kate I did somethings a little different I use yellow cake mix,poke holes add the cocnut mike with confirming andchoclate pudding.le
.t itself for2 hours and put whip top on
Sounds like some tasty tweaks! Hope you enjoyed it! <3
Hi Kate!
I am looking forward to making this!
Hope you enjoy it! <3