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    Recipes » Cakes and Pies » Coconut Poke Cake

    Coconut Poke Cake

    Published: Apr 14, 2022 · Modified: Jun 2, 2022 by Kate Shungu · This post may contain affiliate links

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    Jump to Recipe
    slice of coconut poke cake on a white plate.
    slice of coconut poke cake on a white plate.
    slice of coconut poke cake on a white plate.

    If you love coconut, Coconut Poke Cake is the cake for you! It’s made with boxed cake mix to make it extra easy.

    coconut poke cake on a white plate next to a mug of coffee.

    Calling all coconut lovers! This 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 it really is similar!

    The cake starts with a boxed cake mix, which you bake and poke holes in with a drinking straw or skewer.

    A mixture of cream of coconut and sweetened condensed milk is poured over the cake, and the cake soaks it up. Then it goes into the refrigerator and is topped with whipped topping and coconut.

    The end result is a cake that’s cool and creamy, crunchy from the coconut, and packed with coconut flavor.

    coconut poke cake with slices taken out in a white casserole dish.

    This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Jump to:
    • Ingredients
    • How to make coconut poke cake
    • Frequently Asked Questions: Coconut Poke Cake
    • Storage instructions
    • Serving suggestions
    • More 13×9 inch cake recipes
    • 📖 Recipe
    • Related recipes
    • 💬 Reviews

    Ingredients

    cake mix, cream of coconut, whipped topping, and eggs on a white table.
    • You’ll need a white cake mix, made according to package directions (mine called for water, eggs, and oil).
    • 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).
    • Whipped topping goes on top (you can also use homemade whipped cream), then shredded coconut. You can use either sweetened or unsweetened coconut.

    How to make coconut poke cake

    Start by making a cake mix according to package directions.

    cake batter in a glass bowl with a hand mixer.

    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.

    drinking straw poking holes in a white cake.

    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).

    white cake with holes poked in it, with a shiny glaze on top.

    When the cake is cool, top with the whipped topping (I used a store brand of Cool-Whip).

    hand using an offset spatula to spread whipped cream on a cake.

    You can also use homemade whipped cream if you prefer. See the “Frequently Asked Questions” section below for amounts if using homemade whipped cream.

    Lastly, 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 3–4 hours or overnight.

    13x9 inch cake topped with coconut.

    Frequently Asked Questions: Coconut Poke Cake

    Can I use a yellow cake mix instead of white cake mix?

    Yes!

    Can I use homemade whipped cream instead of whipped topping?

    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.

    Can I freeze coconut poke cake?

    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.

    Should I use sweetened or unsweetened coconut?

    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.

    slice of yellow cake topped with whipped cream and coconut.

    Storage instructions

    Store Coconut Poke Cake in the refrigerator until you’re ready to serve it. I highly recommend serving it straight from the refrigerator, as it’s really nice when cold.

    Leftover cake will keep for 4–5 days in a covered container in the refrigerator.

    You can also freeze Coconut Poke Cake either whole or in slices. If freezing a the whole cake, wrap it tightly in plastic wrap and then aluminum foil, and then freeze for up to two months. If you’re freezing slices, transfer them to a freezer safe dish and then freeze. Defrost the cake overnight in the refrigerator.

    slice of coconut poke cake with a bite taken out.

    Serving suggestions

    Coconut Poke Cake is best enjoyed straight from the refrigerator. It’s quite rich so small-ish slices are often enough. But don’t let me stop you from serving yourself a large slice, either! 🙂

    It’s delicious with a steaming cup of coffee or tea.

    More 13×9 inch cake recipes

    I LOVE a good 13×9 inch cake! Here are a few others that are favorites, either on the blog or in my house:

    • Old Fashioned Banana Cake (one of my very favorites)
    • Turtle Cake (oh my gosh is this one GOOD!)
    • 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!)

    Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

    cup of ambrosia and slice of banana cake.

    📖 Recipe

    coconut poke cake slice on a white plate.

    Coconut Poke Cake

    Published by Kate
    Coconut Poke Cake is a must-try for coconut lovers—it's moist and tender with tons of coconut flavor.
    5 from 4 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 512 kcal

    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 whipped topping
    • 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

    Cream of coconut is NOT the same as coconut milk. Cream of coconut (or crema de coco) is quite sweet, and you cannot substitute coconut milk in its place. You need a can of “cream of coconut” for this recipe (Goya is one brand that makes it). 
    You can use homemade whipped cream in place of the whipped topping, if you’d like. Whip 2 cups of heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until light and fluffy, and use in place of the whipped topping.
    Store any leftover cake in the refrigerator, or freeze it (wrapped tightly or in a freezer-safe container) for up to 2 months. Defrost in the refrigerator. 

    Nutrition

    Calories: 512kcalCarbohydrates: 79gProtein: 6gFat: 21gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 12mgSodium: 400mgPotassium: 298mgFiber: 3gSugar: 65gVitamin A: 103IUVitamin C: 1mgCalcium: 163mgIron: 2mg
    Keyword coconut poke cake
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!

    Related recipes

    • Cherry Dump Cake with Pineapple
    • Jell-O Poke Cake
    • Easy Ding Dong Cake
    • Old Fashioned Banana Cake
    « 7 Layer Salad
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    kate

    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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      Recipe Rating




    1. Adriana Portillo says

      May 24, 2022 at 3:56 pm

      Hi Kate!
      I am looking forward to making this!

      Reply
      • Kate Shungu says

        May 24, 2022 at 5:38 pm

        Hope you enjoy it! <3

        Reply

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