Coconut Poke Cake

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).

Tips for making this easy coconut poke cake recipe

• You can find Cream of Coconut (“crema de coco”) in the international foods aisle of your local grocery store. If it’s not there, check the aisle with the alcoholic mixers. (Cream of coconut does not contain alcohol, it’s just often used in piña coladas).
• 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

📖 Recipe

Easy 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.

4.82 from 11 votes

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 512 kcal

Ingredients

  

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• 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

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

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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!)