Coconut Poke Cake

If you love coconut, this Easy Coconut Poke Cake is the cake for you! It all starts with a boxed cake mix to keep it simple.

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

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 it really is similar!

Similar to my 7Up Cake, this cake starts with a boxed cake mix. After baking, we’ll poke holes in the cake 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. It’s such a fun twist on a poke cake recipe (also, don’t miss the original version: Jello Poke Cake or a layered version of Lemon Poke Cake).

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

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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

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; 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

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 4–6 hours or overnight.

13x9 inch cake topped with coconut.

Then, this coconut poke cake recipe is ready to serve!

Frequently Asked Questions: Coconut Poke Cake

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

Yes! White looks a little nicer so the whole cake is white, but yellow tastes exactly the same.

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 and freezing

Store the cake in the refrigerator until you’re ready to serve it. I highly recommend serving it straight from the refrigerator, as it’s really delicious 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 other favorites:

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

📖 Recipe

coconut poke cake slice on a white plate.

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
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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 frozen whipped topping, defrosted
  • 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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