Coconut Cream Poke Cake
If you’re a fan of coconut desserts, this Coconut Cream Poke Cake is about to become one of your favorites. A light and tender cake is baked until golden, then poked and filled with a luscious coconut cream mixture that seeps into every bite. Topped with fluffy whipped topping and a generous layer of toasted coconut, this cake is rich, refreshing, and surprisingly simple to make.
The best part? It tastes even better after chilling, making it an ideal make-ahead dessert for parties, holidays, and special occasions.
Why You’ll Love This Recipe
- Ultra-moist and creamy texture
- Packed with coconut flavor
- Easy to prepare with simple ingredients
- Perfect make-ahead dessert
- Great for potlucks and family gatherings
- Light yet indulgent
Recipe Information
- Prep Time: 15 minutes
- Bake Time: 30 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 45 minutes
- Servings: 12–15
Ingredients
For the Cake
- 1 box white cake mix
- Ingredients required on cake mix package (typically eggs, oil, and water)
For the Coconut Filling
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) coconut milk
- 1 teaspoon coconut extract
For the Topping
- 1 container (8 ounces) whipped topping, thawed
- 2 cups sweetened shredded coconut
Optional Garnishes
- White chocolate shavings
- Fresh berries
- Toasted coconut flakes
- Chopped macadamia nuts
Equipment Needed
- 9×13-inch baking dish
- Mixing bowls
- Wooden spoon handle or skewer
- Rubber spatula
- Baking sheet
Step-by-Step Instructions
Step 1: Prepare the Cake
Preheat the oven according to the cake mix package instructions.
Grease a 9×13-inch baking dish.
Prepare the cake batter according to package directions.
Pour the batter into the prepared baking dish and bake as directed.
Step 2: Cool Slightly
Remove the cake from the oven.
Allow it to cool for about 10–15 minutes.
The cake should still be warm when you add the filling.
Step 3: Poke the Cake
Using the handle of a wooden spoon or a large skewer, poke holes all over the cake.
Space the holes about 1 inch apart.
Make sure the holes go nearly to the bottom of the cake.
Step 4: Prepare the Coconut Filling
In a bowl, whisk together:
- Sweetened condensed milk
- Coconut milk
- Coconut extract
Mix until smooth and well combined.
Step 5: Fill the Cake
Slowly pour the coconut mixture over the warm cake.
Pay special attention to filling the holes so the mixture can soak throughout the cake.
Use a spatula to spread any excess evenly across the surface.
Step 6: Chill the Cake
Cover the cake and refrigerate for at least 2 hours.
For the best flavor and texture, chill for 4 hours or overnight.
Step 7: Toast the Coconut
While the cake chills, spread the shredded coconut on a baking sheet.
Bake at 325°F (163°C) for 5–8 minutes, stirring occasionally.
Toast until lightly golden.
Allow to cool completely.
Step 8: Add the Whipped Topping
Once the cake is thoroughly chilled, spread the whipped topping evenly over the entire surface.
Use an offset spatula or the back of a spoon to create a smooth finish.
Step 9: Add the Coconut
Sprinkle the toasted coconut evenly over the whipped topping.
Gently press some of the coconut into the topping to help it adhere.
Step 10: Serve
Slice into squares and serve chilled.
Garnish with white chocolate shavings, fresh berries, or chopped nuts if desired.
Tips for Success
Pour Filling Slowly
Adding the filling gradually allows it to soak deeply into the cake rather than pooling on top.
Chill Thoroughly
The longer the cake chills, the more flavorful and moist it becomes.
Toast the Coconut
Toasting enhances the coconut flavor and adds a delicious crunch.
Use Full-Fat Coconut Milk
Full-fat coconut milk creates the richest and creamiest filling.
Variations
Coconut Pineapple Poke Cake
Spread 1 cup crushed pineapple over the cake before adding the whipped topping.
Coconut Lime Poke Cake
Add the zest of 2 limes to the filling and garnish with lime slices.
Chocolate Coconut Poke Cake
Use chocolate cake mix instead of white cake mix.
Tropical Coconut Cake
Top with diced mango, pineapple, and toasted coconut.
Storage Instructions
Refrigerator
Store covered in the refrigerator for up to 5 days.
Freezer
Freeze individual portions for up to 2 months.
Wrap tightly and thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes. It’s actually best when made a day in advance because the filling has more time to soak into the cake.
Can I use homemade whipped cream?
Absolutely. Replace the whipped topping with 3 cups of freshly whipped cream.
Can I use a homemade cake instead of a cake mix?
Yes. A homemade vanilla or white cake works beautifully in this recipe.
Why is it called a poke cake?
After baking, holes are poked throughout the cake so a liquid filling can soak inside, creating an extra moist and flavorful dessert.
Final Thoughts
Coconut Cream Poke Cake is an easy, crowd-pleasing dessert that delivers incredible coconut flavor in every bite. The moist cake, creamy coconut filling, fluffy topping, and crunchy toasted coconut combine to create a refreshing treat that’s perfect year-round. Whether you’re serving it at a holiday gathering, summer barbecue, or family dinner, this cake is sure to earn rave reviews and requests for the recipe.