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Chilled coconut poke cake is cool, creamy, and prepped in minutes for a tasty tropical treat!
For the coconut Lovers!
I am a big fan of coconut-flavored treats, especially cake. I took that favorite tropical twist and created a version of our wildly popular Jello Poke Cake.
This coconut poke cake is perfection – a delicious summer dessert that will not disappoint!
What’s to love:
- An easy shortcut. This easy cake recipe uses a boxed cake mix for an extra quick prep!
- Make ’em mini. Easily change this recipe to cupcakes using the steps below.
- Plan ahead of time. Store your cake in the refrigerator for a few days or freezer to enjoy later!
- For coconut lovers. It’s packed with delicious tropical coconut flavor.
Ingredients
PREP TIME: 15 minutes
COOK TIME: 30 minutes
- 1 (15.25-ounce) box white cake mix, plus any ingredients listed on box – typically water, vegetable oil, and eggs.
- 1 (14-ounce) can cream of coconut – different than coconut cream and very different from coconut milk, so be sure to purchase the correct type. Some grocery stores carry it in the alcoholic beverage section, but it doesn’t contain alcohol.
- 1 (14-ounce) can sweetened condensed milk – do not use evaporated milk
- 1 (8-ounce) tub whipped topping – or 2 cups homemade Whipped Cream using heavy cream, powdered sugar, and vanilla extract
- 1 (8-ounce) package flaked coconut, or toasted coconut – optional
How to Make Coconut Poke Cake
- CAKE. Prepare 1 (15.25-ounce) box cake according to the package directions. Bake in a 9×13 inch baking pan. Let the cake cool for 15 minutes.
- SAUCE. Poke holes in the cake with a fork at ½–1-inch intervals.
- In a medium mixing bowl, mix 1 (14-ounce) can cream of coconut and 1 (14-ounce) can sweetened condensed milk and pour over the warm cake.
- CHILL in the refrigerator for 2–4 hours. Top with 1 (8-ounce) tub whipped topping, then 1 (8-ounce) package of flaked coconut right before serving.
Make Coconut Poke Cupcakes
- Use foil cupcake liners as the coconut mixture will soak through the paper liners.
- Let the cupcakes cool and use a fork to poke holes. Pour the coconut mixture over the cupcake and chill.
- Top with Cool Whip and coconut flakes.
More Like This
- More poke cakes: Jello Poke Cake, Boston Cream Poke Cake, Oreo Pudding Poke Cake
- More coconut desserts: Coconut Cake Recipe, German Chocolate Cake, Coconut Macaroons, Coconut Cookies
More collections: Easy Cake Recipes, Cakes that Feed a Crowd, Holiday Cakes
Coconut Poke Cake
Chilled coconut poke cake is cool, creamy, and prepped in minutes for a tasty tropical treat perfect for summer.
Ingredients
- 1 (15.25-ounce) box white cake mix, plus any ingredients listed on box
- 1 (14-ounce) can cream of coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) tub whipped topping (or 2 cups whipped cream)
- 1 (8-ounce) package flaked coconut, or toasted coconut, optional
Instructions
- Prepare the cake as directed on the box and bake in a 9-x-13-inch baking pan. Let the cake cool for 15 minutes.
- Poke holes in the cake with a fork at ½–1-inch intervals.
- In a medium bowl, mix the cream of coconut and sweetened condensed milk and pour over the warm cake.
- Chill in the refrigerator for 2–4 hours. Top with whipped topping, then flaked coconut right before serving.
Video
Notes
Cream of coconut substitution. Cook a can of coconut cream with ½ cup of sugar and ½ teaspoon vanilla on low heat until the sugar dissolves and the mixture is smooth.
Store, covered, in the refrigerator for 2-3 days.
Freeze the cake for up to 3 months. Cover the cake tightly with plastic wrap and again with aluminum foil before placing it in the freezer. Chill in the fridge to thaw.
Nutrition
Serving: 1g, Calories: 417kcal, Carbohydrates: 50g, Protein: 4g, Fat: 23g, Saturated Fat: 20g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Cholesterol: 12mg, Sodium: 80mg, Potassium: 244mg, Fiber: 4g, Sugar: 46g, Vitamin A: 102IU, Vitamin C: 1mg, Calcium: 112mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Can I use another flavor of cake mix?
- Substitute white cake mix with any flavor that pairs with coconut such as yellow cake mix, strawberry cake mix, or chocolate cake mix.
toasted coconut?
- Top the cake with toasted shredded coconut.
- Preheat the oven to 325°F. Line a baking sheet with parchment paper and spread the coconut in an even layer. Bake for 3 minutes. Stir and bake another 2-3 minutes until a light golden brown.
- Cool it and use it to sprinkle on the cake. Sweetened coconut toasts faster so keep an eye on it.
avoid a soggy poke cake?
- The cake should be soft and very moist, but not so wet that it is mushy. Bake the cake completely before removing it from the oven. Drizzle the coconut mixture equally over the poked holes. If it pools into one place it will make one spot extra wet while other spots are left dry.
How to store coconut poke cake?
- This coconut cream poke cake needs to be stored in the refrigerator. Keep it covered and it will last for 2-3 days.
How to Freeze?
- Freeze the cake for up to 3 months. Note that the texture will be much softer after it thaws. Cover the cake tightly with plastic wrap and again with aluminum foil before placing it in the freezer. Chill in the fridge to thaw.
This cake was such a hit and so easy to make! Can’t wait to make this again!
This deserves to be recognized! Every bite tastes like heaven! I’m obsessed!
The cake turned out incredibly moist and delicious because of the cream of coconut and sweetened condensed milk. It was a hit at our family gathering. thanks for sharing.
Am making this cake for Nurses Week upcoming on Monday, May 6, 2024. This looks so yummy and will definitely fit in the Hawaiian theme for the week! Hope I win the baking contest
Thanks Kristyn
I am going to make this for Thanksgiving. How far ahead can I make the cake and store in the refrigerator before adding the topping and coconut?
The cake should last for a few days in the fridge.