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Chilled coconut poke cake is cool, creamy, and prepped in minutes! This tasty tropical treat is a perfect summer dessert.
If you love Coconut Cake, you will love this tropical coconut poke cake! It’s as popular as our Coconut Cream Pie!
For the coconut Lovers!
We love coconut flavors! They are so tropical tasting and yummy. We make lots of poke cakes and knew we had to try a coconut version.
Let me tell you, this coconut poke cake is a must! It is moist and delicious and filled with so much coconut flavor – PERFECT for the coconut lovers. The coconut cream mixture makes this dessert creamy and very flavorful.
If you like cake and coconut, give this simple cake a try. It’s perfect for summer and it will not disappoint.
How to Make It
This coconut poke cake recipe is easy to make and creamy.
CAKE. 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.
SAUCE. 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 together and pour over the warm cake.
CHILL. Chill in the refrigerator for 2–4 hours. Top with whipped topping, then flaked coconut right before serving.
Recipe Tips
Cream of coconut poke cake is made with a box cake mix and is so simple!
Cream of coconut is 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.
If you cannot find a can of cream of coconut you can make your own.
- In a saucepan heat up 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.
Boxed cake mix. The ingredients on the back of the cake mix often include water, vegetable oil, and eggs. Be sure you have what your box of cake mix calls for.
You can substitute white cake mix with any flavor that you think will taste great with the coconut flavor like yellow cake mix, strawberry cake mix, or chocolate cake mix.
Homemade Whipped Cream topping can be used in place of a container of Cool Whip. You just need whipped cream, powdered sugar, and vanilla extract.
Make Coconut Poke Cupcakes
Instead of making a 9×13 cake, you can make cupcakes as directed on the box. 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.
Storing Info
STORE. This coconut cream poke cake needs to be stored in the refrigerator. Keep it covered and it will last for 2-3 days.
FREEZE. You can also freeze the cake for up to 3 months just note that the texture will be much softer after it thaws. Be sure to cover the cake tightly with plastic wrap and again with aluminum foil before placing it in the freezer. Chill in the fridge to thaw.
Recipe FAQ
You can choose to 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 for 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.
You can use any flavor of cake mix that you think pairs well with coconut, I used yellow. Bake the cake as directed on the box and then add the coconut syrup as directed in the recipe.
The cake should be soft and very moist, but not so wet that it is mushy. Bake the cake all the way before removing it from the oven. Drizzle the coconut mixture equally over the holes you poked in the cake. If it all pools into one place it will make one spot extra wet while other spots are left dry.
For more Poke Cake Recipes, Try:
- Red Velvet Poke Cake
- Boston Cream Poke Cake
- Oreo Pudding Poke Cake
- Banana Pudding Poke Cake
- Jello Poke Cake
Coconut Poke Cake
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.