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We are BIG fans of coconut-flavored treats, especially cake. We took that favorite tropical twist and created a version of our wildly popular Jello Poke Cake.
The base is a white cake that we then poked with holes and filled with cream of coconut AND sweetened condensed milk. We topped it with whipped topping and toasted coconut for the BEST final touch.
The result is a tender cake with TONS of coconut flavor!!! It is crazy easy to make and ready in no time. It’s best chilled, so it’s perfect for making ahead of time.
This coconut poke cake is heaven – a delicious summer dessert that will not disappoint!
For another creamy summer cake, try our Boston Cream Poke Cake.
Why we think you’ll love it:
- An easy shortcut. This easy cake recipe uses a boxed cake mix for an extra quick prep!
- Plan ahead of time. Store your cake in the refrigerator for a few days or the freezer to enjoy later!
- For coconut lovers. It’s packed with delicious tropical coconut flavor.
Coconut Poke Cake Ingredients and Substitutions
- 1 (15.25-ounce) box white cake mix, plus any ingredients listed on box – typically water, vegetable oil, and eggs. Substitute white cake mix with any flavor that pairs with coconut, such as yellow cake mix, strawberry cake mix, or chocolate cake mix.
- 1 (14-ounce) can cream of coconut – not coconut cream or coconut milk. Some grocery stores carry it in the alcoholic beverage section, but it doesn’t contain alcohol.
- 1 (14-ounce) can sweetened condensed milk – not 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 Toast 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.
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 to 1-inch intervals.
- In a medium mixing bowl, mix cream of coconut and sweetened condensed milk. Pour over the warm cake.
- 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.
- CHILL in the refrigerator for 2–4 hours. Top with whipped topping and flaked coconut right before serving.
Kristyn’s Recipe Tips
- Use any flavor of cake mix that pairs well with coconut, like yellow cake mix, strawberry cake mix, or chocolate cake mix.
- Our favorite substitution for a can of cream of coconut: 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.
- We love to make 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.
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 9×13-inch baking pan. Let the cake cool for 15 minutes.
- Poke holes in the cake with a fork at ½ to 1-inch intervals.
- In a medium bowl, mix the cream of coconut and sweetened condensed milk. 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
- Use any flavor of cake mix that pairs well with coconut like yellow cake mix, strawberry cake mix, or chocolate cake mix.
- For a 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.
- To make 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store covered in the refrigerator for 2-3 days.
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.
More Like This
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Jello Poke Cake
3 hrs 50 mins
Boston Cream Poke Cake
45 mins
Oreo Pudding Poke Cake
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Lemon Lime Poke Cake
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Coconut Desserts
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This recipe was originally published August 2023.
Just one question – unsweetened or sweetened coconut flakes?
I like to use sweetened 🙂
This cake was so easy to make and it was a HIT with my dad’s Sunday School Class’s Dinner. Before dad took the cake, I cut several pieces for my husband to try and now he wants me to make another one today, so he can snack on it whenever his sweet tooth raises its head! The only thing I changed was on the box cake recipe. Instead of using water in the cake, I used half & half, so the calories went up significantly, but apparently it was well worth it! Thanks for this recipe. It will definitely be in the favorite section of my must try recipes!
Yay! I’m so happy to hear the cake was a hit! Thanks for sharing!
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.