Coconut Poke Cake

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5 from 15 votes

Chilled coconut poke cake is cool, creamy, and prepped in minutes for a tasty tropical treat for coconut lovers!

Prep Time15

Cook Time30

Chill Time2 15

Total Time3

Course: Dessert

Cuisine: American

Servings: slices

Author: Kristyn Merkley

Equipment

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 9x13-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

Recipe tips.

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.

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.

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