Coconut Cream Poke Cake is a soft, fluffy 9×13 dessert soaked with a rich coconut mixture (coconut milk and sweetened condensed milk) and topped with whipped topping and toasted coconut. It's an easy, no-fuss cake that stays incredibly moist and is perfect for potlucks, holidays, or anytime you need a reliable crowd-pleaser.
A Bakery-Style Coconut Cake That's Surprisingly Easy
This is one of those cakes that feels a little special without requiring anything complicated. The texture is what makes it stand out. That coconut soak settles into every bite so you don't end up with dry cake anywhere, and the chilled topping keeps it light instead of heavy.
It's the kind of dessert that works just as well for Easter or summer gatherings as it does for a simple Sunday dinner. And if you've ever had a poke cake that turned out soggy or uneven, this one fixes that with a balanced soak and the right timing.
FAQs
Cream of coconut is thick, sweet, and syrupy. It's usually found near drink mixers. It's not the same as coconut milk or coconut cream, and swapping those will change the flavor and texture.
Yes, and it's actually better that way. Making it the day before gives the coconut mixture time to fully soak in and set.
You don't have to, but it makes a big difference. Toasting adds flavor and gives a slight crunch that balances the soft cake.
Keep it covered in the refrigerator for up to 4 days. Serve it cold straight from the fridge.
It can be frozen, but the texture of the whipped topping may change slightly. If freezing, do so before adding the topping for best results.
Ingredients
See the recipe card below that has the printable, full ingredient list and instructions.
Cake
- White cake mix (15.25 ounce box) - A light, neutral base that lets the coconut flavor shine
- Egg whites, oil, and water (from box instructions) - Creates a soft, fluffy texture without heaviness
Coconut Soak
- Cream of coconut (15 ounce can) - The key ingredient that makes the cake rich, sweet, and ultra moist
- Sweetened condensed milk (½ cup) - Adds sweetness and helps create that creamy texture throughout
- Vanilla extract (1 teaspoon) - Rounds out the flavor and keeps it from tasting one-note
Topping
- Cool Whip (8 ounce, thawed) - Light and airy, balances the richness of the soak
- Sweetened shredded coconut (1 cup, toasted) - Adds texture and a deeper coconut flavor
Instructions
Preheat the oven according to the cake mix directions and grease a 9×13 baking dish.
Prepare the cake mix using the egg whites, oil, and water listed on the box. Pour the batter into the pan and bake until a toothpick inserted in the center comes out clean.
Let the cake cool for about 10 to 15 minutes. It should still be slightly warm when you move to the next step.
In a bowl, whisk together the cream of coconut, sweetened condensed milk, and vanilla until smooth.
Use the handle of a wooden spoon or a large straw to poke holes all over the cake, spacing them about an inch apart. Go deep, but not all the way through.
Slowly pour the coconut mixture over the cake, letting it soak into the holes. Don't rush this step or it will sit on top instead of absorbing.
Let the cake cool completely, then cover and refrigerate for at least 2 to 3 hours, or overnight for best results.
Spread the thawed whipped topping evenly over the chilled cake.
Sprinkle the toasted coconut over the top and serve cold.
Tips
- Use cream of coconut, not coconut milk. This is what gives the cake its signature flavor
- Poke the cake while it's still slightly warm so it absorbs evenly
- Pour the coconut mixture slowly so it soaks in instead of pooling
- Chill long enough. This is what sets the texture and makes slicing clean
More Coconut Recipes
Recipe
Coconut Poke Cake
Ingredients
Cake
- 15.25 ounces white cake mix
- plus ingredients listed on the box: usually egg whites, oil, and water
Coconut Soak
- 15 ounce
can cream of coconut, well stirred
- ½ cup
sweetened condensed milk
- 1 teaspoon vanilla extract
Topping
- 8 ounces whipped topping like Cool Whip, thawed
- 1 cup sweetened shredded coconut toasted
Instructions
For the cake
- Preheat the oven according to the cake mix package directions. Grease a 9×13-inch baking dish.
- Prepare the white cake mix according to package instructions. Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 10-15 minutes after removing it from the oven. The cake should still be warm when you poke it.
For the coconut soak
- In a medium bowl, whisk together the cream of coconut, sweetened condensed milk, and vanilla extract until smooth and fully combined.
- Using the handle of a wooden spoon or a large straw, poke holes all over the warm cake, spacing them about 1 inch apart. Make sure to poke almost to the bottom without going through the cake completely.
- Slowly pour the coconut mixture evenly over the cake, allowing it to soak into the holes. Take your time so it absorbs instead of pooling on top.
- Let the cake cool completely, then cover and refrigerate for at least 2-3 hours (overnight is even better).
Toast the coconut
- Spread the shredded coconut in an even layer on a baking sheet.
- Bake at 325°F for 5-8 minutes, stirring every 2 minutes, until golden brown. Watch carefully, it can burn quickly.
- Let cool completely before using.
Add the topping
- Once the cake is fully chilled, spread the thawed Cool Whip evenly over the top.
- Sprinkle the toasted coconut generously over the whipped topping.
- Slice and serve cold for the best texture.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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