Craving a dessert that’s light, moist, and tastes like a tropical vacation in every bite? This Coconut Cream Poke Cake is your new go-to. Whether you’re planning a summer barbecue, potluck, or just a quiet night in, this easy poke cake hits the sweet spot. With minimal effort, a box of white cake mix transforms into a moist, creamy dream soaked in coconut flavor and topped with fluffy whipped cream and sweet shredded coconut. Trust us—it’s everything you didn’t know you were missing.
1. Introduction: Why Coconut Cream Poke Cake is the Star Dessert
There’s something magical about coconut. Its tropical essence turns everyday recipes into memorable experiences. And when that coconut is paired with a fluffy white cake and drenched in sweet, creamy goodness, the result is nothing short of extraordinary.
Coconut Cream Poke Cake isn’t just another cake—it’s a crowd-pleasing dessert that checks every box:
- ✅ Easy to make
- ✅ Uses common pantry staples
- ✅ Feeds a crowd
- ✅ Bursts with coconut flavor
Unlike elaborate cakes that require baking skills or decorating talent, this one is refreshingly simple. You bake, poke, pour, top, and chill. That’s it. But don’t be fooled by its simplicity—its rich, creamy texture makes it feel like something you’d find in a fancy bakery. It’s the kind of dessert that disappears fast at parties and keeps people asking for the recipe.
2. What Is a Poke Cake?
A poke cake is exactly what it sounds like—a cake that you poke holes into after baking, then pour a liquid mixture over it. This allows the cake to absorb all the flavors and moisture, making every bite incredibly soft and flavorful.
Poke cakes became popular in the 1970s thanks to boxed cake mixes and instant pudding. Today, we’ve taken the concept to new heights with flavor-infused fillings like coconut cream, caramel, chocolate ganache, fruit purées, and more.
The Coconut Cream Poke Cake features:
- A base of white cake (light and fluffy)
- A filling of cream of coconut and sweetened condensed milk (rich and velvety)
- A topping of whipped cream and shredded coconut (light and airy)
The result? A moist, tropical, no-fuss dessert that tastes like summer.
3. Why This Recipe Works – Benefits and Unique Flavor
Here’s why this coconut cream poke cake stands out:
✅ Incredible Moisture
The cream of coconut and condensed milk blend seeps deep into the cake, making it ultra-moist without being soggy.
✅ Tropical Flavor Explosion
With real coconut cream and flakes, you get rich coconut flavor in every bite—no artificial taste here.
✅ Effortless Yet Elegant
A few ingredients, no special equipment, and yet the result looks and tastes impressive.
✅ Make-Ahead Friendly
This cake actually gets better with time. Let it chill for a few hours—or overnight—and the flavor intensifies.
✅ Versatile
Perfect for birthdays, cookouts, holidays, or a weeknight treat. You can dress it up or keep it simple.
4. Ingredients – What You’ll Need
Here’s your short and simple grocery list:
| Ingredient | Purpose |
|---|---|
| 1 box white cake mix | The fluffy cake base |
| Eggs, oil, water | As required by the box instructions |
| 1 can (15 oz) cream of coconut | Provides that signature coconut flavor and sweetness |
| 1 can (14 oz) sweetened condensed milk | Adds richness and moisture |
| 1 tub (8 oz) whipped topping (Cool Whip) | Creamy, light topping |
| 1 package (7 oz) sweetened shredded coconut | Texture and garnish |
💡 Tip: Use “cream of coconut” like Coco López—not to be confused with unsweetened coconut milk.
5. Step-by-Step Instructions (with Pro Tips)
Step 1: Bake the Cake
- Preheat your oven to 350°F (175°C).
- Prepare the white cake mix according to package instructions.
- Pour into a 9×13-inch greased baking dish.
- Bake until golden brown and a toothpick inserted in the center comes out clean (usually 28–30 minutes).
🔥 Pro Tip: Don’t overbake! A slightly undercooked cake will soak up the liquid better.
Step 2: Poke the Cake
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
- Make about 25–30 evenly spaced holes, going halfway through the cake.
🕳️ Pro Tip: The more holes, the more evenly your filling will soak through.
Step 3: Mix the Coconut Cream Filling
- In a bowl, combine the cream of coconut and sweetened condensed milk.
- Whisk until smooth.
- Pour the mixture slowly and evenly over the cake, allowing it to seep into the holes.
Step 4: Let It Cool Completely
- Let the cake come to room temperature.
- Then refrigerate for at least 4 hours, ideally overnight.
❄️ Pro Tip: Chilling allows the flavors to develop and gives the cake its signature moist texture.
Step 5: Frost and Garnish
- Once chilled, spread the whipped topping evenly over the top.
- Sprinkle generously with shredded coconut.
🥥 Optional: Toast half the coconut in a dry skillet for a golden, nutty topping.
6. Expert Tips for Success
- Use a metal or glass pan for even baking. Avoid silicone.
- Chill before serving. This cake tastes best after 6–8 hours in the fridge.
- Make it pretty. Sprinkle toasted coconut, add lime zest, or serve with a cherry on top.
- Don’t substitute coconut milk for cream of coconut—they’re not the same!
7. Coconut Cream Poke Cake Variations
Want to put your own spin on this recipe? Try these:
🌴 Piña Colada Version
- Add crushed pineapple between the cake and whipped topping for a tropical twist.
🍫 Chocolate Coconut Dream
- Use chocolate cake mix instead of white cake for a Mounds-bar-inspired dessert.
🍓 Strawberry Coconut Delight
- Top with sliced strawberries and a drizzle of strawberry syrup for a fruity flair.
🌾 Gluten-Free
- Use a gluten-free white cake mix and double-check other ingredient labels.
8. Make-Ahead Instructions and Storage Tips
🕒 Make-Ahead
- Bake and soak the cake up to 2 days in advance.
- Add whipped topping and coconut the day of serving for best texture.
❄️ Storage
- Store covered in the refrigerator for up to 5 days.
- Do not freeze—the texture becomes soggy and loses appeal.
🥶 Freezer Tip: If you must freeze, do so before adding the whipped topping.
9. Frequently Asked Questions (FAQ)
Q: Can I use homemade whipped cream instead of Cool Whip?
A: Yes! Just make sure it’s stabilized with gelatin or powdered sugar to hold up in the fridge.
Q: What’s the difference between coconut milk and cream of coconut?
A: Cream of coconut is thicker, sweeter, and used in desserts. Coconut milk is thin and savory—don’t mix them up.
Q: Is this recipe kid-friendly?
A: Absolutely. It’s sweet, soft, and fun to make with kids.
Q: Can I add alcohol like rum for an adult version?
A: Yes, you can add a tablespoon of rum to the coconut milk mixture for a piña colada flavor.
10. Serving Ideas and Pairings
- Serve chilled with tropical fruits like mango, kiwi, or pineapple on the side.
- Pair with a light coconut latte or iced coffee.
- Great with a scoop of vanilla bean ice cream or mango sorbet.
11. Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 432 |
| Sugar | 40g |
| Total Fat | 18g |
| Saturated Fat | 15g |
| Carbohydrates | 59g |
| Protein | 4g |
| Sodium | 210mg |
| Cholesterol | 45mg |
12. Final Thoughts: The Dessert That Feels Like a Tropical Getaway
This Coconut Cream Poke Cake delivers sunshine in every bite. It’s rich, moist, and packed with coconut flavor—all with minimal effort. It’s the kind of dessert you’ll find yourself making again and again, not just because it’s easy, but because it’s that good.
Whether you’re new to baking or a dessert connoisseur, this cake deserves a spot in your rotation. It captures everything we love about tropical flavors, but in the easiest way possible.
13. Printable Recipe Card
📌 Save this recipe for later and print it below!
Coconut Cream Poke Cake
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Chill Time: 4 hours
- Servings: 12 slices
Ingredients:
- 1 box white cake mix (plus eggs, oil, and water as per box)
- 1 can (15 oz) cream of coconut
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping
- 1 package (7 oz) shredded coconut
Instructions:
- Bake cake according to box instructions in a 9×13-inch pan.
- While warm, poke holes using a wooden spoon handle.
- Mix cream of coconut and sweetened condensed milk. Pour over cake.
- Let cake cool, then chill for 4 hours or overnight.
- Spread whipped topping and sprinkle coconut on top.
- Chill and serve cold. Enjoy!
