This Coconut Cream Poke Cake is a coconut lover’s heaven! White cake is soaked with coconut cream, then topped with cool whip and shredded coconut in this easy poke cake recipe. Perfect for those summer potlucks!
I never get sick of poke cakes. It’s impossible to choose a favorite, but this Coconut Poke Cake is at the top of my list, along with Lemon Poke Cake and Banana Split Poke Cake.
Table of Contents
Why This Coconut Cake is Best
A lot of my coconut desserts pair coconut with another flavor. For instance this lemon coconut cake or our homemade mounds candy (with chocolate).
But sometimes you just want that rich, sweet coconut flavor without all the distractions. And while making our homemade coconut cake recipe is awesome, there are times where you want something easier.
Enter: Coconut Cream Poke Cake!
- Starts with a box of white cake mix.
- Cream of coconut saturates the cake with moisture and richness.
- Covered in whipped topping and sweet coconut flakes!
- A delicious chilled dessert for summer!
If you love coconut desserts, this poke cake recipe is a must-try. For another easy dessert, be sure to try our Jello Pie next!
- White cake mix – This is the basis for our coconut cream cake! You will beat it with milk, butter and eggs to form a smooth batter.
- Cream of coconut – A sweet syrupy coconut cream we pour over the poked cake for the best decadent flavor and moisture. You can often find cream of coconut near the cocktail mixers at your grocery store.
- Whipped topping – We use this as a “frosting” for the poke cake. You can use a tub of store bought Cool Whip or try our homemade cool whip. Homemade whipped cream is also delicious on top.
- Shredded sweetened coconut – You can add it to the cake straight from the package or toast the coconut first.
This Coconut Cream Poke Cake is one of the least fussy cake recipes you can make.
Here’s how you do it:
- Make a white cake.
- Poke it all over to create holes.
- Pour cream of coconut over the whole thing.
- Chill for four hours.
- Top with whipped topping and coconut flakes.
Then you’re ready to slice it, serve it and bask in the praise you’ll get from your dinner guests when you serve them this cake!
Tips and Tricks
- I use the handle of a wooden spoon to create holes in my poke cakes. A skewer or the tines of a fork work, too!
- Use a spatula to help spread the cream of coconut evenly across the top of the cake. You want every nook and cranny to absorb that syrupy coconut goodness.
- Store leftovers in the refrigerator covered with foil or in an airtight container. This cake tastes best when its nice and cold.
No, they are not. Coconut cream is a product made from the fat solids of coconut milk. As coconut milk sits, the solids rise to the top, creating a thick substance similar to dairy cream! Cream of coconut is coconut cream that’s been sweetened and thickened even more. It’s similar to sweetened condensed milk but with a real coconut flavor. Make sure to use cream of coconut in this recipe. NOT coconut cream, or you’ll get a very different result.
Absolutely! Your favorite from-scratch white cake recipe will work beautifully here, as long as you bake it in a 9 x 13 pan.
I happen to love the results when I used a boxed mix. Not to mention the convenience!
You could use fresh whipped cream, but it would get runny over time. The stabilized whipped cream holds its shape, which makes it better for using as a “frosting” on cakes and cupcakes.
More Easy Cake Recipes
- Grasshopper Poke Cake: come see why this chocolate mint cake is a family favorite!
- Banana Split Poke Cake: this is a fun recipe to bring to a summer potluck!
- Hummingbird Cake
- Watergate Cake
- Hummingbird Cupcakes
- Strawberry JELL-O Poke Cake: a fun, moist strawberry gelatin cake!
Coconut Cream Poke Cake
For the Cake:
- 1 box white cake mix
- 1 cup whole milk
- ½ cup unsalted butter softened
- 3 large eggs
- 1 can cream of coconut 15 ounce
- 16 ounce frozen whipped topping thawed
- 2 cups shredded sweetened coconut toasted optional
- Preheat oven to 350 degree F. Spray a glass 13×9 baking dish with baking spray. Set aside.
- In a large mixing bowl, beat cake mix with milk, butter and eggs on low speed until moistened. Beat for 2-3 minutes on medium speed until well blended, scraping down the sides of the bowl as necessary.
- Pour cake batter into prepared baking dish. Bake for 36-40 minutes. Remove from oven and immediately poke holes all over the cake, using a wooden skewer (or fork, or handle of a wooden spoon).
- Pour can of cream of coconut slowly over the top of the warm cake, using a spatula to spread it evenly as it falls into the poked holes. Cover with foil and refrigerate for 4 hours, until completely chilled.
- Top cake with thawed whipped topping. Sprinkle coconut generously over the top. Cut into slices and enjoy!
Coconut lovers will fall head over heels for this incredible Coconut Cream Poke Cake!
Does it have to be made in a glass pan?
Nope. It just looks pretty 🙂
Hi this recipe I’ve had from another baker in 1990. It’s simple and light.
I read where you did a comparison and contrast explaining Cream of coconut is coconut cream that’s been sweetened and thickened even more. It’s similar to sweetened condensed milk but with a real coconut flavor. The recipe is only using Cream of coconut and not sweetened condensed milk. My preference is a glass dish. Thanks for your recipe
This may be the best cake I’ve ever tasted!
This recipe is very confusing. You list cream of coconut in the ingredients but you say to use sweetened condensed milk in the directions and the video. Which is it? This recipe is older so I’m surprised you haven’t clarified. Based on the comments, you’re not really good at responding.
The video is actually old, while the recipe is updated. Hope that helps.
Which gives the best flavor, Cream of Coconut or Sweetened Condense Milk? I used a recipe that called for using both. I used this recipe, and it really was just a little too much. The flavor was just too strong. But, just wandering which has the best flavor. Would really love to know!!
I have made that Coconut Cream poke cake, but instead of using sweetened condense milk, try using Cream of coconut, NOT coconut milk but cream of coconut, you get the best coconut flavor cake ever!
In the deep South we use finely chopped pecans in the icing. Have you ever tried that?
Would you be able to use Cream Of Coconut in place of the condensed milk?
I use coconut cream mixed with a instant coconut pudding then pour over the poked cake. I also add coconut extract to the cake batter and frosting. Toast the coconut before sprinkling on top. Extra coconut in the cake batter is also awesome! Can’t get too much coconut!