Coconut Cream Poke Cake

Enjoy this light, refreshing Coconut Cream Poke Cake after dinner tonight! Perfect to bring to a potluck or BBQ this year!

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**I’ve partnered with Pillsbury to bring you some great recipes! All opinions are 100% my own, of course!!**

Coconut Cream Poke Cake recipe is perfect for a brunch, potluck or a sweet dessert after any meal. Light and delicious!

Hi, my name is Aimee and I love cake.

You can put a giant display of hundreds of different desserts in front of me, and 99% of the time, I will choose cake (krispie treats are the only other option I choose first). And if it’s a poke cake. I’m sold.

Not to say I wouldn’t try the other desserts, I mean, I have a sweet tooth like the rest of you. BUT, when it comes to cake? I get weak.

Coconut Cream Poke Cake recipe is perfect for a brunch, potluck or a sweet dessert after any meal. Light and delicious!

Today’s recipe is a sweet Coconut Cream Poke Cake. I used Pillsbury’s new Purely Simple White Cake Mix. And I have to tell you guys…this was GOOD. And by good, I totally mean, “I ate three pieces in one evening, good.”

If you’re not familiar with poke cakes, one scroll through my cake index and you will see nearly a dozen varieties! There are many thoughts on HOW to make a poke cake, but here are the main tips I have to share:

  • Use a clear, glass 13×9 baking dish. I love how pretty these cake look in a clear pan…you can see the beautiful crumb!
  • I prefer to use a cake mix instead of a from scratch recipe for all my poke cakes. I think they hold up better to the “poking” and filling! It’s like they were made for it!
  • When you remove your poke cake from the oven, you want to immediately POKE it. I use a wooden skewer to poke about 50 holes all over the top! You can use a fork, the handle of a wooden spoon, or a meat thermometer (yes, I’ve done that)!
  • Poke cakes get their name from the poking….duh. But what makes them moist and delicious is what you POUR into those poked holes. For today’s cake I used a can of sweetened condensed milk. But I have other varieties that use gelatin or pudding too! You can also your cream of coconut (not coconut milk). DELISH.
  • Allow your cake to cool before adding your whipped topping. Otherwise, it will melt right into those poked holes (not necessarily a bad thing though)!

Coconut Cream Poke Cake recipe is perfect for a brunch, potluck or a sweet dessert after any meal. Light and delicious!

This is the season for Mother’s Day brunches, graduations, and family potlucks! Pillsbury wants you to CELEBRATE MORE! I think this can certainly be achieved by making today’s coconut cake, right? Here are a few more ideas:

  • Surprise mom with a Cupcake Bouquet of flowers this year! I’d totally rather have edible flowers given to me!
  • I love these Spring Sundae Cupcakes for dessert with the family! Great treat idea for a rainy day!
  • Make a cookie cake and decorate it with your graduates colors with frosting!

Coconut Cream Poke Cake recipe is perfect for a brunch, potluck or a sweet dessert after any meal. Light and delicious!


Yield: 16 servings

Coconut Cream Poke Cake

Prep Time 15 minutes
Cook Time 40 minutes
Additional Time 4 hours
Total Time 4 hours 55 minutes

Moist, delicious Coconut Cream Poke Cake recipe!


For the Cake:

  • 1 box white cake mix
  • 1 cup milk
  • ½ cup unsalted butter, softened
  • 3 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 16 oz frozen whipped topping, thawed
  • 2 cup shredded sweetened coconut


  1. Preheat oven to 350 degree F. Spray a glass 13x9 baking dish with baking spray. Set aside.
  2. 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.
  3. 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).
  4. Pour can of sweetened condensed milk 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.
  5. Top cake with thawed whipped topping. Sprinkle coconut generously over the top. Cut into slices and enjoy!

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 235Total Fat: 18gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 52mgSodium: 78mgCarbohydrates: 17gFiber: 1gSugar: 13gProtein: 3g

Did you make this recipe?

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Still looking for more Poke Cake recipes? Here’s a couple of my favorites!


 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!


Strawberry JELL-O Poke Cake: a fun, moist strawberry gelatin cake!

Here are a few delicious POKE CAKE recipes from my friends:

Coconut Cream Poke Cake recipe is perfect for a brunch, potluck or a sweet dessert after any meal. Light and delicious!

  **I am part of the Pillsbury Celebrate More Blogger Ambassador program. The J.M. Smucker Company has sent me free product samples and compensated me to develop a spring recipe. All opinions are 100% my own. I’m so thankful to my sponsors who help keep my cost down, and the food on the table!**

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 13, 2015

Comments & Reviews

  1. 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!!

  2. 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!

  3. 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!

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