If you’re dreaming of a dessert that’s creamy, tropical, and so easy you’ll want to make it for every occasion, the Coconut Cream Poke Cake is truly a must-try! This cake starts with a fluffy white base soaked with a luscious combo of cream of coconut and sweetened condensed milk, making each slice melt-in-your-mouth delicious. Topped with billowy whipped topping and a snowstorm of sweetened shredded coconut, this crowd-pleaser is the kind of treat that disappears fast at potlucks and birthday parties. You’ll love how simple yet impressive it is—trust me, there’s magic in every bite!

Coconut Cream Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

For the Cake:
- 1 box (15.25 oz) white cake mix (plus ingredients listed on the box)
For the Topping:
- 1 can (14 oz) cream of coconut
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1 cup sweetened shredded coconut

How to Make Coconut Cream Poke Cake

Step 1: Bake the Cake

Start by preparing your white cake mix just as the box instructs, using the required eggs, oil, and water. Pour the batter into a 9×13-inch pan for the perfect thickness. Bake until a toothpick comes out clean and the kitchen smells downright irresistible!

Step 2: Poke the Cake

Let the cake cool for about 5 minutes, then, using the handle of a wooden spoon, poke holes all over the warm cake. Be generous—more holes mean more creamy filling in every bite (which is never a bad thing!).

Step 3: Make the Soaking Mixture

In a mixing bowl, whisk together the cream of coconut and sweetened condensed milk until smooth and well combined. This duo is what takes a good poke cake into Coconut Cream Poke Cake bliss territory!

Step 4: Soak the Cake

Slowly pour the coconut-milk mixture evenly over the entire cake, letting it seep deep into every hole and crevice. Don’t rush; let gravity work its magic to produce maximum moistness and flavor absorption.

Step 5: Chill

Cover the cake with foil or plastic wrap and refrigerate for at least 2 hours, though overnight chilling is even better. This allows all the tropical goodness to soak in and gives you a cool, refreshing dessert.

Step 6: Top and Decorate

Just before serving, spread the whipped topping in a thick, even layer over the chilled cake. Finish things off with a generous sprinkle of sweetened shredded coconut. If you’re feeling fancy, toast the coconut first for extra color and crunch!

How to Serve Coconut Cream Poke Cake

Garnishes

Bringing some flair to your Coconut Cream Poke Cake is easy—simply add a handful of toasted coconut on top just before serving for delectable crunch and a hint of golden color. For a tropical twist, a scattering of finely diced pineapple or a few maraschino cherries make every slice feel like a celebration!

Side Dishes

This cake is rich and creamy, so light and refreshing sides work best. Consider pairing it with a simple fruit salad brimming with mango, kiwi, or berries, or serve alongside a cup of strong coffee or fragrant tea to balance the sweetness. It’s just as perfect at a summer barbecue as it is at a holiday gathering!

Creative Ways to Present

While a big pan of poke cake is classic, try cutting the cake into neat squares for a dessert buffet, layering it into parfait jars with extra whipped topping, or even turning it into mini trifle cups for individual servings. No matter how you slice (or spoon) it, Coconut Cream Poke Cake always makes a splash.

Make Ahead and Storage

Storing Leftovers

Tightly cover any leftover Coconut Cream Poke Cake and store it in the refrigerator. The cake will stay moist and delicious for up to 4 days. In fact, many swear it tastes even better after a night or two as the flavors deepen!

Freezing

If you’d like to freeze, wrap the un-topped cake (after soaking, but before adding whipped topping and coconut) tightly in plastic and foil. It will keep well for up to 2 months. When ready to serve, thaw in the fridge overnight, then add the whipped topping and coconut just before enjoying.

Reheating

Coconut Cream Poke Cake is best served cold, straight from the refrigerator. If you accidentally left it out or want to refresh the flavor, just pop the cake back in the fridge for an hour before serving. Avoid microwaving, as it can melt the whipped topping and ruin the texture.

FAQs

Can I use homemade whipped cream instead of store-bought topping?

Absolutely! Homemade whipped cream is a beautiful way to elevate the Coconut Cream Poke Cake even further. Just make sure it’s whipped to medium peaks and stabilized with a touch of powdered sugar if you want it to hold up for a day or two.

Is it possible to make this cake gluten-free?

Yes, you can swap the white cake mix for your favorite gluten-free cake mix. Just follow the box instructions, and you’ll still get all the tropical joy without the gluten.

Can I toast the coconut for the topping?

You sure can, and it’s a delicious upgrade! Spread the shredded coconut on a baking sheet, bake at 350°F for about 5-7 minutes, stirring often, until golden brown. Let it cool before sprinkling on top for extra crunch and flavor.

Can I make the Coconut Cream Poke Cake a day ahead?

Definitely! In fact, chilling the cake overnight lets the creamy filling soak in fully, making every bite perfectly moist. Just wait to add the whipped topping and coconut until right before you serve.

What kind of cream of coconut should I use?

Look for canned cream of coconut like Coco Lopez, usually found in the cocktail mixer aisle. Don’t substitute with coconut milk or coconut cream—cream of coconut is sweetened and thick, which gives the cake its signature flavor and texture.

Final Thoughts

If you’re craving a taste of the tropics and a show-stopping dessert with minimal fuss, Coconut Cream Poke Cake is calling your name! Every bite is sweet, moist, and incredibly satisfying. Give this recipe a try—your friends and family will be begging for seconds (and for the recipe)!

Coconut Cream Poke Cake Recipe

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4.7 from 26 reviews

Author: admin
Total Time: 2 hours 40 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the tropical flavors of this Coconut Cream Poke Cake. A moist white cake soaked in a coconut and sweetened condensed milk mixture, topped with whipped cream and shredded coconut for a delightful dessert experience.

Ingredients

Scale

For the Cake:

1 box (15.25 oz) white cake mix (plus ingredients listed on the box)

For the Topping:

1 can (14 oz) cream of coconut
1 can (14 oz) sweetened condensed milk
1 tub (8 oz) whipped topping (like Cool Whip)
1 cup sweetened shredded coconut

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Instructions

Bake the White Cake: Prepare and bake the white cake according to the package instructions in a 9×13-inch pan.
Prepare the Coconut Mixture: In a bowl, whisk together the cream of coconut and sweetened condensed milk until smooth.
Poke the Cake: Remove the baked cake from the oven and let it cool slightly. Using the handle of a wooden spoon, poke holes all over the cake.
Soak the Cake: Slowly pour the coconut mixture over the cake, allowing it to seep into the holes.
Chill the Cake: Cover the cake and refrigerate for at least 2 hours or overnight.
Top and Serve: Before serving, spread the whipped topping over the cake and sprinkle with shredded coconut. Keep refrigerated until ready to serve.