Prepare to fall in love with the irresistible Coconut Cream Poke Cake, a luscious dessert that’s as easy to make as it is heavenly to eat. Picture a tender white cake infused with a dreamy blend of cream of coconut and sweetened condensed milk, then topped with clouds of freshly whipped cream and a generous blanket of sweet, toasty coconut. Every bite is a tropical escape, making this cake a crowd-pleasing star at potlucks, summer parties, or simply for treating yourself to a sunny slice at home.

Coconut Cream Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

Gathering just a few simple yet essential ingredients is all it takes to create this magic. Each element brings its own flair, from the moist cake base to the creamy, coconut-rich soak and that unmistakably fresh whipped topping. Here’s what you’ll need—and why you’ll love them!

White cake mix: The perfect fluffy base for soaking up all that coconut goodness; use your favorite brand and follow the box directions for failproof results.
Eggs, oil, and water: Vital for bringing your cake mix to life; be sure to check your cake mix’s instructions for exact amounts.
Cream of coconut (15 ounces): Packed with rich coconut flavor and sweetness, it seeps into every tender crumb and delivers that signature Coconut Cream Poke Cake experience.
Sweetened condensed milk (14 ounces): Adds creamy sweetness and a dense, dessert-like texture when paired with the cream of coconut.
Heavy whipping cream (2 cups): Whips up beautifully light and stable for the decadent topping your cake deserves.
Powdered sugar (1/4 cup): Sweetens the whipped cream without any grittiness, so every bite is smooth.
Vanilla extract (1 teaspoon): Brings nuance and warmth, deepening the aroma of your whipped topping.
Sweetened shredded coconut (1 1/2 cups): The crowning touch—use as is for a soft finish, or toast for an irresistible crunch and golden hue.

How to Make Coconut Cream Poke Cake

Step 1: Bake the Cake

Start by preheating your oven to 350°F (175°C). Prepare the white cake mix as directed on the box, mixing in the eggs, oil, and water until smooth. Pour the batter into a greased 9×13-inch baking dish and bake as directed—about 28 to 32 minutes, or until a toothpick in the center comes out clean. This step lays the soft, spongy foundation your Coconut Cream Poke Cake is known for.

Step 2: Poke the Cake

After baking, let the cake cool for about 10 minutes. Then, using the handle of a wooden spoon, carefully poke holes all over the cake. Go nearly to the bottom, spacing them every couple of inches. This might feel odd, but it’s the secret to letting all that coconut-cream mixture soak in and create those blissful pockets of flavor.

Step 3: Make the Coconut Cream Soak

In a medium bowl, stir together the cream of coconut and sweetened condensed milk until completely blended. Pour this rich, glossy mixture evenly over your warm, poked cake, aiming to fill every hole and corner. Watch it soak in—that’s where the magic happens, transforming every bite of your Coconut Cream Poke Cake into a moist, melt-in-your-mouth delight.

Step 4: Cool Completely

Let the cake sit at room temperature until fully cooled. This gives the coconut mixture time to settle in and ensures your whipped topping won’t melt. Be patient—this step is key for the perfect texture.

Step 5: Whip the Cream

Pour your heavy whipping cream into a chilled bowl and add the powdered sugar and vanilla extract. Beat on medium-high until you get stiff peaks—meaning the cream holds its shape when you lift the beater. Spread this fluffy goodness evenly over the cooled cake, creating a soft, billowy top layer.

Step 6: Add the Coconut Topping

Sprinkle the sweetened shredded coconut generously over the whipped cream. For an extra-special finish, toast the coconut first in a skillet over medium heat until golden brown. This not only adds a lovely crunch, but it makes the Coconut Cream Poke Cake look as stunning as it tastes!

Step 7: Chill and Serve

Refrigerate the cake for at least 2 hours—overnight is even better—so the flavors meld and everything sets up just right. When you’re ready to serve, slice and savor every creamy, coconut-filled bite.

How to Serve Coconut Cream Poke Cake

Garnishes

A finishing touch can send this cake over the top! Try a sprinkle of finely chopped toasted macadamia nuts, a flurry of extra toasted coconut, a few curls of white chocolate, or even a fresh maraschino cherry on each slice for a pop of color and flavor.

Side Dishes

While Coconut Cream Poke Cake is a star all by itself, it pairs beautifully with a scoop of tropical fruit salad, a few slices of fresh pineapple, or a bowl of juicy berries. For adults, a small glass of iced coffee or coconut iced latte is a lovely touch.

Creative Ways to Present

Transform your Coconut Cream Poke Cake into individual parfaits by layering cubes of cake, whipped cream, and coconut in clear glasses. Or bake in cupcake tins and decorate with mini umbrellas for party-ready treats. For a special gathering, serve on a large platter scattered with tropical flowers or palm leaves for a vacation vibe.

Make Ahead and Storage

Storing Leftovers

Cover the cake tightly with plastic wrap or a fitted lid and store in the refrigerator for up to 4 days. The flavors deepen over time, making leftovers possibly even more delicious on day two!

Freezing

For longer storage, freeze individual slices of Coconut Cream Poke Cake wrapped in plastic, then in foil, and place them in an airtight container. They’ll keep nicely for up to one month. Thaw overnight in the refrigerator when you’re ready to enjoy.

Reheating

This cake is best served chilled, so there’s no need to reheat! Simply allow frozen slices to thaw in the fridge, then enjoy straight from the refrigerator—the creamy, cool texture is one of its signature charms.

FAQs

Can I make Coconut Cream Poke Cake ahead of time?

Absolutely! In fact, making it a day in advance gives the coconut and cream mixture more time to soak in, creating an even moister, more flavorful cake. Just keep it chilled until ready to serve.

What’s the difference between cream of coconut and coconut milk?

Cream of coconut is much sweeter and thicker than coconut milk. It’s specifically designed for desserts and delivers that signature flavor and moistness in Coconut Cream Poke Cake, while coconut milk is thinner and less sweet.

Is it necessary to toast the shredded coconut?

Toasting the coconut isn’t required, but it adds a lovely nutty flavor and golden color that make each slice irresistible. You can use it straight from the bag for a softer, more traditional taste, or toast for crunch.

Can I make this cake dairy-free?

With a few swaps—such as using a dairy-free cake mix, replacing sweetened condensed milk and heavy cream with dairy-free alternatives, and choosing a vegan whipped topping—you can adapt this recipe for a dairy-free diet, though the taste will be slightly different.

What kind of cake mix should I use?

A classic white cake mix is the standard for Coconut Cream Poke Cake because of its mild flavor and light color, which lets the coconut flavors shine. Feel free to experiment with yellow cake mix if you prefer a slightly richer base.

Final Thoughts

If you’re craving a dreamy dessert that’s simple to make but tastes like a tropical celebration, you can’t go wrong with Coconut Cream Poke Cake. Try it for your next gathering or surprise your family with a sweet staycation treat—either way, there’ll be requests for seconds!

Coconut Cream Poke Cake Recipe

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4.6 from 19 reviews

Author: admin
Total Time: 3 hours (including cooling and chilling time)
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 is soaked in a rich coconut and sweetened condensed milk mixture, topped with fluffy whipped cream and toasted coconut for a delightful treat.

Ingredients

Scale

For the cake:

1 box white cake mix (plus ingredients listed on the box: usually eggs, oil, and water)

For the filling:

1 can (15 ounces) cream of coconut
1 can (14 ounces) sweetened condensed milk

For the topping:

2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut (toasted if desired)

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Instructions

Preheat oven and prepare the cake: Preheat oven to 350°F (175°C). Prepare and bake the white cake according to the package instructions in a 9×13-inch baking dish. Allow the cake to cool for about 10 minutes.
Make the holes: Using the handle of a wooden spoon, poke holes all over the cake, making sure to go nearly to the bottom.
Prepare the filling: In a bowl, combine the cream of coconut and sweetened condensed milk. Pour this mixture evenly over the warm cake, letting it soak into the holes.
Whip the cream: Allow the cake to cool completely. In a mixing bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
Assemble the cake: Spread the whipped cream evenly over the cooled cake. Sprinkle the shredded coconut generously over the top.
Chill and serve: Refrigerate for at least 2 hours before serving to allow the flavors to meld.