🥥 Coconut Poke Cake Recipe – Moist, Creamy & Bursting with Tropical Flavor!
Craving something sweet, creamy, and irresistibly tropical? Look no further than the coconut poke cake — a classic Southern dessert that’s incredibly easy to make and impossible to forget.
This luscious cake starts with a simple white cake base that’s “poked” full of holes and drenched in rich coconut cream or milk. The result? An ultra-moist texture and intense coconut flavor in every single bite. Topped with fluffy whipped topping and a snow-like layer of shredded coconut, this cake is perfect for holidays, potlucks, BBQs, or anytime you need a make-ahead crowd-pleaser.
Whether you’re a coconut lover or simply want a foolproof dessert that feels homemade with minimal effort, this coconut poke cake will earn a permanent spot in your recipe rotation.
🧰 Recipe Preparation Equipment
You don’t need anything fancy to make this cake. Here’s what to gather:
- 9×13” baking dish (glass or metal)
- Mixing bowl (medium to large)
- Hand or stand mixer (optional)
- Whisk or spatula
- Measuring cups and spoons
- Wooden spoon or skewer (for poking holes)
- Offset spatula (for spreading toppings)
- Plastic wrap or cake cover for storing
🧾 Ingredients
This recipe keeps it easy by starting with boxed cake mix, then takes it to the next level with coconut milk and whipped topping.
For the Cake:
- 1 box white or yellow cake mix (15.25 oz)
- 3 large eggs (or as called for on box)
- ½ cup vegetable oil
- 1 cup water
- 1 teaspoon coconut extract (optional but recommended)
For the Coconut Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk (full-fat preferred)
or - 1 bottle (7 oz) Coco Lopez cream of coconut (popular option)
For the Topping:
- 1 container (8 oz) Cool Whip or whipped topping (thawed)
or - 2 cups homemade whipped cream
- 1 ½ cups sweetened shredded coconut
🍰 How to Make Coconut Poke Cake Recipe
This cake couldn’t be easier! Follow these step-by-step directions to achieve the best results.
Step 1: Bake the Cake
Preheat oven to 350°F (175°C). Prepare your 9×13” baking dish by greasing lightly or spraying with nonstick spray.
In a bowl, prepare the cake mix according to package instructions (usually combining the mix, eggs, oil, and water). Add 1 tsp coconut extract for an extra tropical boost. Mix until smooth.
Pour into the baking dish and bake for 28–32 minutes, or until a toothpick inserted comes out clean.
Step 2: Poke the Cake
Let the cake cool for 10–15 minutes after baking. While still warm (but not hot), use the handle of a wooden spoon or skewer to poke holes all over the cake — about 1 inch apart, going about ¾ of the way through.
📝 Tip: Poke generously! These holes will hold all the coconut filling.
Step 3: Pour the Coconut Filling
In a bowl, whisk together the sweetened condensed milk and coconut milk (or cream of coconut) until well combined.
Slowly pour the mixture over the cake, making sure it seeps into all the holes. It’s okay if some of the liquid pools a bit — it will soak in as the cake rests.
Step 4: Chill the Cake
Cover the cake with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight. This step is key to letting the coconut flavor soak in fully and keeping the texture moist and tender.
Step 5: Add the Topping
Once chilled, spread the Cool Whip or whipped cream evenly over the top of the cake. Then sprinkle shredded coconut generously over the entire surface.
Optional: Lightly toast some of the shredded coconut for added crunch and color contrast.
🔁 Variations
Make this coconut poke cake your own with these delicious twists:
🌺 Pineapple Coconut Poke Cake
Add crushed pineapple (drained) between the cake and topping layer or mix it into the whipped cream.
🍫 Chocolate Coconut Cake
Use chocolate cake mix instead of white — the combo of coconut and chocolate is dreamy!
🍋 Lemon Coconut Cake
Add 1 tablespoon lemon zest to the cake batter and a little lemon juice to the coconut milk mixture for a citrusy twist.
🥥 Toasted Coconut Top
Toast shredded coconut in the oven at 350°F for 5–7 minutes before topping for a nutty crunch.
🎂 Layered Coconut Cake
Double the recipe and layer in a trifle dish or as a 2-layer cake with filling in the middle.
📌 Cooking Notes
- Cake mix brand doesn’t matter much; just choose your favorite white or yellow variety.
- Coconut milk vs. cream of coconut: Coconut milk is lighter and less sweet. Cream of coconut is thicker and richer (like Coco Lopez). Use whichever suits your taste.
- Be sure to cool the cake before adding whipped topping, or it will melt.
🍽️ Serving Suggestions
Serve this chilled coconut poke cake as a:
- Dessert at Easter, Mother’s Day, or Christmas
- Tropical touch at summer BBQs or pool parties
- Sweet ending to seafood dinners or Hawaiian-themed meals
- Easy make-ahead option for potlucks
Top with fresh strawberries, pineapple, or even a drizzle of white chocolate sauce for extra flair.
💡 Helpful Tips
- Let the cake sit overnight for the absolute best texture and flavor.
- Don’t rush the poking process — poke deep and wide to allow for full absorption.
- Store in the fridge, tightly covered, for up to 5 days.
- Use Cool Whip for stability or make your own whipped cream if serving immediately.
- Add a dash of salt to the coconut milk mixture if using cream of coconut for balance.
⭐ Tips for the Best Coconut Poke Cake
- Poke while warm: This helps the cake absorb the coconut milk mixture better.
- Use coconut extract: Just a teaspoon adds bakery-level flavor.
- Don’t skimp on the chill time: Refrigerating overnight locks in moisture.
- Layer your topping: A generous mound of whipped cream and coconut adds texture and visual appeal.
- Make it ahead: It gets better as it sits, making this a perfect make-ahead dessert!
⏱️ Time Breakdown
- Prep Time: 15 minutes
- Bake Time: 30 minutes
- Chill Time: 4–24 hours
- Total Time: About 5 hours (including chill time)
📊 Nutritional Information (Per Serving – Based on 12 slices)
- Calories: ~420
- Protein: 4g
- Fat: 22g
- Carbohydrates: 50g
- Sugar: 35g
- Sodium: 330mg
Nutrition may vary based on cake mix and toppings used.
❓ FAQs
Q: Can I make coconut poke cake ahead of time?
Yes! In fact, it’s best made a day ahead so the flavors soak in fully.
Q: Can I use homemade cake instead of boxed mix?
Absolutely. Any white or yellow cake recipe will work; just bake in a 9×13″ pan.
Q: What’s the difference between coconut milk and cream of coconut?
Coconut milk is thinner and less sweet, while cream of coconut is thick and syrupy (often used in piña coladas). Both work in this recipe — it’s up to your taste!
Q: How long will coconut poke cake last in the fridge?
Up to 5 days, covered. It may become slightly softer over time, but still delicious.
Q: Can I freeze it?
Yes, you can freeze the unfrosted cake after soaking, then thaw and add topping later. For best texture, we recommend enjoying fresh from the fridge.
✅ Conclusion
This coconut poke cake recipe is everything a great dessert should be: moist, rich, simple to prepare, and bursting with flavor. It’s the ultimate fusion of convenience and indulgence — boxed cake meets homemade magic.
Whether you’re making it for your family, your friends, or your own sweet tooth, this cake will always deliver tropical bliss in every bite.
Ready to taste paradise? Bake this cake today — and let every forkful transport you to a coconut-filled getaway.
