Coconut Poke Cake

Coconut poke cake starts with a white cake mix that’s poked with luscious coconut cream filling then finally topped with Cool Whip and toasted coconut.

Why this recipe works

Coconut poke cake is sweet and light with a super tender crumb. This beauty is made extra easy with a cake mix, a can of coconut cream, sweetened condensed milk, and Cool Whip topping. It’s like sinking your teeth into a cloud of sweet coconut bliss!

I have made many, many poke cakes over the years and while I top my pineapple poke cake with a little shredded coconut, I’ve yet to concoct a recipe dedicated solely to that refreshing tropical fruit. I think it’s high time we got a good old fashioned coconut poke cake recipe on the blog.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE MIX – I recommend using white cake mix here, but yellow cake mix will also do the trick. We used the kind that requires oil, water, and eggs but you can easily substitute with the kind that uses butter (simply omit the eggs, oil, and water called for in the ingredients section below and follow the back of your box). While it requires quite a bit more work you’re always welcome to use my classic white cake or classic yellow cake recipe in place of the premade mixes.

COCONUT CREAM – Make sure you are using coconut cream and not coconut milk – the textures of the two are very different. This recipe relies on the thickness of coconut cream and you will not get the same results if you swap it with coconut milk. We have not tested this recipe using cream of coconut. Cream of coconut is much sweeter compared to coconut cream and may be too overpowering when mixed with the sweetened condensed milk in this recipe.

TOPPING – 16 ounces of Cool Whip should be plenty for the top of this cake. You can make your own stabilized whipped cream if preferred.

COCONUT – We lightly toast our shredded coconut for the topping, but it browns quickly so keep an eye on it and only toast on a low setting.

CHERRIES – Maraschino cherries pair well with coconut and add a nice pop of red. Feel free to omit them if you aren’t a fan.

How to Make Coconut Poke Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
2. In a mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Blend until smooth.
3. Pour the cake batter into the prepared baking dish and bake for approximately 28 to 30 minutes or until the top of the cake is golden and a toothpick inserted comes out clean. Allow the cake to cool down (about 1 hour).
4. While the cake cools, make the filling by combining the coconut cream and condensed milk in a bowl. Stir until smooth.
5. Once cooled, poke holes into the top two-thirds of the cake with the end of a wooden spoon (spacing the holes 1 inch apart).
6. Pour the filling over the cake, making sure the mixture gets into the holes by spreading it with a soft silicone spatula.
7. Allow the cake to chill for 30 minutes.
8. Spread the whipped topping over the cake and top with the toasted shredded coconut and maraschino cherries (if desired). Serve immediately or refrigerate until ready.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve your coconut poke cake either chilled or just about at room temperature with an optional topping of toasty shredded coconut and a maraschino cherry. This cake is perfect for summer potlucks or parties as well as Easter with a refreshing kick of tropical coconut. Enjoy!

More Poke Cake Recipes

• Pineapple Poke Cake
• Raspberry Poke Cake
• Boston Cream Poke Cake
• Banana Pudding Poke Cake

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Coconut Poke Cake

Coconut poke cake is made extra easy with a cake mix, a can of coconut cream, sweetened condensed milk, and Cool Whip topping.

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IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dessert

Cuisine: American

Servings: 15 servings

2 hours hrs 15 minutes mins

Calories: 445

Author: Amanda Davis

Ingredients

• ▢ 14.25 ounce white cake mix
• ▢ ¾ cup water 170ml
• ▢ ½ cup vegetable oil 99ml
• ▢ 3 eggs
• ▢ 13.66 ounce can of coconut cream
• ▢ 14 ounce can of sweetened condensed milk
• ▢ 16 ounces whipped topping thawed. such as Cool Whip
• ▢ 1 cup sweetened shredded coconut toasted
• ▢ maraschino cherries optional as garnish

Things You’ll Need

• ▢
  13×9 baking dish
• ▢
  Hand mixer
• ▢
  Mixing bowls
• ▢
  Wooden spoon

Before You Begin

• Make sure you are using coconut cream and not coconut milk – the textures of the two are very different. This recipe relies on the thickness of coconut cream and you will not get the same results if you swap it with coconut milk.
• We have not tested this recipe using cream of coconut. Cream of coconut is much sweeter compared to coconut cream and may be too overpowering when mixed with the sweetened condensed milk in this recipe.
• I recommend using white cake mix here, but yellow cake mix will also do the trick. We used the kind that requires oil, water, and eggs but you can easily substitute with the kind that uses butter (simply omit the eggs, oil, and water called for in the ingredients section below and follow the back of your box).

Instructions

• Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
• In a mixing bowl, combine the cake mix, water, vegetable oil, and eggs. Blend until smooth.
  14.25 ounce white cake mix, 3/4 cup water, 1/2 cup vegetable oil, 3 eggs
• Pour the cake batter into the prepared baking dish and bake for approximately 28 to 30 minutes or until the top of the cake is golden and a toothpick inserted comes out clean. Allow the cake to cool down (about 1 hour).
• While the cake cools, make the filling by combining the coconut cream and sweetened condensed milk. Stir until smooth.
  13.66 ounce can of coconut cream, 14 ounce can of sweetened condensed milk
• Once cooled, poke holes into the top two-thirds of the cake with the end of a wooden spoon (spacing the holes 1 inch apart).
• Pour the filling over the cake, making sure the mixture gets into the holes by spreading it with a soft silicone spatula.
• Allow the cake to chill for 30 minutes.
• Spread the whipped topping over the cake and top with the toasted shredded coconut and maraschino cherries (if desired). Serve immediately or refrigerate until ready.
  16 ounces whipped topping, 1 cup sweetened shredded coconut

How to Toast Shredded Coconut

• Heat oven to 325F. Line a baking sheet with parchment paper and add the shredded coconut. Place the baking sheet in the oven and toast for a few minutes, or until golden brown.

  TIP – Shredded coconut will brown very quickly, going from golden to dark in minutes; make sure to keep an eye on it and only toast on a low setting.

Expert Tips & FAQs

• You can bake and assemble the poke cake a day ahead of time, cover it, and store it in the refrigerator. In fact, poke cakes taste even better after having ample time to chill in the fridge. If using the maraschino cherries, it is best to add them to the cake right before serving, as the liquid will bleed and dye the whipped topping over time.
• Store the cake, covered, in the refrigerator for 4-5 days.
• To Freeze – I would recommend holding off on the whipped topping and toasted coconut if you plan on freezing it so it’s easier to wrap. After allowing the cake to chill in the fridge (step 7), wrap the cake a few times with plastic wrap followed by a layer of foil. Freeze for up to 3 months. Thaw in the refrigerator overnight then frost and decorate when ready to serve.

Nutrition

Serving: 1serving | Calories: 445cal | Carbohydrates: 48g | Protein: 6g | Fat: 26g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 272mg | Potassium: 262mg | Fiber: 1g | Sugar: 35g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 165mg | Iron: 1mg

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