If you’re a fan of light, fluffy cakes that are rich, moist, and packed with coconut flavor, then this Coconut Cream Poke Cake is about to become your new favorite dessert! This is the kind of cake that disappears quickly at potlucks, family gatherings, and holiday parties. It’s ridiculously easy to make, yet tastes like something from a fancy bakery.
The best part? It only requires a few simple ingredients—most of which you probably already have in your pantry!
So, let’s dive in and learn how to make this absolutely delicious and unforgettable dessert. But before we get into the nitty-gritty details, let’s talk a little about poke cakes and why they’re such a game-changer in the world of desserts!
What is a Poke Cake?
If you’ve never had a poke cake before, let me introduce you to one of the most genius baking hacks ever. A poke cake is exactly what it sounds like—a cake that has holes “poked” into it after baking. These holes allow you to pour in a flavorful liquid (such as sweetened condensed milk, pudding, or fruit puree), which soaks into the cake, making it ultra-moist and bursting with flavor.
The result? A soft, creamy, melt-in-your-mouth cake that stays moist for days!
This Coconut Cream Poke Cake is the ultimate tropical twist on this classic dessert. It features a fluffy white cake base, infused with a luscious blend of sweetened condensed milk and coconut milk, then topped with whipped cream and toasted coconut. Every bite is pure heaven!
Ingredients for Coconut Cream Poke Cake
One of the reasons I love this recipe is because it requires minimal ingredients but delivers maximum flavor. Here’s what you’ll need:
For the Cake:
- 1 box white cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
For the Coconut Cream Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 teaspoon vanilla extract (optional, but adds extra flavor!)
For the Topping:
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1 cup sweetened shredded coconut
Optional Garnishes:
- Toasted coconut flakes
- White chocolate shavings
- Fresh berries for a pop of color
Step-By-Step Instructions
Step 1: Bake the Cake
- Preheat your oven to 350°F (175°C).
- Prepare the white cake mix according to the instructions on the box. Pour the batter into a greased 9×13-inch baking pan.
- Bake the cake according to the package instructions, usually around 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool for about 10 minutes.
Step 2: Poke the Cake & Add Coconut Cream Mixture
- Using the handle of a wooden spoon, a fork, or a skewer, poke holes all over the cake.
- In a medium bowl, mix together sweetened condensed milk, coconut milk, and vanilla extract.
- Slowly pour this mixture over the cake, making sure it seeps into the holes.
- Cover the cake and refrigerate for at least 1 hour (or overnight for even better flavor).
Step 3: Add the Toppings
- Once the cake has soaked up all that delicious coconut goodness, spread the whipped topping evenly over the cake.
- Sprinkle the shredded coconut generously over the top.
- If you want an extra layer of flavor, lightly toast some of the coconut in a dry pan over medium heat until golden brown, then sprinkle it on top.
Step 4: Chill & Serve
- Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
- Slice into squares, serve, and enjoy every delicious bite!
Why You’ll Love This Coconut Cream Poke Cake
✅ Super Moist & Creamy – Thanks to the coconut cream filling, this cake stays moist for days!
✅ Easy to Make – With just a handful of ingredients, you can whip this up in no time.
✅ Perfect for Any Occasion – Great for birthdays, BBQs, holidays, and potlucks!
✅ Make-Ahead Friendly – This cake actually tastes better the next day, making it perfect for prepping in advance.
Variations & Substitutions
Want to switch things up? Here are a few fun variations of this Coconut Cream Poke Cake:
🌴 Piña Colada Poke Cake – Add crushed pineapple into the coconut cream mixture for a tropical twist. You can also drizzle a little pineapple juice on top before serving!
🍫 Chocolate Coconut Cake – Use a chocolate cake mix instead of white cake for a rich, decadent treat.
🥥 Coconut & Almond Joy Cake – Sprinkle chopped almonds and mini chocolate chips on top for an Almond Joy-inspired cake.
🍰 Homemade Cake Option – If you don’t want to use a boxed cake mix, you can make a homemade white or vanilla cake from scratch!
Storage & Make-Ahead Tips
- Refrigeration: Store the cake in the refrigerator, covered, for up to 5 days.
- Freezing: You can freeze slices of this cake for up to 3 months. Wrap individual slices in plastic wrap and place them in an airtight container before freezing.
- Best Way to Serve: Always serve this cake chilled for the best flavor and texture.
Frequently Asked Questions
1. Can I use homemade whipped cream instead of Cool Whip?
Absolutely! If you prefer homemade whipped cream, whip 2 cups of heavy cream with ¼ cup powdered sugar until stiff peaks form.
2. Can I use coconut extract for extra coconut flavor?
Yes! If you want a stronger coconut flavor, add ½ teaspoon of coconut extract to the cake batter or the whipped topping.
3. Can I use coconut cream instead of coconut milk?
Yes, but keep in mind that coconut cream is much thicker and richer. You may need to dilute it slightly with milk to get the right consistency.
Final Thoughts: The Best Coconut Cake You’ll Ever Make!
If you love easy, creamy, and irresistibly delicious desserts, then this Coconut Cream Poke Cake needs to be on your baking list. With its moist texture, rich coconut flavor, and dreamy whipped topping, it’s a guaranteed crowd-pleaser.
Whether you’re making this for a party, a family dinner, or just because you’re craving something sweet, this cake will not disappoint. Try it once, and I promise—it’ll become one of your favorite go-to recipes!
👉 Have you tried this recipe? Let me know in the comments below! I’d love to hear how it turned out for you. 😊🍰