Tropical Dream Coconut Poke Cake

Welcome to the ultimate guide for creating a truly unforgettable dessert: the Coconut Cream Poke Cake. This recipe transforms a simple boxed cake mix into a moist, sweet, and tropical delight that tastes like sunshine on a plate. Imagine a fluffy cake infused with a rich, creamy coconut filling, topped with a light whipped frosting and a generous sprinkle of toasted or plain coconut flakes. It’s an effortless dessert that delivers maximum flavor, making it a perfect choice for summer gatherings, potlucks, or simply a treat for your family.

THE IRRESISTIBLE CHARM OF A COCONUT CREAM POKE CAKE

There’s something uniquely enchanting about coconut desserts, and this Coconut Cream Poke Cake stands out as a true star. It’s more than just a cake; it’s an experience. Each bite transports you to a tropical paradise, with its incredibly moist texture and a burst of sweet coconut flavor. Even those who claim not to be coconut enthusiasts often find themselves charmed by this cake’s subtle yet satisfying profile. Its ease of preparation belies its gourmet taste, making it a beloved recipe among home bakers and dessert lovers alike. If you’re yearning for a taste of the tropics without the fuss, this simple yet extraordinary cake is your answer.

“Every time I make it for company or to take to a gathering, it’s a hit! If your friends and family love coconut, they will LOVE this simple, delicious cake.”
– Kitty W.

WHY THIS COCONUT POKE CAKE WILL BE YOUR NEW FAVORITE DESSERT

This Coconut Cream Poke Cake isn’t just another recipe; it’s a culinary secret weapon for effortlessly impressive desserts. Here’s why it deserves a permanent spot in your recipe collection:

• Effortless Preparation: Starting with a boxed cake mix simplifies the baking process immensely, perfect for busy schedules or beginner bakers.
• Unforgettable Flavor: The combination of a moist cake, a rich coconut cream soak, and a fluffy topping creates a symphony of textures and flavors that’s truly addictive. It’s tropical, sweet, and comforting all at once.
• Perfect for Any Occasion: Whether it’s a casual family dinner, a backyard BBQ, a holiday celebration, or a special gathering, this cake is always a crowd-pleaser. Its elegant presentation makes it look like you spent hours in the kitchen!
• Moisture Guaranteed: The “poke” method ensures that every inch of the cake is saturated with the creamy coconut filling, resulting in an incredibly moist and tender crumb that stays fresh for days.
• Customizable: While delightful as is, this cake offers plenty of room for personal touches, from toasting the coconut to adding other tropical fruits.

FREQUENTLY ASKED QUESTIONS ABOUT COCONUT CREAM POKE CAKE

Can I toast the shredded coconut for extra flavor?

Absolutely! While the cake is delicious with untoasted shredded coconut, toasting it can add a deeper, nuttier flavor and a lovely golden hue. To toast, simply spread the shredded coconut in a single layer on a baking sheet. Bake in a preheated oven at 325°F (160°C) for about 3 to 7 minutes, stirring occasionally, until it reaches your desired level of golden brown and fragrance. Keep a close eye on it, as coconut can burn quickly!

Where can I find cream of coconut?

Cream of coconut is a key ingredient for this recipe, and it’s essential not to confuse it with coconut milk. You can typically find cream of coconut in the beverage mixer aisle of most grocery stores, often near cocktail ingredients. Although it’s usually shelved with alcoholic mixers, cream of coconut itself is non-alcoholic. The most common and highly recommended brand is Coco Lopez due to its perfect sweetness and thickness. Avoid brands that are too thin or lack the rich sweetness of traditional cream of coconut, as it significantly impacts the cake’s flavor and texture.

Can I use coconut milk instead of cream of coconut?

No, definitely not. It is crucial not to substitute coconut milk for cream of coconut in this recipe. These two ingredients are very different in terms of consistency, sweetness, and fat content. Coconut milk is much thinner and unsweetened, or only lightly sweetened, whereas cream of coconut is thick, syrupy, and intensely sweet. Using coconut milk will result in a watery, mushy cake that lacks the intended flavor and texture. Stick to cream of coconut for the best results.

Does this cake need to be refrigerated?

Yes, due to the whipped topping and the moist nature of the poke cake, it absolutely needs to be refrigerated. Cover the cake tightly with plastic wrap or aluminum foil to prevent it from drying out and to protect it from absorbing other odors in your refrigerator. Stored properly in the fridge, this Coconut Cream Poke Cake will stay fresh and delicious for up to 5 days, though it rarely lasts that long!

Can Coconut Cream Poke Cake be frozen?

Technically, yes, you can freeze this cake. However, be aware that freezing and thawing can sometimes alter the cake’s texture. It might become slightly softer or a little mushier after thawing compared to when it was freshly made. If you choose to freeze it, wrap individual slices or the entire cake tightly in plastic wrap, then an additional layer of aluminum foil, to prevent freezer burn. Thaw it in the refrigerator overnight before serving. While still enjoyable, the texture might not be as perfect as a fresh slice.

ESSENTIAL INGREDIENTS FOR YOUR COCONUT CREAM POKE CAKE

Crafting this delightful cake requires just a few key ingredients, many of which are pantry staples. Here’s a closer look at what you’ll need and some helpful tips:

• White Cake Mix: This is your base for an incredibly easy start. A standard 13.25 or 15.25 ounce box works perfectly. While a classic white cake mix offers that pristine look, a French Vanilla cake mix can also be used for a slightly richer flavor, though it might result in a less bright white cake.
• Ingredients to Prepare the Cake (Egg Whites, Oil & Water): Always follow the package directions for your specific cake mix. For a moister cake, some bakers prefer to substitute milk for water. You can also swap vegetable oil for melted butter to add richness, but be mindful that butter might slightly alter the cake’s color. Using only egg whites helps maintain a whiter cake, which complements the coconut theme beautifully.
• Cream of Coconut: This is a non-negotiable ingredient for the filling. As mentioned in the FAQs, cream of coconut is thick, sweet, and intensely flavored. It often separates in the can, so be sure to open it and stir it thoroughly until smooth before pouring. Look for brands like Coco Lopez for the best results. Do NOT use coconut milk.
• Whipped Topping (such as COOL WHIP): An 8-ounce container, thawed, provides a light and airy frosting. While homemade whipped cream is a delicious alternative, store-bought whipped topping offers greater stability, especially if the cake will be stored for more than a day. Homemade whipped cream tends to break down more quickly, so it’s best for cakes that will be consumed on the same day.
• Sweetened Flaked Coconut: An 8-ounce package is used for the topping. The flakes add texture and intensify the coconut flavor. If you’re not a fan of the chewy texture of shredded coconut, you can finely chop it or omit it entirely. Alternatively, toasting the coconut flakes before sprinkling them on top adds a beautiful golden color and a deeper, nuttier flavor that many adore.

STEP-BY-STEP GUIDE: HOW TO MAKE COCONUT CREAM POKE CAKE

Making this incredible coconut poke cake is surprisingly simple. Just follow these easy steps:

1. Prepare and Bake the Cake

Begin by preparing your white cake mix according to the package directions. Ensure you use a 9×13-inch baking pan, lightly greased and floured, or lined with parchment paper, to prevent sticking. Once prepared, bake the cake as instructed by the mix’s guidelines until a toothpick inserted into the center comes out clean. This usually takes about 30-35 minutes.

2. Poke the Holes

Immediately after removing the warm cake from the oven, use a large fork or the handle of a wooden spoon to poke holes evenly across the entire top surface of the cake. These holes are essential for allowing the creamy coconut filling to seep deep into the cake, creating its signature moistness. Aim for holes about 1 inch apart.

3. Saturate with Cream of Coconut

Open your can of cream of coconut. It’s very important to stir it thoroughly first, as the thick coconut cream and liquid often separate while sitting. Once well combined, pour the creamy coconut mixture evenly over the entire warm, poked cake. Spread it gently with a spatula to ensure it coats the whole surface and begins to seep into all the holes. The warmth of the cake will help it absorb beautifully.

4. Cool Completely

Allow the cake to cool completely at room temperature. This step is crucial. If you frost the cake while it’s still warm, the whipped topping will melt, leading to a runny mess. Patience here ensures a beautiful and stable finished product.

5. Frost and Top

Once the cake is completely cool, spread the thawed whipped topping evenly over the entire surface. Then, generously sprinkle the sweetened flaked coconut over the whipped topping. If you’ve opted to toast your coconut, this is the time to add those golden, fragrant flakes.

6. Chill and Serve

For the best flavor and texture, cover the cake and refrigerate it for at least a couple of hours before serving. This chilling time allows the coconut flavors to deeply infuse into the cake and the filling to fully set, making each slice wonderfully moist and flavorful. Slice and enjoy!

EXPERT TIPS FOR THE ULTIMATE COCONUT CREAM POKE CAKE

• Embrace the Chill: While tempting to dive in immediately, this cake truly shines after several hours (or even overnight) in the refrigerator. The chilling period allows the flavors to meld and the cake to become incredibly moist.
• Cream of Coconut Consistency: Always stir your cream of coconut thoroughly before pouring. It naturally separates, and a well-mixed can ensures an even, sweet saturation of your cake.
• Customize Your Cake Base: For a slightly different twist, try using a yellow cake mix instead of white. The subtle vanilla notes can complement the coconut beautifully.
• Beyond Basic Topping: Enhance your cake with a drizzle of white chocolate or a scattering of macadamia nuts for added indulgence and texture.
• Clean Slices: For perfectly clean slices, run your knife under hot water and wipe it clean between each cut. This prevents the frosting and coconut from sticking.

COCONUT CREAM POKE CAKE RECIPE

This easy Coconut Cream Poke Cake starts with a boxed cake mix and is covered with a creamy and sweet cream of coconut filling and a coconut topping! It’s a tropical delight that’s simple to make and always a crowd-pleaser.

Recipe Summary

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 12
• Author: Brandie Skibinski

Ingredients

• 1 box white cake mix (13.25 or 15.25 ounce)
• Ingredients needed to make cake: egg whites, oil, and water (as per cake mix instructions)
• 15 ounce can cream of coconut
• 8 ounce container COOL WHIP, thawed
• 8 ounce package sweetened flaked coconut

Instructions

1. Prepare 1 box white cake mix with the ingredients needed (egg whites, oil, and water) according to package directions for a 9×13-inch baking pan and bake.
2. Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.
3. Open 15 ounce can cream of coconut (making sure to stir it first) and pour over warm cake.
4. Evenly coat the whole cake and spread it around. It will soften and sink into the holes as you spread it over the warm cake.
5. Let cake cool completely then frost with 8 ounce container COOL WHIP, thawed.
6. Evenly top the cake with 8 ounce package sweetened flaked coconut.
7. This cake tastes best after it has cooled for a few hours in the refrigerator. Slice then serve.

Video Guide

Notes

• A 13.25 ounce or a 15.25 ounce boxed cake mix works with this recipe.
• Keep cake refrigerated.
• This cake tastes best after it has cooled for at least a couple of hours. It gives it time for the coconut flavors to really soak in.
• Cream of coconut (not coconut milk!) can usually be found in the same aisle as all of the other alcoholic drink mixers. Cream of coconut is non-alcoholic though. It is sweet like sweetened condensed milk with a coconut flavor. Coconut milk CAN NOT be substituted for cream of coconut.
• When opening the can of cream of coconut you will usually need to stir it since it can separate. Sometimes you can find it now in a squeeze bottle for convenience.

Nutritional Information (Estimate per serving)

• Calories: 457 kcal
• Carbohydrates: 74g
• Protein: 4g
• Fat: 16g
• Sodium: 399mg
• Fiber: 3g
• Sugar: 53g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

CRAVING MORE DELICIOUS RECIPES?

If you loved this Coconut Cream Poke Cake, you’re in for a treat! Explore more delightful recipes that are perfect for any occasion:

• Coconut Cream Pie Bars
• Coconut Bread
• Frosted Coconut Sugar Cookie Bars
• Italian Cream Cake
• Butter Pecan Poke Cake
• Cinnamon Roll Poke Cake
• Hawaiian Poke Cake
• 35 Poke Cake Recipes
• 50 Easter Recipes

Originally published: May 2012
Updated & Republished: April 2025