If you’re a coconut lover, pull up a chair, because this Coconut Cream Poke Cake is about to be your new favorite. It starts with a boxed white cake mix boosted with coconut cream pudding. While the cake’s still hot, you poke holes all over it and pour on a sweet mixture of cream of coconut and sweetened condensed milk. It soaks right down into every hole.
After a good long chill, it gets topped with fluffy whipped topping and a snowy layer of coconut flakes. Every bite is cool, creamy, and so moist it practically melts. It’s a dream for potlucks, holidays, and summer cookouts, and it’s actually better when you make it the day before.
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Why You’ll Love This Recipe
- Incredibly moist: The coconut soak sinks into every hole, so every slice is rich and tender.
- Starts with a cake mix: About 10 minutes of prep is all it takes.
- Triple coconut flavor: Coconut cream pudding, cream of coconut, and coconut flakes.
- Make-ahead friendly: It needs to chill anyway, and it’s even better the next day.
- Serves a crowd: One 9×13 pan gives you 24 slices.
Ingredients Breakdown
Here’s what goes into this coconut poke cake. You’ll find exact amounts in the recipe card at the bottom of the page.
- White cake mix: One 15.25-ounce box, any brand. It makes a light, fluffy base.
- Eggs, milk, and vegetable oil: These replace whatever the box calls for and make the cake extra rich.
- Coconut cream instant pudding mix: One 3.4-ounce box adds coconut flavor and makes the cake even more moist.
- Vanilla extract: A teaspoon rounds out the flavor.
- Cream of coconut: One 15-ounce can. It’s thick and sweet, made for desserts and drinks. It’s not the same thing as coconut milk or coconut cream, so look for “cream of coconut” on the label.
- Sweetened condensed milk: One 14-ounce can, stirred into the cream of coconut to make the soak.
- Cool Whip: An 8-ounce container, thawed, makes a light, fluffy topping.
- Sweetened coconut flakes: Sprinkle on as much or as little as you like.
Step-by-Step Instructions
1. Heat the oven
Preheat your oven to 350°F and spray a 9×13-inch pan with cooking spray.
2. Make and bake the cake
Mix the cake mix, eggs, milk, oil, pudding mix, and vanilla until smooth. A hand mixer makes quick work of it. Pour the batter into the pan and bake for 32 to 35 minutes, until a toothpick poked in the center comes out clean.
3. Stir together the soak
In a medium bowl, stir the cream of coconut and sweetened condensed milk together until combined.
4. Poke and pour
While the cake is still hot, poke holes all over the top with the round handle of a wooden spoon. Slowly pour the coconut mixture over the cake, trying to fill the holes as you go. Let the cake cool completely.
5. Add the topping
Once the cake is cool, spread the Cool Whip over the top and sprinkle on as much coconut as you like.
6. Chill
Refrigerate the cake for at least 8 hours before serving.
Tips and Variations
- Poke while it’s hot: A warm cake soaks up the coconut mixture much better than a cool one.
- Pour slowly: Take your time so the soak fills the holes instead of pooling on top.
- Don’t rush the chill: The cake needs time to soak up all that coconut goodness. Give it at least 2 hours if you’re in a pinch, but closer to 8 hours is best. It’s even better the next day.
- Cool completely before topping: Whipped topping will melt and slide right off a warm cake.
- Toast the coconut: For a nutty twist, toast the coconut flakes in a dry skillet until lightly golden before sprinkling them on.
- Add a tropical touch: A few chopped macadamia nuts on top add a nice crunch.
How to Serve This Recipe
Serve this coconut cream poke cake straight from the fridge, cut into squares. It’s cool and creamy, which makes it especially welcome on a warm day.
With its tropical flavor, it’s a perfect finish to a cookout menu like Grilled Huli Huli Chicken or Grilled Hawaiian BBQ Chicken. Bringing it to a party? It’ll fit right in on a dessert table next to a Best Key Lime Pie.
Frequently Asked Questions
Is cream of coconut the same as coconut milk?
No. Cream of coconut is thick and sweetened, made for desserts and drinks. Coconut milk and coconut cream are unsweetened, so they won’t work the same way here.
When do I poke the holes?
Poke them while the cake is still hot, using the round handle of a wooden spoon. Then pour the coconut mixture over it right away.
How long does poke cake need to chill?
At least 8 hours is best. If you’re short on time, give it at least 2 hours. It’s even better the next day.
Can I make coconut poke cake ahead of time?
Yes, and you should! Since it needs a long chill anyway, it’s a perfect make-ahead dessert.
How do I know when the cake is done baking?
Bake it at 350°F for 32 to 35 minutes, until a toothpick inserted in the center comes out clean.
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Coconut Cream Poke Cake
Equipment
- 9x13-inch baking pan
- Hand mixer
- Mixing bowls
- Wooden spoon (for poking holes)
- Rubber spatula
Ingredients
Cake
- 1 (15.25 oz) box white cake mix any brand
- 3 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 (3.4 oz) box coconut cream instant pudding mix
- 1 teaspoon vanilla extract
Coconut soak
- 1 (15 oz) can cream of coconut
- 1 (14 oz) can sweetened condensed milk
Topping
- 8 oz container Cool Whip thawed
- sweetened coconut flakes to sprinkle
Instructions
- Heat the oven to 350°F and spray a 9x13-inch pan with cooking spray.
- Mix the cake mix, eggs, milk, oil, pudding mix and vanilla until smooth. Pour into the pan and bake for 32 to 35 minutes, until a toothpick comes out clean.
- Stir the cream of coconut and sweetened condensed milk together in a medium bowl.
- While the cake is still hot, poke holes all over it with the round handle of a wooden spoon. Slowly pour the coconut mixture over the top, trying to fill the holes. Let the cake cool completely.
- Once cool, spread with the Cool Whip and sprinkle with as much coconut as you like.
- Refrigerate for at least 8 hours before serving.
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- Chill time: The cake needs time to soak up the coconut mixture. Give it at least 2 hours, but closer to 8 hours is best; it's even better the next day.
- Nutrition: Estimated per slice from the ingredients, using about 1/2 cup coconut flakes.
