This Coconut Cream Poke Cake is a moist, fluffy, and creamy dessert infused with coconut flavor! Made with a simple cake base, soaked in coconut milk, and topped with whipped cream and toasted coconut, it’s a perfect tropical treat for any occasion.
-Why You’ll Love This Recipe
✔️ Super Moist & Creamy – The poke cake technique ensures every bite is rich and flavorful.
✔️ Quick & Easy – Uses cake mix for convenience but tastes homemade.
✔️ Perfect for Coconut Lovers – Every layer is infused with coconut flavor.
✔️ Make-Ahead Dessert – Gets even better overnight, making it great for parties.
-Ingredients
For the Cake:
1 box white or yellow cake mix
3 eggs
½ cup vegetable oil
1 cup water
For the Coconut Cream Filling:
1 can (14 oz) sweetened condensed milk
1 can (13.5 oz) coconut milk
For the Topping:
2 cups whipped topping (Cool Whip or homemade whipped cream)
1 cup shredded coconut (toasted for extra flavor)
½ cup sweetened coconut flakes (optional for garnish)
-Step-by-Step Instructions
Step 1: Prepare the Cake
1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine the cake mix, eggs, vegetable oil, and water. Mix until smooth.
3. Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cake cool slightly but keep it warm for the next step.
-Step 2: Poke & Soak the Cake
1. Using the handle of a wooden spoon or a fork, poke holes all over the cake, about 1 inch apart.
2. In a bowl, mix together sweetened condensed milk and coconut milk.
3. Slowly pour the coconut mixture over the cake, ensuring it soaks into the holes.
4. Let the cake absorb the liquid and cool completely.
-Step 3: Add the Topping
1. Spread the whipped topping evenly over the cake.
2. Sprinkle toasted shredded coconut on top for flavor and crunch.
To toast coconut: Spread shredded coconut on a baking sheet and bake at 325°F (163°C) for 5-7 minutes, stirring occasionally, until golden brown.
-Step 4: Chill & Serve
1. Cover the cake and refrigerate for at least 2 hours (overnight is best for full flavor).
2. Slice and serve chilled for a cool, creamy coconut dessert.
-Serving Ideas
Tropical Touch – Top with pineapple slices for extra island flavor.
Chocolate Drizzle – Drizzle with melted dark chocolate for a chocolate-coconut combo.
Fruity Upgrade – Add fresh mango or passion fruit for a tropical twist.
-Tips for the Best Coconut Poke Cake
✔️ Poke deep holes – This helps the coconut filling soak into the cake completely.
✔️ Use full-fat coconut milk – It gives the cake a rich, creamy texture.
✔️ Chill before serving – The flavors intensify after a few hours in the fridge.
✔️ Don’t over-toast the coconut – It burns quickly, so watch it carefully.
-Variations & Substitutions
Dairy-Free Version – Use coconut whipped cream instead of regular whipped topping.
Berry Coconut Cake – Top with fresh strawberries or raspberries.
From-Scratch Cake – Use a homemade vanilla cake instead of a mix for a fully homemade version.
-Storage & Make-Ahead Tips
Refrigerate – Store in an airtight container in the fridge for up to 4 days.
❄️ Freeze – Freeze individual slices wrapped in plastic for up to 2 months.
-Frequently Asked Questions
1. Can I use coconut cream instead of coconut milk?
Yes! Coconut cream will make the cake even richer and creamier.
2. What’s the best way to poke holes in the cake?
Use the handle of a wooden spoon for larger holes or a fork for smaller holes.
3. Can I make this cake a day ahead?
Absolutely! The cake actually tastes better the next day as it absorbs all the coconut flavors.
-Final Thoughts
This Coconut Cream Poke Cake is an easy, irresistible, and tropical-inspired dessert that’s perfect for any occasion. Whether you’re making it for a party, a family gathering, or just because—you’ll love every bite of its creamy, coconut goodness!
Try it today and enjoy a slice of paradise!