A soft, fluffy white cake soaked through with sweet cream of coconut and condensed milk, then topped with clouds of whipped topping and a snowy layer of coconut flakes. This coconut cream poke cake is the moistest, easiest coconut cake you’ll ever make.
Let’s talk about the poke. As soon as the cake comes out of the oven, you poke holes all over it with the handle of a wooden spoon. Then a mixture of cream of coconut and sweetened condensed milk gets poured over the top. It seeps down into every hole and soaks into the warm cake, so every bite is sweet, coconutty and incredibly moist.
The cake itself starts with a box of white cake mix, boosted with coconut cream instant pudding for extra flavour and a tender crumb. After a long chill in the fridge, it’s topped with Cool Whip and coconut, and it tastes like a tropical cream pie in cake form.
It’s perfect for Easter, holidays, potlucks, birthdays and summer picnics, and it’s even better made the day before.
Why You’ll Love This Coconut Cream Poke Cake
- Ultra-moist: soaked through with cream of coconut and condensed milk.
- Big coconut flavour: coconut pudding, cream of coconut and flakes.
- Cake mix shortcut: easy and reliable.
- Make-ahead: it actually tastes better the next day.
- Feeds a crowd: 24 slices from one 9×13 pan.
Ingredient Notes & Easy Substitutions
White cake mix – Any brand works. The pudding mix makes it richer and moister.
Coconut cream instant pudding – Adds coconut flavour right into the cake. Use the instant kind.
Cream of coconut – This is the thick, sweetened coconut product often used in cocktails, not coconut cream or coconut milk. It’s what gives the soak its sweetness and flavour.
Sweetened condensed milk – Makes the soak rich and creamy.
Cool Whip – A light, fluffy topping. Thaw it in the fridge before spreading. Homemade stabilised whipped cream works too.
Sweetened coconut flakes – Sprinkle as much as you like. Toasting them first adds a nutty flavour.
Step-by-Step Guide to Making Coconut Cream Poke Cake
1. Make the cake
Heat the oven to 350°F. Mix the cake mix, eggs, milk, oil, pudding mix and vanilla until smooth, pour into a greased 9×13 pan, and bake for 32 to 35 minutes until a toothpick comes out clean.
2. Mix the coconut soak
While the cake bakes, stir together the cream of coconut and sweetened condensed milk.
3. Poke and pour
As soon as the cake is out of the oven, poke holes all over it with the round end of a wooden spoon. Slowly pour the coconut mixture over the top, guiding it into the holes. Let the cake cool completely.
4. Top and chill
Spread the Cool Whip over the cooled cake and sprinkle with coconut. Refrigerate for at least 8 hours so the cake can soak up all that coconut goodness.
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.
Notes
- 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.
Nutrition
Tips for the Best Coconut Poke Cake
- Poke while hot: the warm cake absorbs the soak best.
- Pour slowly: give the mixture time to sink into the holes.
- Cool completely before topping: or the Cool Whip will melt.
- Be patient with the chill: at least 2 hours, ideally 8.
- Toast the coconut: for extra flavour and a golden look.
Common Mistakes to Avoid
- Using coconut milk instead of cream of coconut: it isn’t sweet or thick enough.
- Poking holes too small: use the round handle of a wooden spoon.
- Topping a warm cake: the whipped topping will slide off.
- Serving too soon: the cake needs time to soak.
Easy Ways to Change It Up
The recipe card is the original version. These are optional ideas:
- Toasted coconut: toast the flakes before sprinkling.
- Pineapple: spread drained crushed pineapple over the cake before the topping.
- Whipped cream: use homemade whipped cream instead of Cool Whip.
- Lime: add a little lime zest to the topping for a tropical twist.
How to Serve Coconut Cream Poke Cake
Serve it chilled, cut into squares, straight from the pan. Add fresh berries or pineapple on the side for colour. It’s a great dessert for Easter, holiday buffets and summer cookouts.
Make-Ahead and Storage Tips
- Make ahead: it’s best made the day before, so the cake has time to soak.
- Fridge: keep covered in the refrigerator and enjoy within a few days.
- Serving: serve cold, straight from the fridge.
Frequently Asked Questions
How long does poke cake need to chill?
At least 2 hours, but ideally about 8 hours so the cake can soak up the coconut mixture.
What is cream of coconut?
A thick, sweetened coconut product often used in cocktails. It’s different from coconut cream and coconut milk.
What do I use to poke holes in the cake?
The round handle end of a wooden spoon.
Can I make coconut poke cake the day before?
Yes. It’s even better the next day.
Does poke cake need to be refrigerated?
Yes. Keep it covered in the fridge.
Sweet, creamy and bursting with coconut, this poke cake is a crowd-pleaser that practically makes itself.
Make it the night before, and let the fridge work its magic.
