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!
COCONUT CREAM POKE CAKE
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 another one of those easy cakes to make but tastes outta-this-world good. It’s cake that is similar to the PINA COLADA POKE CAKE.
VIDEO INCLUDED BELOW:
EASY AND SO DELICIOUS!
Last year my Mom really wanted some PIG PICKIN’ CAKE to celebrate her special day. And because she loves those tropical flavors so much, I decided to make her a Coconut Cream Poke Cake this year. The cake is so moist and has such a great creamy, coconut flavor that I think even folks who are not coconut lovers will fall in love with this one!
WHAT YOU’LL NEED:
white cake mix
ingredients needed to make cake (egg whites, oil & water)
cream of coconut
whipped topping (COOL WHIP)
sweetened flaked coconut
Cook’s Tip: You want to use Cream of Coconut – not coconut milk. Cream of Coconut can usually be found in the alcohol aisle of your grocery store. It tends to be near all the margarita mixes.
STEP-BY-STEP INSTRUCTIONS TO MAKE COCONUT CREAM POKE CAKE:
Prepare and bake white cake mix according to package directions for a 9×13 pan. Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.
Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake.
Make sure you evenly coat the whole cake and spread it around so it will soak in. Let cake cool completely then frost with whipped topping.
Then top with flaked coconut. If you like you can toast your coconut first but we prefer it untoasted.
Keep cake refrigerated. I think 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.
Enjoy!
Originally published: May 2012
Updated & Republished: April 2019
COCONUT CREAM POKE CAKE
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!
Print Pin RatePrep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 457kcal
Ingredients
- 1 box white cake mix
- ingredients needed to make cake: egg whites, oil and water)
- 1 (15 oz) can cream of coconut
- 1 (8 oz) container COOL WHIP thawed
- 1 (8 oz) package sweetened flaked coconut
Instructions
- Prepare and bake white cake mix according to package directions for a 9 x 13 pan.
- Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.
- Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake.
- Evenly coat the whole cake and spread it around so it will soak in.
- Let cake cool completely then frost with whipped topping.
- Then top with flaked coconut.
Video
Notes
If you like you can toast your coconut first. Keep cake refrigerated. I think 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.
Nutrition
Calories: 457kcal | Carbohydrates: 74g | Protein: 4g | Fat: 16g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 399mg | Potassium: 129mg | Fiber: 3g | Sugar: 53g | Vitamin A: 75IU | Calcium: 116mg | Iron: 1.3mg
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WANT MORE POKE CAKE RECIPES? TRY THESE!
BANANA PUDDING POKE CAKE
RED VELVET PUDDING POKE CAKE
CHERRIES IN THE SNOW POKE CAKE
PINA COLADA POKE CAKE
ULTIMATE CHOCOLATE POKE CAKE
This is my mom’s favorite cake! She is southern and has recipes in her head that are the best on the planet, and she never requests I make her anything, except this cake! Just randomly out of the blue she’ll get a craving for it and call and ask me to make it for her.
Hahaha – you are so sweet Ashley! Sometimes even those awesome cooks want someone to make something for them once in a while. Love that you do this for her!!
I made this coconut cake for my wife’s birthday recently. It turned out great! My wife loved it! Even a couple, who aren’t big fans of coconut, tried it and loved it! Thank you very much for pinning this recipe. I will make it again soon. By the way, I did follow the recipe as written!
Love hearing that Lou! Thank you so much for taking the time to come back and review! And a very special Happy Birthday to your wife!!
What will happen if I do use coconut milk with a can of sweetened condensed milk? That’s what I accidentally bought! :/
Pam, coconut milk is way too liquid-y. I haven’t ever tried it either. Perhaps you could mix a bit of the coconut milk with the sweetened condensed milk. You won’t have that strong coconut flavor though like you do with Cream of Coconut. :/
Okay! I made it. Mixed the can of coconut milk with the can of sweetened condensed milk. I think it came out really well, and very moist! I do think it’s a more mild coconut taste, but with the coconut flakes on top, it’s still really delicious! My husband approved as well!
Thanks so much for coming back Pam! I sure do appreciate you letting me know how it worked. Yay!!
my mom has made this cake for years and she adds a can of drained crushed pineapple before the layer of cool whip and it is awesome!
I have a similar recipe to that – we call it Pina Colada Poke Cake. Ha! You can’t beat the flavors of pineapple and coconut together! https://www.thecountrycook.net/pina-colada-poke-cake/
How do you suppose this would work in a bundt. I make rum cake in bundts, and it’s basically th same concept with poking holes in the cake and pouring in a liquid.
Hi Danielle, I haven’t tried it but it seems like it would work! Let me know if you try it!
I love this coconut cake recipe- I’ve been relying on it for years now. It’s so simple to make yet tastes amazing, and my parents love when I make it for special occasions. It also tastes great with berries served on top or on the side. The best part about this cake is that it tastes better the longer you let the cream of coconut set in, so I always prefer to serve this cake the next day when it’s super moist. Perfect for baking for an event so that you’re not rushing the day-of.
Hi Gabriela! Thank you so very much for taking the time to come back and leave such a nice comment! Love hearing this!!
This cake is delicious! However, it is very hard to cut. Mine just crumbled apart. Followed the recipe as written.
Do you leave the cake covered or uncovered when refrigerating?
If you have cut into it – then cover it. Otherwise, no need to cover.
Absolutely fabulous recipe!!!! Soo sinfully delish and easy to make!!!
Yay!! Thanks so much Margaret!
Looking forward to making this for a two layered birthday cake. Will this work?
Hi York! I will tell you that this is a very moist cake. I haven’t tried it as a layer cake yet because once you pour in the cream of coconut, it can become difficult to then assemble into layers. If you try it though, please let me know!
Thanks Brandy, Well I gave the 2-layered cake a try (test cake – this week I will make the actual birthday cake. First I should say that I did add less coconut cream than the recipe called for, and I added this after I removed the cakes from their pans. Since each layer was on their own board, I was able to place them in the freezer long enough to firm up. At that point I was able to construct the 2-layered cake (VERY gently ;-). I left it in the refrigerator overnight and served it the next afternoon. The cake was delicious!
Now I have a new issue. For the first cake I was unable to find any brand of Fresh Frozen Coconut … and I tried real hard. I am waiting to hear from Bird’s Eye if they even still produce it (it is not listed as a product on their website). So for the test cake I just mixed sweetened and unsweetened coconut from the cake aisle, and while the cake was wonderful, I’m compelled to use fresh coconut, to that end I located whole coconuts. The first was a Young Thai Coconut … horrible! After cracking open the meat’s texture was extremely slimy. Luckily I pursued on and found a “normal” coconut, and now have delicious, turely fresh grated coconut!!! I can say the taste was WELL worth the effort.
So here’s my question, in looking at photos of the (unavailable) “fresh frozen coconut” packages online, I saw that they were sweetened. Can you suggest now I might sweeten my fresh unsweetened coconut?
Thanks,
York
Oh wow! You definitely put the work in! You can certainly use the packaged sweetened coconut in the baking aisle. I have never sweetened fresh coconut before so that is a new one on me. I’d love to know how to do it. I think I might have to google that one! LOL. I am so thrilled this turned out good for you though!!
Easy and. I love this fast and light recipe
Thanks so much Pam!!
My grandmother always served this with holiday dinners. She added crème fraiche, which she said is super easy to make because really it’s just melted real vanilla ice cream (like Bryers natural vanilla) Just slice it and pour a little over the cake. Takes it to a whole new level of out of this world good!
Sounds delicious Lisa!
I made this cake for a co-workers birthday. It was wonderful. Got lots of compliments. I will definitely make it again!
Could I make this using a gluten free cake mix?
Hi Julie – I don’t see why not. Of course, I haven’t tried it so can’t say with certainty but it seems like it would work…
Could this recipe be used to make cupcakes? Please advise, it sounds delish!
This is delicious!!!!