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!
A DELICIOUSLY EASY POKE CAKE RECIPE
This cake tastes like summer days! 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! It's another one of those easy cakes to make but tastes outta-this-world good! If you want a flavor of the tropics, give this Coconut Cream Poke recipe a try!
FREQUENTLY ASKED QUESTIONS:
We prefer it untested but you can certainly toast your shredded coconut if you like. Spread the shredded coconut on a baking sheet and toast in the oven at 325F for about 3 minutes. Stir it occasionally until it gets to your preferred level of toastiness.
Cream of coconut 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. You want to look for the Coco Lopez brand. It has the perfect level of sweetness. I tried the Trader Joes brand and it was pretty gross. It wasn't nearly thick or sweet enough.
No. Absolutely not. Coconut milk can not be substituted for the cream of coconut. It will turn into a mushy mess.
Yes. Cover with plastic wrap and it will keep in the refrigerator for up to 5 days?
It technically can but keep in mind that after it thaws, it might have a slightly different texture than when it was freshly prepared. Sometimes it can thaw and be a little mushy.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- 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.
HOW TO MAKE COCONUT CREAM POKE CAKE:
Prepare and bake white cake mix according to package directions for a 9x13 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.
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.
WANT MORE POKE CAKE RECIPES?
BANANA PUDDING POKE CAKE
RED VELVET PUDDING POKE CAKE
CHERRIES IN THE SNOW POKE CAKE
PINA COLADA POKE CAKE
ULTIMATE CHOCOLATE POKE CAKE
COCONUT CREAM PIE BARS
CROCK POT COCONUT RICE PUDDING
Coconut Cream Poke Cake (+Video)
Ingredients
- 15.25 ounce box white cake mix
- ingredients needed to make cake: eggs, oil and water)
- 15 ounce can cream of coconut
- 8 ounce container COOL WHIP thawed
- 8 ounce package sweetened flaked coconut
Instructions
- Prepare and bake white cake mix according to package directions for a 9x13-inch baking 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. It will soften and sink into the holes as you spread it over the warm cake.
- Let cake cool completely then frost with whipped topping.
- Evenly top with flaked coconut. I think this cake tastes best after it has cooled for a few hours in the refrigerator. Slice then serve.
Video
Notes
- If you like you can toast the coconut.
- 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.
- 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.
Nutrition
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 can vary quite a bit depending on which brands were used.
Originally published: May 2012
Updated & Republished: February 2022
Jill
We love this cake. So good and easy.
Brandie @ The Country Cook
Yay! Thanks so very much Jill!
Paula H.
Is it okay to use real whipped cream, or butter cream icing?
Brandie @ The Country Cook
Buttercream icing would be a bit too heavy for this. You could certainly use real whipped cream. The only drawback is real whipped cream doesn’t stay stabilized as long as cool whip so as long as you’ll be eating this the same day it’s made, shouldn’t be a problem!