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Coconut Cream Poke Cake (+Video)

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!

a spatula lifting out a piece of coconut cake from a baking pan.

FREQUENTLY ASKED QUESTIONS:

Can I toast the shredded coconut?

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.

Where do I find cream of coconut?

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.

Can I use coconut milk instead of cream of coconut?

No. Absolutely not. Coconut milk can not be substituted for the cream of coconut. It will turn into a mushy mess.

Does this cake need to be kept refrigerated?

Yes. Cover with plastic wrap and it will keep in the refrigerator for up to 5 days?

Can Coconut Cream Cake be frozen?

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.

a slice of coconut poke cake on a small white plate that has a bite removed on a fork that is set to the side.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • white cake mix
  • ingredients needed to make cake (egg whites, oil & water)
  • cream of coconut
  • whipped topping (COOL WHIP)
  • sweetened flaked coconut
white cake mix, coconut flakes, Cool Whip, cream of coconut.

HOW 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.

poking a cake with a 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.

pouring cream of coconut over baked white cake.

Let cake cool completely then frost with whipped topping.

whipped cream spread over the baked cake.

Then top with flaked coconut.

shredded coconut sprinkled evenly over prepared cake.

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.

a slice of coconut cake on a small white plate with a glass of milk shown in the background.

CRAVING MORE RECIPES?

Originally published: May 2012
Updated & Republished: February 2022

Coconut Poke Cake recipe.

Coconut Cream Poke Cake (+Video)

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!
4.77 from 181 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12

Ingredients

  • 15.25 ounce box white cake mix
  • ingredients needed to make cake: egg whites, oil and water
  • 15 ounce can cream of coconut
  • 8 ounce container COOL WHIP, thawed
  • 8 ounce package sweetened flaked coconut

Instructions

  • Prepare 15.25 ounce box white cake mix with ingredients needed to make cake: egg whites, oil and water according to package directions for a 9×13-inch baking pan and bake.
  • Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.
  • Open 15 ounce can 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 8 ounce container COOL WHIP, thawed.
  • Evenly top the cake with 8 ounce package sweetened flaked coconut.
  • I think this cake tastes best after it has cooled for a few hours in the refrigerator. Slice then serve.

Video

Notes

  • You can toast the coconut if you prefer. 
  • 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.
  • When opening the can of cream of coconut you will usually need to stir it since it can separate. Sometimes you can find it now in a squeeze bottle. 
Course: Dessert
Cuisine: American

Nutrition

Calories: 457kcal | Carbohydrates: 74g | Protein: 4g | Fat: 16g | Sodium: 399mg | Fiber: 3g | Sugar: 53g

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 and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




200 Comments

  1. 5 stars
    Delicious! Other similar recipes try to add ingredients you do NOT need; THIS one is not only the easiest to make but is (in our large family’s food fussy opinion) the best tasting.

    Please trust us, you do NOT need to add more coconut flavor, or sour cream, or oh please NO! a can of sweetened condensed milk. Nope. No thank you.

    Thank you, Country Cook Brandie!

  2. 5 stars
    I used your pudding frosting recipe from your pistachio cake, SOO GOOD! I used white chocolate pudding…

    1. 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!