Coconut Cream Poke Cake

Name: Coconut Cream Poke Cake - The Country Cook
Uploaded: 2022-02-23
Duration: 40 s
Description: 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!

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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.

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 photos & Republished: February 2022

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!

4.78 from 184 votes

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: Brandie @ The Country Cook

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

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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206 Comments

This cake was "out of this world delicious" Everybody asked for a second piece..

I will definately make this often. Would you believe my local Harris Teeter store had Coco Lopez in with canned milk? I looked in all the other stores in aisle where cocktail mixers would be.

Brought this to a teen bible study group tonight and it was a huge hit! People got seconds, and others tried to, unsuccessfully…disappointed that it was all gone! I too mixed the Cream of Coconut with sweetened condensed milk and thought it was wonderful (though I think it would've been amazing exactly as posted too). Thank you so much for sharing!!!!!

Thank you for sharing. I have always loved anything coconut. I am making this cake today for me and my sister in law who is Filipina. I know we both will enjoy it so much. 🙂

I made this yesterday morning for a birthday bash for a former neighbor. There were 7 of us neigbhors that helped her celebrate and they all loved it right away. It is such a light cake, absolutely delicious! For those who are having trouble finding Coco Lopez, I found it in the baking section with canned milk. Harris Teeter sells it in 8.5 oz. cans to to make up the 15 oz. I had to open both cans but the second can I only used 6 1/2 oz. of it..Sometimes you will find it in with cocktail mixers..it is thick like sweetened condensed milk. I think out of a 9×13 glass dish, there may be 3 pieces left. I did share two pieces with a neighbor last evening. I'm going to try the oreo poke cake next.

I've only ever made this with the cream of coconut so I'm really not sure what would be a good substitute. You could maybe make this as a pudding poke cake and use coconut cream pudding. Or maybe you could get some sweetened condensed milk and add some coconut extract to it. 🙂

Hi I just want to say I love your page, and I'm having trouble finding cream of coconut what else can I use?

Diane says:

April 12, 2017 at 3:09 pm

Try a liquer store.

Reply
Brenda Davis says:

December 16, 2017 at 12:04 pm

Look in your groc. store where the adult drink mixes are. . …. Go ask someone that works there they will have it.

Reply
Jacky says:

June 20, 2018 at 3:40 pm

I see another person used cream of coconut powder which comes in a packet. A lot of supermarkets stock it. You could add it to the condensed milk.

Reply

I just made this and it was wonderful! I was initially skeptic that it would be too sweet but i was wrong. it was perfect! Thank you!!! I love your recipes 🙂

I have been making this cake for a long time! It is always a hit at our family get togethers!!

I just made this cake amazing ! I wil put fresh strawberry's on top ! I tried a small bite Yum !

I made this cake today for my family and it was amazing. The only thing I did differently was used a Duncan Hines Coconut Supreme Cake instead of a white cake. It is taking every once of my willpower not to go back into the kitchen and get another piece right now! My husband and family loved it–and we aren't even likers of coconut. 🙂 Thanks for the recipe!

I want to leave work and go make this right now!I looove coconut and this looks amazing! all your recipes look AMAZING and i'm glad you have printable versions too!

I too love coconut. I just discovered your site today and am looking forward to using this recipe.
But I was thinking I might use a chocolate cake mix instead. My favorite candy bar is Mounds; dark chocolate & coconut. Also I find it most annoying when I have to mess around
separating egg whites from the yoke.
Thank you for sharing your delicious sounding recipes.

I made this cake for my mom, it turned out very yummy!

I love this cake! One of our family favorites, only we call it "Wikki-wikki" cake (quick-quick!). I sometimes add coconut to the cake batter too! And it is so good cold! Thanks ~~Robyne~~

coconut is one of my favorite flavors! Thanks for this one!

Hey Brandie – Tonya says hi and so do I. =D Love ya Girl!

Hi! Just found your poke cake recipes! Thanks for sharing! Just wanted to let you know that my family has been making a version of the coconut cake for years. It's one of our favorites! For our version we combine a can of Eagle Brand sweetened condensed milk with the Coco Lopez. I thought you might want to try it! Thanks again!

I make this with a devils food mix and poke holes to the bottom with a wooden spoon and mix the cream of coconut with eagle brand and pour it in the holes, refrigerate and then top with cool whip a yummy summer cake!

I love this cake! I make it all the time and have used white cake, yellow, and strawberriy cake as well. They were all delicious. This cake is amazing!

This is Wonderful! Thanks for sharing! Hugs.

I made this exactly like you said except I used a dark chocolate cake mix…….delicious just like a Mounds bar

I just found your blog through pinterest. I make a version of this cake and its always a hit. I add coconut milk powder to a can of condensed sweetened milk because I can't find coconut cream. I also add crushed pineapple to my topping – usually real whipped cream. Its so tropical tasting and delicious.