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!
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!
Every time I make it for company or to take to a gathering, it’s a hit!! If your friends and family love coconut, they will LOVE this simple, delicious cake.
– Kitty W.
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: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- white cake mix – you could use a French Vanilla Cake mix as well. It won’t be as bright white though.
- ingredients needed to make cake (egg whites, oil & water) – you could substitute milk for water if you prefer. Some folks also like to substitute the oil for butter to make the cake taste richer – just keep in mind, it can change the color of the cake when you do that but it can be done.
- cream of coconut – see my ingredient image below on what to look for. It also comes in a white squeeze tube as well. You will need to open the can and stir together the ingredients as it can separate while it has been sitting in the can.
- whipped topping (COOL WHIP) – you can make homemade whipped cream if you prefer. It just won’t be as stable as whipped topping and will break down the longer it sits. If you are eating it all the same day it is being made then that won’t be a concern but if you are storing this for more than a day, I do recommend the whipped topping.
- sweetened flaked coconut – some folks like the flavor of coconut but don’t like shredded coconut. Just leave it off if you don’t like it or perhaps toast the coconut
HOW TO MAKE COCONUT CREAM POKE CAKE:
Prepare and bake white cake mix according to package directions for a 9×13-inch 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.
CRAVING MORE RECIPES?
- Coconut Cream Pie Bars
- Coconut Bread
- Frosted Coconut Sugar Cookie Bars
- Italian Cream Cake
- Butter Pecan Poke Cake
- Cinnamon Roll Poke Cake
- Hawaiian Poke Cake
- 35 Poke Cake Recipes
- 50 Easter Recipes
Originally published: May 2012
Updated photos & Republished: April 2025
Coconut Cream Poke Cake (+Video)
Ingredients
- 1 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 1 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
- A 13.25 ounce or a 15.25 ounce boxed cake mix work with this recipe.
- 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.
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.
Could I make this into cupcakes?
Technically you could. It’s tricky though because it is so incredibly moist. So make sure to spray your cupcake liners well so the cupcake doesn’t fall apart when you go to peel off the liner.
I love this cake. I always toast the coconut. I use real whipped cream instead of whipped topping. It is absolutely delicious. One of those cakes you keep coming back to get another fork full. Everywhere I bring it they love it!
Looks delicious. Do I understand the frosting recipe correctly? Seems like a pint of cream would make a very thin frosting with just 2 cups powdered sugar?
I’m confused. Where are you seeing a pint of cream in this recipe?
Hi Brandi could I make this cake in a bunt pan instead of 9×13 pan
Brandi- Is there any way to make this the day before? or any step the day before? Want to make it for an early lunch and want it to get enough cooling time!
I made this last night and we LOVED IT!!! this will be my go-to recipe now and it’s so easy!!!
I added 3 tsp. of coconut extract to the cake batter and toasted the coconut on top. This is my favorite cake! Even my granddaughter who doesn’t like coconut loved it!
This cake is amazing! So easy to make and quite delicious. I didn’t change a thing. Thanks for sharing!
This is delicious!!!!
Could this recipe be used to make cupcakes? Please advise, it sounds delish!
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…
I made this cake for a co-workers birthday. It was wonderful. Got lots of compliments. I will definitely make it again!
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!
Easy and. I love this fast and light recipe
Thanks so much Pam!!
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!!
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!
Absolutely fabulous recipe!!!! Soo sinfully delish and easy to make!!!
Yay!! Thanks so much Margaret!
Do you leave the cake covered or uncovered when refrigerating?
If you have cut into it – then cover it. Otherwise, no need to cover.
This cake is delicious! However, it is very hard to cut. Mine just crumbled apart. Followed the recipe as written.
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!!
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!
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/
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!!
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!!
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!!
Hi! I making this for my boss for my second job, can I make this cake the night before when it will be consumed the next day in the evening? Thank you so much
You sure can Natalie!
I made this today for a charity bake sale at work and it was a huge hit. The only thing I would caution people about is not to poke the cake with the handle of a wooden soup spoon. Use a fork. The holes using the soup spoon were much too big for that much coconut milk. I should have read the directions closer! Thanks for the great recipe.
So if you added some crushed pineapple to the whipped cream and then added a thin layer of whipping cream to the top and then the coconut…would that be a Piña Colada Cake?
I will be making this soon in the future I will let you know what I think when I do oh by the way I made your coconut cream poke cake and me and my husband just loved it between the two of us it was all eaten thanks you so much for your gateway recipe keep them coming my way have a great day!
Nothing better than a poke cake. I always mix together a can of sweetened condensed milk with the cream of coconut then pour both of them over the top of this cake. I also use pineapple and cool whip topping. This is so good and one of my favorites!!
There is a restaurant in Rochester MN. called the Canadian Honker. They are famous for their “Bunny Cake” (there is info if you google it) This cake sounds like it could be the same (after multiple taste tests from The Canadian Honker.) The frosting however isn’t just cool whip or whipped cream. It is not quite as light as cool whip, a little sweeter, and seems to stand up better if setting out for a few hours. I can’t figure out what could be added to the cool whip to make the frosting. Any ideas? Thanks for the recipe! I can’t wait to try it.
Jan
If I had to guess without actually tasting it, I’m thinking maybe it’s made starting out with whipped whipping cream with some sugar and a drop of vanilla… then fold in some cool-whip? I know when I make my own whipped topping, that’s how I do it (without the cool-whip added in) , and it’s delicious. Sweet, but not too sweet, and whipped just right to where it stands up perfectly. I could be completely wrong, but that’s what came to mind. I know it’s been a few months since you posted this… Have you found out yet how it’s made?
Some people take dream whip, 1 1/2 cup heavy whipping cream and one box of instant vanilla pudding and mix together to make a thicker frosting. I have done this before and it makes pretty thick frosting.
Made this for a family get together and it was amazing. Will take this to the next church potluck.
Hope everyone loves it!
Love the sound of this cake. The only thing I might try is to add coconut or vanilla pudding after the cocoon cream.
Amazing!!! My first try at a poke cake, and it was the best cake I ever made! And frosting it with Cool Whip was shear genius, lol… So light and airy, and the CoCo Lopez gave it the best coconut flavor! I love your recipes, they always turn out perfect and yummy. they are all “keepers”, and I can’t say that for other blogs. They are usually hit and miss… I love you Brandie! Thank you for all the wonderful recipes! And keep them coming, lol… I always look forward to seeing your e-mails. It’s the first thing I look for every day… <3
I make this cake often!
Why was the cream of coconut i bought and it was you recommended was watery but yours looks so white and creamy?
Rosemary, you have to stir it up. It separates in the can.
My son requested coconut cake for his birthday and I made him this cake. It was so easy and so good. Thanks for the recipe.
Woo hoo! Love hearing that Laura! Thank you for taking the time to come back & let me know!
I use pineapple juice instead of water in the cake. Gives it a pina colada taste.
I made this and my daughter asked for it for her birthday. Bringing to family picnic, can't wait to see what the coconut lovers have to say….or should I say EAT!!! Thanks for sharing
That is awesome, so glad you daughter loved it so much. You are going to be the talk of the picnic, hope they devour it!
Can't wait to try this one!
This is fabulous!!! Made it exactly to your instructions!!
my dad loves anything coconut! I made this for his birthday. I made a round cake and made cupcakes to give as favors for the guests at the party. They loved them!
My I ask how you did the cupcakes? I was concerned about the cream of coconut not soaking in . And just running off the sides and gooing up the cupcake wrappers.
I made this cake yesterday for my husbands birthday and everyone loved it, it was very moist and delicious. I have made a variation before with the sweetened condensed milk and it was too sweet. Thank you for letting us know where to find the cream of coconut, I would have never found it! And thanks for the great recipe, definitely making again!
Love the cake but definitely does not need the condensed cream. Way to rich for both of them
This sounds so yummy and easy to make. Going to give it a go today. Problem is that I live in New Zealand and we don't have the frozen whipped topping. What is it please and what could I substitute it with?? Thanks.
This is making me extremely hungry and now I just MUST make it and try it :-0
I used to make this at a little diner that I ran for awhile. I did mix the Coco Lopez with a can of sweetened condensed milk and made it extra moist and toasted some coconut for the top. YUM! Melting your favorite candy bar into the sweentened milk and pouring on top produces a similarly wonderful cake!
Love this recipe!! Easy to make and very very good!
I make this cake a lot, so easy and delicious. I use a yellow cake mix though, but I make it the same way. Great to take to a potluck.
I toast the coconut before putting on cake and use sweetned condensed milk on top of the cream of coconut