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!
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
- ingredients needed to make cake (egg whites, oil & water)
- cream of coconut
- whipped topping (COOL WHIP)
- sweetened flaked 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.
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?
Originally published: May 2012
Updated & Republished: February 2022
Coconut Cream Poke Cake (+Video)
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.
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.
I have made this cake many times!! I usually put some coconut into the cake batter before I bake it and then I stir the rest of the coconut into the whipped topping before frosting the cake. It's kind of lumpy looking but keeps the coconut from drying out. If you want, you can sprinkle a little reserved coconut on top so you don't see the lumpy frosting. Once I made a chocolate ganache and spread that over the topping and it tasted exactly like a Mounds bar!! Let the ganache cool some so it doesn't melt the topping though!! Extra yummy and delicious!! 🙂
Goya, which is a Spanish/Latino/Hispanic line of products IS carried in Walmart and they have the cream of coconut, under $2.00. This cake is awesome with lots of ohhhs and ahhhh,
I have made this cake for years, it is one of my favorite cakes of all time, but I use the cream of coconut and also mix a can of sweetened condensed milk with it and pour over the cake then top with the whipped topping and then shredded coconut. It is always a winner when taken to any family event or get together.
I didn't have coconut cream, but had coconut milk. When i use coconut milk for this recipe, i add in the sweetened condensed milk with it for a sweeter taste. comes out beautifully.
Have you ever made this as a round, layer cake? I think it would make for a prettier presentation at a party.
I have made this with chocolate cake. Yummy!!
I recently made a layer cake very similar to this and found it was delicious! I must add that this recipe was shared with me by a friends mother and to be honest I thought it sounded terrible when she told me what we were going to do….LOL…but I was there to help and this is what we did and it turned out to be awesome!
The difference was the following:
Make three 8 or 9" layers, poke holes in all 3.
You will need to make a "filling" using a 16 oz tub of sour cream, approx. 2 cups of powdered sugar and a large hand full of flaked coconut. We didn't measure each of these items exactly, we just judged as we went with it to make a good filling consistency with the amount of coconut we thought would be desirable.
Starting with the first layer pour the cream of coconut over it lightly and allow to "seep" in.
Spread a layer of the "filling" over the cake layer.
Follow with the next two layers in the same fashion.
Once your cake is assembled and the cream of coconut and filling is applied to each layer frost entire cake with whipped topping and garnish with flaked coconut.
My cake is in the oven right now. Can't wait to try this cake. It sounds yummy and looks even better. Thanks for all these great recipes that use stuff that I normally have around the house. Nothing fancy, just tastes that way.
Thank you so much for that Lynn! I really do appreciate it. Hope you loved this cake!
If you make instant vanilla pudding (according to the package directions), add 1/2 tsp coconut extract, then mix it in with the cool whip, the frosting is better! Toasting the coconut is also a nice touch.
Sounds yummy!
Ananymous – You'd have to be careful trying to stack it with the "Pokes" in it. It may try to fall apart on you. Oh, but it sounds yummy. Going to the store on my way home to pick up coconut and Lopez. 🙂
Could this be done in 2 8-inch round pans, then after cooled, stack it with the whipped topping & coconut in-between? Can't wait to taste this, either way! Thank you SOOO much for sharing the recipe!
Yes, yes you can. And you don't have to 'poke' the cake-if you split the layers in half, pour the coco lopez evenly across all four, then let it soak in the fridge for a couple of hours.
This was the best coconut cake ever! Thanks so much, I shared it:-)
I've been making this cake for over 25 years and its a big favorite with family and friends! Love your site, tasty and easy, my kind of cooking.
Can you make it as a layer cake? Need a birthday cake
Made te cake last weekend. awesome. I did toast the coconut, to make it look prettier. it was a huge hit and it will be a great addition to our father's day gathering! thanks!
This is in the oven as I write. Fixin' it for our Easter lunch. Thanks and Happy Easter! paula
Yummy! All your Poke cakes are phenom!!
This is a family favorite of ours. Except I make it with dark chocolate cake mix. I like the contrast between the dark cake and white fluffy top. It's a picnic favorite.
I can't find the cream of coconut where I live so do you know how this would be with coconut pudding? This sounds so wonderful, maybe I can find a site online for the cream of coconut. Thanks for posting all the yummy recipes 🙂
You can use pina colada mix in
a bottle in the liquor store or U
May find coconut cream in a can
There too.
I try this cake ,and it great. My family love it.
Idon't have time to look trough all these wonderful and delish sounding recipes….do you have a link to a list of all of them? Thanks.
I love coconut, can't get enough of it. And it was a huge hit with all my friends as well!
I gave this a try and it was awesome! Thanks so much for sharing it.
This looks amazing! I am planning to make it soon. How far in advance can you make it?
Thanks!
SO happy y'all have had success with this one!! Thank you for taking the time to come back to let me know. I sure do appreciate it!
Anonymous – that is a dream of mine to write one. Maybe one day!! You are so sweet! ~Brandie
BRANDI YOU NEED TO WRITE YOUR OWN COOKBOOK