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!
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 make a cake almost like this…I call it 'Luscious Coconut Cake' I add a can of Eagles Brand Condensed Milk to the cream of coconut…..the people at out church seems to look forward to this cake.
Going to try this.. but with a wacky cake recipe instead of a box. Add a little extra flour in place of the cocoa and then coconut flavoring and see what happens. 🙂
Just read aii the recipes on the coconut cream poke cake will make this for our bingo.But just wanted all your reader to know that your reg. gro. store may order the coconut cream if you ask for it mine did I needed it for another baking cake
In a pinch, I find coconut cream in my super market baking section! But I have found the best coconut cream at Tropical Traditions.com! I love anything with coconut! I have all ingredients on hand and my kitchen is calling me to make this tonight! Thanks for another great recipe!
Even better, if that is possible, if you will use frozen coconut instead.
Hi I made this today, cause we dont have frozen whipped topping I used stable cream..
Everyone loves its. Its not too sweet and is moist and creamy and delicious
Thank you!
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This is one of my favorite poke cakes! Only difference is that I add 1 can of sweetened condensed milk to my cream of coconut to pour over. It makes it extra special gooey!
This looks so good! I think I might try this using a lemon cake or incorporate something lemony…I'm a sucker for lemon/lime ith coconut!
I made the coconut cream poke cake today…SO GOOD!!
I have been following you on facebook and trying many of your recipes. When I tell my husband that I'm trying something new, he always asks if it's one of your recipes! You have two new fans. Keep up your great posts, and love your commentary with all the recipes.
I made this tonight for my family. It was a HUGE hit!! I didn't change a thing!!
Thank you!!
My mom celebrated her 80th birthday on April 3rd and the coconut cream poke cake was what she wanted for her bd cake. It's her favorite and a breeze to make. Thanks for sharing the recipe.
I am the only one in the house that loves coconut, So i made this cake, cut out enough for 2 -days and put the rest in the freezer in a freezer bowl and covered with wax paper..the cake lasts a good three months, maybe longer..and it actually taste really good partially frozen!!
This really is the Best Recipe Ever! My Grandmomma gave me this as her go to recipe Years ago, & I really thought I had sum kinda family secret recipe til I seen it here, LOL! But I luv ur site & I've Lots N common with u, I live Near P'cola! Born and raised, married a construction man, & traveled about 7 years with him, only to settle back dwn N my home town! LOL. Thanks again!
I have friends who love and hope coconut cake around the holidays. This is so much easier looking forward to trying this one out on the guys. Thanks
I've been making a very similar cake for years and I love it. The only differences: I use coconut milk instead of cream of coconut (not sure how different these are), and I mix sweetened condensed milk with the coconut milk before pouring in the cake.
I had this for my work Christmas party and it was a hit!! It tasted just as good as it looked.
OMG! I just made this for the first time. It was soooo good. The best cake I have ever made.
Made this for Thanksgiving and it got rave reviews!
I think between the coconut cream layer and the whipped cream layer it would be good with a layer of raspberry jam. yum
I made this cake for my daughter's birthday, and everyone raved about it. The next day my daughter said again how yummy it was. After reading all reviews, I did add 3/4 of a can of sweetened condensed milk. I think I could have used the whole can as I did not find the cake "overly" sweet. This cake was so easy to make. I made it the day before, then refrigerated it.
I bought vanilla by accident instead of white….is there a big difference and did I mess up?? I just made this cake and waiting for it to cool down so I can add the frosting and coconut. Can't wait to taste this…looks delicious!!
Thanks for sharing, anytime I make a coconut cake I always use coconut milk instead of water in the cake mix, comes out very rich and people wonder what my secret is, but this adds even more richness I will have to try using both and see how that works. Yummmy Thanks again.
I make this cake for Christmas every year. I put pineapple juice instead of water in the cake mix and left over fruit from the can on top of the cake before I frost it, and then pecans on top of the frosting. My family insists I make this cake every Christmas. I enjoy reading and trying your recipes. Thank you.
I made this cake and my husband loved it. I toasted the coconut though.