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.
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