Coconut Cream Poke Cake recipe
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5 from 45 votes


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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: Coconut Cream Poke Cake
Servings: 12
Calories: 457kcal
Author: Brandie @ The Country Cook


  • 1 box white cake mix
  • ingredients needed to make cake: egg whites, oil and water)
  • 1 (15 oz) can cream of coconut
  • 1 (8 oz) container COOL WHIP thawed
  • 1 (8 oz) package sweetened flaked coconut


  • Prepare and bake white cake mix according to package directions for a 9 x 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.
  • 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.



If you like you can toast your coconut first. 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.


Calories: 457kcal | Carbohydrates: 74g | Protein: 4g | Fat: 16g | Saturated Fat: 13g | Cholesterol: 41mg | Sodium: 399mg | Potassium: 129mg | Fiber: 3g | Sugar: 53g | Vitamin A: 75IU | Calcium: 116mg | Iron: 1.3mg