Coconut Cream Poke Cake

This Coconut Cream Poke Cake is a soft, moist dessert layered with sweet cream of coconut and topped with fluffy whipped topping and shredded coconut. Every bite is rich, creamy, and full of tropical flavor. It’s an easy make-ahead cake that gets even better after chilling in the refrigerator.

Ingredients

• 1 box white cake mix
• Ingredients required to prepare cake (egg whites, oil, and water) as directed on package
• 1 (15 oz) can cream of coconut
• 1 (8 oz) container whipped topping (COOL WHIP), thawed
• 1 (8 oz) package sweetened flaked coconut

Instructions

1. Preheat the oven and prepare the white cake mix according to package directions for a 9×13-inch baking pan using egg whites, oil, and water.
2. Bake the cake as directed, then remove it from the oven while still hot.
3. Using the handle of a large fork or a skewer, poke holes evenly all over the surface of the warm cake.
4. Stir the cream of coconut well, then slowly pour it over the warm cake, spreading it evenly so it seeps into the holes.
5. Allow the cake to cool completely at room temperature.
6. Once cooled, spread the thawed whipped topping evenly over the cake.
7. Sprinkle sweetened flaked coconut evenly across the top.
8. Refrigerate for a few hours before serving for the best texture and flavor.

Why You’ll Love This Recipe

• Easy shortcut dessert using boxed cake mix
• Ultra-moist texture thanks to the cream of coconut
• Light and creamy whipped topping layer
• Tropical coconut flavor in every bite
• Perfect make-ahead dessert for gatherings
• Simple ingredients with big flavor payoff

Tips

• Pour the cream of coconut while the cake is still hot so it absorbs better.
• Stir the cream of coconut well before using, as it can separate in the can.
• Chill the cake for at least 2–4 hours for best flavor and texture.
• Use the back of a fork or wooden skewer to create deep, even holes.
• Keep the whipped topping cold until ready to spread for a smooth finish.

Variations and Substitutions

• Pineapple Coconut Version: Add crushed pineapple between the coconut and whipped topping layers.
• Chocolate Twist: Use a chocolate cake mix instead of white cake mix.
• Homemade Whipped Cream: Replace COOL WHIP with freshly whipped cream.
• Toasted Coconut: Toast the shredded coconut for a deeper, nuttier flavor.
• Lighter Version: Use light whipped topping and reduced-sugar cake mix if desired.

FAQs

Can I make this cake ahead of time?

Yes, this cake is even better when made a day in advance and chilled overnight.

What is cream of coconut?

Cream of coconut is a sweet, thick coconut product used in desserts and drinks. It is not the same as coconut milk.

How long does it last in the fridge?

It can be stored in the refrigerator for up to 4 days in an airtight container.

Can I freeze coconut poke cake?

Yes, but it’s best frozen without the whipped topping for best texture.

Can I use homemade cake instead of boxed mix?

Absolutely. A homemade white cake works just as well.

Serving

Serve this coconut poke cake:

• Chilled straight from the refrigerator
• With fresh fruit like strawberries or pineapple
• As a refreshing summer dessert
• At parties, potlucks, or family gatherings
• With a drizzle of extra cream of coconut for more richness

Suggestions

For a more decorative finish, sprinkle toasted coconut on top or add a few pineapple slices before serving. You can also cut the cake into small squares and serve in cupcake liners for easy party portions.