Coconut Poke Cake is a moist and creamy dessert made with a soft white cake soaked in a rich coconut cream mixture, topped with whipped cream and shredded coconut. This easy-to-make cake is perfect for holidays, birthdays, and family gatherings, offering a tropical flavor that pairs well with fruit or a light drizzle of caramel. Ideal for chilled serving, this coconut poke cake combines a soft, tender texture with a sweet, coconutty finish.

Ingredients

For the Cake

16.25 oz package white cake mix (e.g., Betty Crocker Super Moist White Cake Mix)
3 large eggs
1 cup water
½ cup vegetable oil

For the Coconut Cream Topping

15 oz cream of coconut
14 oz sweetened condensed milk
½ cup sour cream (light or regular)

For the Whipped Topping Layer

8 oz frozen whipped topping (e.g., Cool Whip), thawed
1 cup sweetened shredded coconut

Instructions

Prepare the Cake

Preheat oven to 350°F (175°C). Grease a 13 × 9-inch baking dish with nonstick cooking spray.
Prepare the cake mix according to the package instructions using whole eggs, water, and vegetable oil.
Pour batter into the prepared baking dish and bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean.

Add the Coconut Cream

In a small bowl, whisk together cream of coconut, sweetened condensed milk, and sour cream until smooth.
Once the cake is baked, remove it from the oven and let it cool slightly. Using a wooden skewer, poke holes all over the cake, about 1 inch from the edge.
Pour the coconut cream mixture evenly over the cake, gently spreading it to fill the holes. Let the cake cool completely. For best results, cover and refrigerate overnight to allow flavors to meld.

Finish with Whipped Topping

Spread the thawed whipped topping evenly over the cooled cake.
Sprinkle sweetened shredded coconut on top for garnish. Serve chilled.

Why You’ll Love This Recipe

This Coconut Poke Cake is rich, creamy, and full of tropical flavor. The soft white cake soaked in coconut cream creates a moist, melt-in-your-mouth texture, while the whipped topping and shredded coconut add a light, fluffy finish. Perfect for holidays, birthdays, or family gatherings.

Tips

Use a wooden skewer or fork to make uniform holes for the coconut cream to soak in evenly.
Refrigerate the cake for several hours or overnight for the best flavor and texture.
For a softer topping, lightly whip the whipped cream before spreading.

Variations and Substitutions

Cake Base: Use yellow or angel food cake mix for a slightly different flavor.
Topping: Swap shredded coconut for toasted coconut for added crunch and nutty flavor.
Dairy-Free Option: Use coconut milk-based whipped topping and condensed milk alternatives.

FAQs

Q: Can I make this cake ahead of time?
A: Yes, the cake can be assembled the day before serving. Refrigerate it overnight for best results.

Q: Can I use fresh coconut instead of shredded?
A: Yes, finely grated fresh coconut works well, but it may release more moisture.

Q: How long does the cake last?
A: Store in the refrigerator in an airtight container for up to 4–5 days.

Serving

Serve chilled in slices.
Pair with tropical fruit like pineapple or mango for a refreshing addition.
Drizzle with extra cream of coconut or a light caramel sauce for added indulgence.