Coconut Poke Cake is the creamy, dreamy dessert that’s pure comfort in every bite. With a moist cake soaked in sweet coconut cream and topped with fluffy whipped topping and toasted coconut, it’s the easy, crowd-pleasing treat you’ll want to make on repeat. If you’re craving a no-fail recipe that delivers big flavor with minimal effort, this one’s a keeper.
Moist flavorful poke cakes are a family favorite. If you want some more choices, try my rainbow poke cake with pudding or my favorite, banana pudding poke cake.
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Why this Coconut Poke Cake Recipe is a Keeper
This coconut poke cake is a guaranteed hit for any occasion—from holidays to last-minute desserts. It’s easy because it’s made with boxed white cake and perfect for your coconut lovers.
- Incredibly Easy: Made with boxed cake mix and just a few ingredients, it’s beginner-friendly and totally foolproof.
- Creamy and Moist: The poke method soaks every bite with luscious coconut flavor.
- Make-Ahead Friendly: Tastes even better the next day, making it ideal for entertaining.
- A Coconut Lover’s Dream: Layers of coconut flavor from the cake, filling, and topping satisfy every craving.
What’s the Difference Between Coconut Milk and Cream of Coconut—and Which One Should I Use?
Cream of coconut is a sweetened, thickened coconut product typically used in desserts and drinks (like piña coladas). Coconut milk, is thinner and unsweetened, more often used in cooking. For the richest flavor and texture, always use cream of coconut in this recipe—look for brands like Coco Lopez or Goya.
What Reader’s Are Saying…
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“I’ve made this before and it is TO DIE FOR! Always a hit at potlucks, too! Yum.”
~ Emily M.
Ingredient Notes for Coconut Cream Poke Cake
This recipe only needs a few simple items—many of which you may already have!
Get the full printable recipe with specific measurements and directions in the recipe card below.
- White Cake Mix: You can use any flavor of cake mix you like, but I recommend classic boxed white cake mix, yellow cake mix or chocolate cake.
- Cream of Coconut: Not to be confused with coconut milk. This is thick and sweet—perfect for soaking the cake.
- Sweetened Flaked Coconut: Use as-is or toast for extra flavor and crunch.
- Whipped Topping: Cool Whip is a classic, but homemade whipped cream works too.
- Coconut Extract: For a flavor boost, especially if you’re not using a coconut-flavored cake mix.
Variations and Substitutions to Make Coconut Cake
There’s a couple different swaps you can make to make this cake extra delicious.
- Pineapple: Mix crushed pineapple into the whipped topping for a tropical twist.
- Coconut Cake Mix: If you really love coconut, use a coconut cake mix for maximum coconut flavor.
- Swap for Dairy-Free: Use non-dairy whipped topping and make sure your cake mix and cream of coconut are dairy-free.
- Add a Frosting Layer: Top with cream cheese frosting instead of whipped topping for a richer finish.
- Citrus Cake: Use a lime or lemon-flavored cake mix (or add zest to a white cake mix) for a bright, tropical twist with the coconut.
- Pistachio Cake: A pistachio cake mix can create an interesting color and nutty flavor complement.
- Pineapple Upside-Down Cake Base: Bake a thin layer of pineapple and cherry on the bottom of the pan, then pour cake batter over. Poke holes through the cake layer once inverted.
- Fruit Puree: Instead of the sweet cream of coconut filling, warm and drizzle a thin layer of fruit puree (like mango or passion fruit) over the soaked cake before chilling and topping.
- Chocolate Drizzle: Once the cake is chilled and topped, drizzle melted chocolate over the top before adding the shredded coconut.
- Rum or Liqueur: For an adult version, add a tablespoon or two of rum, coconut rum, or coffee liqueur to the cream of coconut/sweetened condensed milk mixture.
Special Equipment Needed for Easy Poke Cake
To make this recipe, you will need a couple different kitchen items to make it just right.
- 13×9-Inch Baking Dish: Standard size, but glass dishes help with even baking.
- Hand Mixer: Helpful for whipping the topping or making homemade frosting.
- Toaster Oven or Skillet (optional): To toast coconut for topping—makes a huge flavor difference!
How to Make this Easy Cake Recipe
This recipe comes together in just 4 quick and easy steps. This easy coconut poke cake is so good, I make it for summer pool parties.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Bake the Cake: Make the box cake according to the package directions, plus a little coconut extract. Bake in a 9×13 inch baking dish.
- Poke Holes in the Cake: When done, poke holes all over the top of the warm cake. Pour the coconut cream all over the top of the cake.
- Make the Whipped Cream: While the cake is cooling, mix together the whipped topping and coconut extract.
- Add Toppings and Let Chill: After the cake has cooled, spread the coconut whipped cream over the top. Top with coconut flakes and let chill.
Prep Ahead Suggestions for Toasted Coconut Poke Cake
Prepping ahead of time can really help to save time and kitchen space if hosting a get together.
- Make the Cake a Day Early: Bake, soak, and refrigerate the cake one day in advance for best flavor.
- Toast Coconut in Advance: Toast and store the coconut topping in an airtight container up to 3 days ahead.
- Pre-Whip the Topping: Whip and chill the topping for up to 24 hours before assembling.
Alternate Cooking Methods for Tender Cake
This recipe is best baked in a conventional oven, but here are a few ideas:
- Air Fryer : You can bake very small, single-serving cakes in an air fryer. This is great if you want a quicker bake time for smaller portions, or don’t want to heat up your main oven.
- Pressure Cooker: While not traditional for a fluffy cake, you can make certain types of cakes in an Instant Pot using the “pot-in-pot” method, which results in a denser, more steamed-cake texture. This would be a significant departure from the usual poke cake.
- Cupcake Format: Bake in cupcake tins and poke/fill individually for single-serve treats.
How to Store, Reheat and Use Leftovers
This cake holds up beautifully in the fridge!
- Storing: Keep covered in the refrigerator for up to 5 days. The flavor actually deepens after the first day.
- Reheating: Best served chilled or at room temp—no need to reheat.
- Using Leftovers: Serve with a scoop of vanilla ice cream. Feel free to also layer into a trifle with fruit and extra whipped topping.
- Cake Pops/Balls: Mash it up with a bit more cream of coconut or a touch of cream cheese, roll into balls, chill, and then dip in melted white chocolate and sprinkle with more toasted coconut.
- Dessert Shooters: Cut cake into small cubes and layer in shot glasses with more whipped topping and toasted coconut for elegant mini desserts.
- Milkshake Base: Blend a piece of the cake (without the topping) with milk and a scoop of vanilla ice cream for an indulgent coconut cake milkshake.
Common Questions About This Poke Coconut Cake Recipe
Yes! Freeze after soaking but before adding whipped topping. Wrap well and store up to 2 months.
Absolutely—just swap in your favorite gluten-free cake mix and check that all toppings are gluten-free.
You can use coconut milk mixed with sweetened condensed milk, but the flavor won’t be as rich.
Expert Tips for Making Cream of Coconut Poke Cake
- Sweetened Shredded Coconut: Used for the topping. You can buy it pre-sweetened.
- Best Way to Poke: Use the handle end of a wooden spoon to poke holes in a poke cake. It creates holes large enough for the thick filling to seep in effectively without shredding the cake. Aim for holes that go almost to the bottom but don’t pierce through the cake.
- Pour Evenly: Once the holes are poked, slowly and evenly drizzle the cream of coconut and sweetened condensed milk mixture over the entire cake, ensuring it seeps into every hole. Use a rubber spatula to gently guide any pooling liquid into the holes.
- Poke While Warm: Use a wooden spoon handle to poke holes right after baking—this helps the cake soak properly.
- Toast the Coconut: Add toasted coconut on top. Spread the shredded coconut on a baking sheet and bake until slightly toasted. It adds texture and brings out the nutty, buttery flavor of the coconut.
- Don’t Overfill: Pour slowly and evenly so the cream of coconut soaks in without pooling on top.
- Chill Before Serving: It needs time in the fridge to set and develop flavor—4 hours minimum, overnight is best.
- Serve With: Serve this recipe with Old Fashioned Coconut Cream Pie, Valentine Chocolate Cake Mix Cookies or Pineapple Popsicles.
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Coconut Poke Cake
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Ingredients
- 18 ounces White cake mix, 1 box, plus ingredients to make cake
- 2 teaspoons Coconut extract, divided
- 5.4 ounces Cream of coconut
- 8 ounces Frozen whipped topping, 1 tub, thawed
- 1 cup Sweetened flaked coconut
Instructions
- Prepare cake according to the package directions and stir in 1 teaspoon of coconut extract.
- Bake in a 13×9 baking dish according to package directions.
- Remove cake from the oven, and while still hot, poke holes all over the top using a fork.
- Pour the cream of coconut over top of the hot cake.
- Cool cake completely.
- While cake is cooling, stir thawed whipped topping with remaining teaspoon of coconut extract.
- Spread whipped topping mixture over the cooled cake.
- Top with flaked coconut.
- Refrigerate for one hour before serving.
Christina’s Notes
- Use Cream of Coconut: It’s thick and sweet—perfect for soaking the cake.
- Chill Overnight: This allows flavors to meld and creates the best texture.
- Toast the Coconut: Adds unbeatable crunch and flavor.
- Don’t Skip the Holes: Poking ensures that every bite is full of flavor.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This is the best coconut cake! Very simple to make moist, a lot of coconut flavor. My husband loves coconut so this is his favorite cake. He gets upset if I make it for a church potluck as there is never any left! 😋♥️
Hello, just to point out it says in your recipe to use cream of coconut not coconut milk?
I am making this tonight as my own birthday cake (true coconut fan) and I’m wondering if you made some healthy swaps when making the cake mix or how the nutrition estimate got to be 140? I want to be able to eat as much of the cake as possible so if I can cut calories somewhere I will! Let me know! Thanks so much!!! (=
Can you use Cream of Coconut? I didn’t buy coconut milk for some reason. 🤷🏻♀️
I have never made it that way, i do not see why not as long as the consistency is thin enough.
Beautiful coconut cake, loved it!
Loved this coconut poke cake. My in-laws came to visit and they also loved it. Recommend it!
We love poke cakes and this one was delicious! Great for summer gatherings.
What kind of frozen whipped topping? Do you mean whip cream, can ready made kind? Can you please explain what you mean for frozen whipped topping. Thank you in advance.
I’m referring to Cool Whip. It’s different than traditional whipped cream. You find it in the freezer section of the grocery store. You can substitute whipped cream in this recipe, though.
Coconut Milk or Cream of Coconut that is sweetened ?
Coconut milk 🙂
Mmm…coconut is my very favorite, and coconut cake? Creamy, dreamy, delicious! Would love for you to share at Fridays Unfolded!
Alison
Nancherrow
Pinned! Yum.
I’ve made this before and it is TO DIE FOR! Always a hit at potlucks, too! Yum.
You just brought back fond memories for me! My mother used to make this cake and it was so good. Have a great day.
That sounds so moist and delicious….. thank you for sharing this. Gentle Joy
Christina, this looks amazing! I’m a big fan of poke cakes in general, and coconut is one of my favorite treats. Can’t wait to try this. Thanks for sharing! 🙂
Mmmmm, this cake sounds fantastic and it is such an easy recipe. Thanks so much for sharing at Simple Supper Tuesday.