Coconut Cream Poke Cake is a soft, ultra-moist dessert bursting with creamy coconut flavor in every bite. This easy crowd-pleasing cake is soaked with rich coconut cream and topped with fluffy whipped topping and toasted coconut, making it perfect for holidays, potlucks, or summer gatherings.
Prep Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 45 minutes
- Servings: 12 servings
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Electric mixer or whisk
- Wooden spoon handle or skewer
- Spatula
Ingredients
For the Cake
- 1 box white or vanilla cake mix
- Ingredients required on cake mix box (usually eggs, oil, and water)
Coconut Filling
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) coconut cream
- 1 teaspoon coconut extract
Topping
- 1 container whipped topping, thawed
- 1½ cups sweetened shredded coconut
- ½ cup toasted coconut flakes (optional)
Ingredient Notes
- Coconut cream: Provides a rich coconut flavor and creamy texture.
- Sweetened condensed milk: Helps keep the cake incredibly moist.
- Coconut extract: Enhances the tropical flavor.
- Toasted coconut: Adds crunch and deeper coconut taste.
Instructions
Step 1: Bake the Cake
Prepare and bake the cake according to package instructions in a greased 9×13-inch baking dish.
Step 2: Poke the Cake
Allow the cake to cool for about 10 minutes. Use the handle of a wooden spoon or a skewer to poke holes all over the cake.
Step 3: Prepare the Coconut Mixture
In a bowl, whisk together sweetened condensed milk, coconut cream, and coconut extract.
Step 4: Pour Over the Cake
Slowly pour the coconut mixture evenly over the warm cake, allowing it to soak into the holes.
Step 5: Chill
Refrigerate the cake for at least 2 hours so the flavors absorb fully.
Step 6: Add the Topping
Spread whipped topping evenly over the chilled cake.
Step 7: Finish with Coconut
Sprinkle shredded coconut and toasted coconut flakes on top.
Step 8: Serve
Slice and serve chilled for the best texture and flavor.
Nutrition Facts (Per Serving)
- Calories: 420
- Carbohydrates: 48g
- Sugar: 34g
- Protein: 5g
- Fat: 23g
- Saturated Fat: 17g
- Fiber: 2g
- Sodium: 320mg
Tips
- Chill overnight for even better flavor.
- Toast coconut flakes in a dry skillet for extra crunch.
- Use homemade whipped cream for a richer topping.
- Store covered in the refrigerator for up to 4 days.
Variations
Pineapple Coconut Cake
Add crushed pineapple between the filling and topping layers.
Chocolate Coconut Version
Use chocolate cake mix for a rich tropical twist.
Almond Joy Style
Add chocolate drizzle and sliced almonds.
Lime Coconut Cake
Mix lime zest into the topping for a citrusy flavor boost.
