Coconut Cream Poke Cake (Guest Post by Amber from Dessert Now, Dinner Later)

Hey guys, I am still taking a break from the blog for a little longer to enjoy time with our new little sweetie. So today one of my best blogging friends, Amber from Dessert Now, Dinner Later, is here to share an amazing Coconut Cream Poke Cake recipe! Here’s Amber:


Hi Friends! I’m Amber and I blog over at Dessert Now, Dinner Later! where no one will tattle if you eat your dessert first. (I do!) I’m a culinary graduate who loves to share what I know with my readers. I’ve got tips, tricks, tutorials and delicious sweet and savory recipes galore! Come check out my recipes tab for some inspiration!

Coconut Cream Poke Cake

I’m excited to be here today to share a delicious and simple dessert while Aimee takes her maternity leave and soaks up time with that cute little boy of hers. This Coconut Cream Poke Cake is officially on my “new loves” list. It’s light, yet moist and oh so coconut-y.

Coconut Cream Poke Cake

My favorite ingredient in this cake, I also use for my Coconut Cream Fruit Dip, Frozen Coconut Limeade and Carribbean Slush recipes. This ingredient is uncommon to many people, but works well in so many recipes! Are you ready to know what it is?

Coconut Cream Poke Cake

Okay, it’s CREAM OF COCONUT! Find it in the aisle with the alcoholic mixers and you are good to go! This cake is so simple. It’s a boxed white cake mix baked, then you poke holes in it, pour the cream of coconut in the holes, let it all soak up, frost it with cool whip, and then sprinkle some toasted coconut on top. Done! Easy! Here’s the precise recipe as a reference:

Coconut Cream Poke Cake
Serves: 12
  • 1 box white cake mix (I love Duncan Hines Classic White Cake Mix)
  • Ingredients for the cake according to the box. Mine said: 3 large egg whites, 1 cup water, ¼ cup oil
  • 1 (15oz) can Cream of Coconut (Not to be confused with coconut milk! Find this in the aisle with the alcoholic mixers.)
  • 1 (8oz) tub light cool whip
  • 2 cups of coconut flakes, toasted (directions below)
  1. Prepare and bake the cake according to the directions on the box for a 9x13-inch pan. Make sure to grease your dish before adding the cake batter. My cake baked at 350 degrees Fahrenheit for 23 minutes.
  2. Allow cake to cool to room temperature.
  3. Meanwhile, toast the coconut on an un-greased baking sheet at 350 degrees Fahrenheit for 3 minutes.
  4. Stir it up, and then continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, so stay right by the oven and stir it frequently.
  5. Allow the toasted coconut to cool.
  6. Using a fork, poke holes all over the top of the cooled cake.
  7. Open the can of Cream of Coconut, empty it into a 2-cup measuring glass and heat it for 15 seconds in the microwave.
  8. Whisk the mixture well and then pour it all over the cake and into the holes.
  9. Allow the cake to soak up all of the Cream of Coconut, about 5 to 10 minutes.
  10. Frost the cake with cool whip and sprinkle the top with the toasted coconut.
  11. Cut and serve. Keep leftovers refrigerated.

Recipe lightly altered by Amber at Dessert Now, Dinner Later! from The Country Cook

Coconut Cream Poke Cake

For more coconut pleasures, check out these recipes:

Coconut Cream Fruit Dip


Frozen Coconut Limeade


Caribbean Slush

Caribbean Slush1

Thanks so much to Amber for coming over and sharing this delicious looking Coconut Cream Poke Cake! I wish I could reach into the computer and grab a piece right now! Be sure to check out Amber’s blog Dessert Now, Dinner Later for many more delicious recipes! And be sure to follow her on social media too! FacebookPinterestInstagramTwitter



  1. The Owens Bunch · · Reply

    I make this all the time for my son in law…only I add a box of coconut cream pudding to the cream of coconut… talking about fine!

  2. I have been making this cake for years. I also add a cup of coconut in the cake batter

  3. is it real “coconutty” for lack of a better term?? KLT

  4. Using a can of Coconut milk makes it moister…like a pie. It gets better as it sits and soaks up the milk. I used the milk instead of the cream once on accident and i’ll never use the cream again. Everyone always asks me for the recipe. Once my boss made it with the cream and asked me why it wasn’t as good as mine and wanted to know what she did wrong lol

  5. Can u make ahead and refrigerate?

    1. Maggi, Amber did this post as a guest post, so maybe head to her blog and ask her there.

  6. Oh my gosh! I just made this. It taste amazing!

  7. deborah shoemake · · Reply

    I hadn’t made this in years, gotta make again. Thx.

  8. Diane Hermosillo · · Reply

    It looks sooooooooooooo amazing. I am so making this right now. Thanks for sharing the recipe.:)

  9. Bonnie. Heeter · · Reply

    Going to try this

  10. Oh Boy, something else for my Bucket List Recipes. Thank you.

  11. Seriously this looks AMAZING!!! I want a piece right now!

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