This coconut cream poke cake starts with a boxed cake mix, and is filled with the perfect coconut flavor, topped with whipped cream, and toasted coconut. It’s perfect for coconut lovers!
This coconut cream poke cake is so simple. It’s a boxed white cake mix, then you poke holes all around it, pour the cream of coconut on top of the cake so it seeps in the holes and soaks right in. It’s then topped with whipped cream, and sprinkled with toasted coconut. It’s the perfect way to have one final taste of summer!
This coconut cream poke cake is so light, moist, and of course coconut-y. It’s a beautiful white cake with toasted coconut on top, and did I mention that it’s delicious?
If you don’t know what a poke cake is, it’s basically a cake made in a 9×13 pan. Then the cake is poked full of holes all over the top. Then you pour something yummy and delicious into the holes. Some cakes are filled with sweetened condensed milk, some with jello, some with fudge sauce, or with jello – this cake is topped with cream of coconut. The holes and the extra liquid keeps these cakes extra moist as the liquid just soaks right into the cake.
Tips to make coconut cream poke cake:
- You want to use cream of coconut for this cake, not coconut milk. You can usually find cream of coconut in the aisle with the alcoholic mixers.
- You can sub a yellow cake mix, for the white cake mix if that’s what you have on hand. You can also sub a chocolate cake mix for a chocolatey twist!
- This coconut cream cake is even better if it’s made in advanced. The cake gets even more moist, and the flavor just gets stronger as time goes on. The cake can be made up to 2 or 3 days in advanced.
- The toasted coconut only stays crunchy for a couple of hours once it’s on the cake. So add it right before you’re ready to serve the cake.
How to make coconut cream poke cake?
Mix together your boxed cake mix with the oil, water, and eggs as called for on the box. Pour the cake batter into a greased 9x13inch pan. And bake the cake according to the box directions. (I usually check if the cake is done a couple minutes early, and it often is! This helps to keep you from having a dry cake.)
Let the cake cool for about 10 minutes, then poke the top all over with a fork, or a wooden spoon. Pour the coconut cream all over the top of the cake and into the holes.
Let the cake cool completely, then spread the whipped cream (cool whip works great) over the top. When you’re ready to serve the cake, sprinkle the toasted coconut evenly over the top of the cake. Slice up and enjoy!
This coconut cream poke cake is sure to be a favorite. It’s the perfect semi homemade dessert, that is so easy, and only takes about 10 minutes of your actual time to make. It’s a great cake to serve up at a summer party or barbecue, and no one will even know you started with a boxed mix.
GET READY TO MAKE SOME AMAZING POKE CAKES WITH THESE GREAT KITCHEN TOOLS AND INGREDIENTS:
Looking for more coconut recipes?
- Easy Coconut Cake
- Coconut Macaroons
- Coconut Sugar Cookie Bars
- Coconut French Toast
- Gooey Coconut Chex Mix
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Coconut Cream Poke Cake
- 18 oz box white cake mix
- Ingredients for the cake according to the box (egg whites, oil, milk, etc)
- 15 oz Cream of Coconut
- 8 cool whip (or 3 cups fresh whipped cream
- 2 cups coconut flakes (toasted (directions below)
- Preheat the oven according to the directions on your boxed cake mix.
- Spray a 9x13 pan with nonstick spray.
- Mix together your dry cake mix, water, oil, and eggs, as called for on the boxed cake mix.
- Spread your cake batter into the prepared pan.
- Bake according to the package directions. (My cake baked at 350 degrees Fahrenheit for 23 minutes.)
- Allow the cake to cool for about 10 minutes.
- Using a fork, or the bottom of a wooden spoon, poke holes all over the top of the cooled cake.
- Open the can of Cream of Coconut, empty it into a 2-cup measuring glass and heat it for 15 seconds in the microwave.
- Whisk the mixture well and then pour it all over the cake and into the holes.
- Allow the cake to continue to cool completely.
- Frost the cake with cool whip.
- Meanwhile, toast the coconut on an un-greased baking sheet at 350 degrees Fahrenheit for 3 minutes.
- 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, stir it frequently, and watch closely.
- Allow the toasted coconut to cool.
- Sprinkle the toasted coconut evenly over the top of the whipped cream.
- Cut and serve.
- Keep leftovers refrigerated.
This coconut cream poke cake was first posted on May 29, 2014. The photos and text were updated on August 28, 2020.
This coconut cream poke cake was originally shared from my friend Amber at Dessert Now, Dinner Later, She has so many delicious recipes over on her blog that I’ve tried, and others that I am dying to. Check out her blueberry cream cheese pie, pumpkin crinkle cookies, or chocolate truffles. Yum! Be sure to follow her: Facebook – Pinterest – Instagram – Twitter