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.
Some of my favorite poke cakes are our pumpkin poke cake, banana pudding poke cake, or chocolate poke cake. You can’t go wrong with any of them!
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
Great recipe. I’ve made it many times and everyone loves it and likes that it’s not too sweet.
I’ve been making this cake for many years. It always gets rave reviews from friends and family.
That is so great to know. Thanks for sharing.
rozanne dubee says
Made this cake last week and my family and I just loves it. This one is a keeper.
This recipe is so good and so easy. I can definitely see me trying this with devils food cake mix to make it like an almond joy.
That sounds so good 🙂 I’m glad you liked it!
Lori Quitugua says
Great recipe, tasted wonderful and very simple to make!
I usually don’t make anything that starts with a cake mix but that can of cream of coconut was tempting. I made it night before last as dessert for a friend of my husband’s. There are only 3 pieces left in my refrigerator. It is a great summer meal ending. Thank you for a delicious new recipe.
Aimee Berrett says
So glad you liked it! Thanks for letting us know! Amber has lots of other amazing desserts, she has a chocolate version you should try too!
The Owens Bunch says
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…..you talking about fine!
Diana Olson says
Do you pour the coconut powder from the box into Coco Lopez….or do you make it into pudding and combine it with CL??
Aimee Berrett says
There is no coconut powder in the recipe. You’ll prepare the cake according to the box directions and after its baked poke holes and pour the coco Loco (or any brand cream of coconut) on top.
Carol Thompson says
I have been making this cake for years. I also add a cup of coconut in the cake batter
is it real “coconutty” for lack of a better term?? KLT
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
Can u make ahead and refrigerate?
Aimee Berrett says
Maggi, Amber did this post as a guest post, so maybe head to her blog and ask her there. http://www.dessertnowdinnerlater.com/2014/06/coconut-cream-poke-cake-recipe/
Oh my gosh! I just made this. It taste amazing!
deborah shoemake says
I hadn’t made this in years, gotta make again. Thx.
Diane Hermosillo says
It looks sooooooooooooo amazing. I am so making this right now. Thanks for sharing the recipe.:)
Bonnie. Heeter says
Going to try this
Barnyard Bunch says
Oh Boy, something else for my Bucket List Recipes. Thank you.
Becky @ Project Domestication says
I adore coconut!
Seriously this looks AMAZING!!! I want a piece right now!