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A slice of Coconut Cream Poke Cake topped with toasted coconut on a plate.
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5 from 4 votes

Coconut Cream Poke Cake

An amazing and simple coconut cream poke cake
Prep Time10 mins
Cook Time25 mins
Servings: 15
Calories: 333kcal


  • 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.


Calories: 333kcal | Carbohydrates: 50g | Protein: 3g | Fat: 14g | Saturated Fat: 12g | Cholesterol: 22mg | Sodium: 263mg | Potassium: 91mg | Fiber: 3g | Sugar: 34g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg