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This delicious coconut poke cake will have you coming back for seconds! This Coconut Cream Poke Cake uses a simple white cake mix, topped with cream of coconut, coconut whipped topping and sprinkled with toasted coconut for the ultimate coconut poke cake recipe!
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Love coconut cake? This super moist coconut poke cake is much more simple to make than a layer cake, and tastes even better!
Made with the help of a simple white cake mix, along with a few other ingredients to give it an amazing coconut flavor. This coconut cream poke cake recipe is perfect for your next pot luck, cookout or celebration where sharing dessert is encouraged.
What do I need to make coconut poke cake?
Here’s a quick-reference shopping list of the ingredients you’ll need to make this poke cake:
- White Cake Mix, 15.25 oz.
- 1 can Cream of Coconut, 15 oz. (This can be found in the International Foods section of your grocery store. Goya is a popular brand.)
- Water
- Eggs
- Vegetable or Coconut Oil
- Whipped Topping, like Cool Whip – 8 oz. container. You can also use my Homemade Cool Whip recipe, which is a much healthier alternative to store-bought whipped topping.
- Sweetened Flake Coconut
For exact ingredient amounts and full recipe instructions be sure to reference the recipe card at the bottom of this post. Thanks!
How do you make coconut poke cake?
- Begin by baking the white cake in a 9 x 13″ pan. After coming out of the oven, let rest for 5-10 minutes. While the cake is still warm, poke holes in the cake about 1″ apart. Using a chop stick or the end of a wooden spoon works well.
- Once the holes are poked in the cake, drizzle the cake with 1/2 cup of the cream of coconut. Drizzle into the holes and on top of the cake.
- Refrigerated the cake for one hour or until completely cooled.
- While cake is cooling, mix together the whipped topping with the remaining 1/2 cup of cream of coconut.
- To the cooled cake, spread the whipped topping mixture over the top, gently pressing the topping into the holes of the cake.
- Next, top the cake with coconut. Feel free to toast some (or all) of the sweetened flake coconut if you like. To toast the coconut, sprinkle on a baking sheet. Bake at 350 for 8-10 minutes, stopping to stir/toss the coconut every 2 minutes as to not over-brown. Toasting the coconut is optional.
- Slice your cake into squares and enjoy. This cake makes 12 servings, so slicing 3 squares by 4 squares is ideal.
Need A New 9 x 13″ Pan? This Anolon 9 x 13″ Bronze Pan with Lid is Amazing!
This 9 x 13″ non-stick pan is a staple in every kitchen. Great for cakes, desserts, casseroles and more, it includes a lid, which makes it ideal for transporting.
Ingredient Substitutions and Recommendations:
- White Cake Mix – Can’t find a white cake mix? A boxed coconut cake mix, vanilla or yellow cake mix can be used instead. Note: a yellow cake mix will change the appearance (be much more yellow) but flavor will be consistent.
- Whipped Topping/Cool Whip – Instead of Cool Whip, you can substitute stabilized whipped cream.
- Cream of Coconut – Some readers have used coconut milk instead of cream of coconut with success. I have not tested this, so I cannot confirm the results. Cream of coconut and coconut milk are two very different products. Coconut milk has a lower fat content and more water, while cream of coconut is much thicker.
Frequently asked questions about making coconut cream poke cake:
Is cream of coconut the same as coconut cream?
No cream of coconut and coconut cream are not the same. The cream that rises to the top of coconut milk is coconut cream. Cream of coconut is a sweetened version (added sugar) of coconut cream. Because of the added sugar, these are not interchangeable.
Where do I find cream of coconut?
You can find Cream of Coconut or crema de coco in the international foods section of your grocery store. If your grocery store does not carry Cream of Coconut, you can find it on Amazon here.
Is a vanilla cake mix the same as a white cake mix?
No. While the flavor will be similar, a vanilla cake mix will vary in color slightly from a white cake mix.
Can real whipped cream be used instead of Cool Whip?
Yes, real whipped cream can be used as a substitute for Cool Whip topping. For best results, make sure you’re using a stabilized whipped cream recipe.
What can I serve with coconut cake?
Coconut cake goes great with coffee or tea. Here are a few of my drink recipes and co*cktails that would be complementary to this coconut cream poke cake:
- Vanilla Bean Iced Coffee
- Coconut Margarita
- Pina Colada Champagne Punch
- Easy Iced Coffee
- Almond Joy Mocha Frappuccino
- Healthy Pina Colada Smoothie
- Toasted Coconut Hot Chocolate
- Cinnamon Mocha Iced Coffee at Real Housemoms
This cool, delicious cake is such a wonderful dessert for any occasion. It’s perfect for a pot luck, a sweet treat to share at the office, and also makes for a fantastic party dessert.
I love how the coconut whipped topping goes into the holes of the cake, making it super moist and delicious. The coconut on top adds a wonderful texture to the cake and completes the cake perfectly!
Love coconut? Check out my Coconut Smoothie, Chocolate Coconut Date Balls, and my Pina Colada Cupcakes.
If you loved this coconut poke cake recipe, check out some of my other favorite cake and coconut recipes:
- Chocolate Almond Joy Poke Cake
- Coconut Cream Pound Cake
- Red Velvet Cake Parfaits
- Buttermilk Chocolate Cake
- Lemon Poke Cake
- Chocolate Poke Cake
- Red Velvet Sheet Cake
- Red Velvet OREO Poke Cake
- Pumpkin Caramel Cream Cheese Poke Cake
- Carrot Cake Sheet Cake
- Lemon Bundt Cake
- German Chocolate Brownies with Coconut Pecan Frosting
Here’s the recipe for this amazing Coconut Poke Cake:
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Coconut Cream Poke Cake
Erin Indahl-Fink
A dreamy, delicious coconut cake that will have you coming back for seconds! Creme of coconut is baked into a fluffy white cake making it super moist. The cake is then topped with coconut whipped cream and toasted coconut for the ultimate coconut treat!
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Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Dessert
Cuisine American
Servings 12
Calories 116 kcal
Equipment
Stand Mixer This KitchenAid Stand Mixer is a go-to appliance in my kitchen!
9 x 13" Pan I love this non-stick 9 x 13" Cake Pan!
Ingredients
- 1 (13.25 oz.) white cake mix
- 1 (15 oz. can) Goya Coconut Cream divided into 3 – 1/2 cup portions
- 1 1/2 cup water
- 2 egg whites
- 1/2 cup vegetable oil
- 1 (8 oz. carton) whipped topping, thawed like Cool Whip
- 1 cup sweetened coconut flakes toasted or untoasted
Instructions
Preheat oven to 350 degrees. Spray a 9×13" pan with non-stick baking spray. Set aside. Open the can of coconut cream and thoroughly mix it together with a small whisk. Set aside.
With a hand or stand mixer, mix the cake mix, 1/2 c. of coconut cream, water, egg whites and oil. Mix batter until smooth. Pour into the prepared pan, and bake for 26-28 minutes until golden brown.
Remove cake from oven. Using a plastic straw or the end of a chop stick, poke holes in the cake approximately 1" apart. While cake is still hot, drizzle the cake with the second 1/2 c. portion of the coconut cream, making sure to drizzle into the holes and on top of the cake. Refrigerate the cake for at least 1 hour, or until completely cooled.
Fold together the remaining 1/2 c. of coconut cream into the thawed container of whipped topping. Spread evenly over the cake. Top with the coconut flakes. Slice and enjoy. Refrigerate any leftovers.
Notes
When opening the can of coconut cream, pour the entire contents into a bowl or large glass measuring cup. The coconut cream will have separated in the can. Using a whisk, make sure the entire contents of the can is evenly mixed together before dividing out the three, 1/2 c. portions.
Storage: Store the cake, covered or in a resealable container, in the refrigerator. The cake will keep for up to 5 days refrigerated.
Nutrition
Serving: 1gCalories: 116kcalCarbohydrates: 4gProtein: 1gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 31mgPotassium: 34mgFiber: 1gSugar: 3gCalcium: 2mgIron: 0.1mg
Keyword coconut poke cake, coconut cream poke cake, coconut cake recipe
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