Name: Coconut Poke CakeCoconut Poke Cake
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 25 min
Cuisine: American / Southern‑style
Ingredients: 1 (16 ounce) package white cake mix; 1 (14 ounce) can cream of coconut; 1 (14 ounce) can sweetened condensed milk; 1 (16 ounce) container frozen whipped topping, thawed; 1 (10 ounce) package flaked or shredded coconut; Optional: extra coconut for garnish (toasted or raw)

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This coconut poke cake is a rich, moist, and creamy dessert that’s perfect for any occasion. I start with a white cake base, then soak it with a sweet blend of cream of coconut and condensed milk. It’s finished off with a cloud-like whipped topping and a generous sprinkle of coconut. After a few hours in the fridge, this cake becomes irresistibly soft and full of tropical flavor. Coconut Poke CakeCoconut Poke Cake

Why You’ll Love This Recipe

I love how easy it is to turn a simple box cake into something truly special. The sweet coconut mixture soaks into every bite, making it extra moist and flavorful. It’s also a no-fuss dessert—I can make it ahead, chill it overnight, and have it ready to serve the next day. Whether I’m bringing it to a potluck or serving it after dinner, this cake always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (16 ounce) package white cake mix
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container frozen whipped topping, thawed
1 (10 ounce) package flaked or shredded coconut
Optional: extra coconut for garnish (toasted or raw)

Directions

I preheat the oven and grease a 9×13‑inch baking pan.
I prepare the white cake mix according to the package directions, pour it into the pan, and bake until it’s done. Then I let it cool completely.
In a small bowl, I stir together the cream of coconut and sweetened condensed milk.
I poke holes all over the cooled cake using a straw or the handle of a wooden spoon.
I pour the coconut mixture over the cake, making sure it seeps into the holes.
Once soaked, I spread the thawed whipped topping over the surface of the cake.
I sprinkle the shredded coconut evenly over the top.
I refrigerate the cake for a few hours, or overnight, to let it set and develop flavor. I always serve it chilled.

Servings and timing

Yield: 12 servings
Prep time: 20 minutes
Cook time: 35 minutes
Chill time: At least 1.5 hours (overnight is best)
Total time: 2 hours 25 minutes

Variations

I sometimes toast the shredded coconut for a golden, nutty finish. If I want to cut back on sweetness, I use unsweetened coconut. For a tropical twist, I’ve even added crushed pineapple on top of the cake before adding the whipped topping. It also works great with a yellow cake base if I’m out of white cake mix.

Storage/Reheating

I always store this cake in the refrigerator, covered with plastic wrap or in an airtight container. It keeps well for up to 4–5 days. Since it’s meant to be served cold, there’s no need to reheat it. In fact, I think it tastes better the next day after everything has had time to soak and settle.

FAQs

What is cream of coconut and where can I find it?

Cream of coconut is a sweetened coconut product often used in drinks and desserts. I usually find it in the cocktail or international foods aisle at the grocery store.

Can I make this cake ahead of time?

Absolutely—I always make it a day in advance to let the flavors soak in. It actually tastes better after chilling overnight.

Can I use homemade whipped cream instead of store-bought topping?

Yes, I can swap the whipped topping for homemade whipped cream. I just make sure it’s stabilized with a bit of powdered sugar or gelatin so it holds up in the fridge.

Is it possible to make this cake dairy-free?

To make a dairy-free version, I use dairy-free cake mix, coconut-based sweetened condensed milk, and a dairy-free whipped topping. The flavor is still fantastic.

How do I toast coconut for garnish?

I spread the shredded coconut on a baking sheet and bake at 325°F (165°C) for about 5–10 minutes, stirring occasionally, until it’s golden brown. I watch it closely so it doesn’t burn.

Conclusion

This coconut poke cake is one of those simple desserts that always impresses. The creamy coconut filling, soft cake, and cool whipped topping come together in the most satisfying way. It’s easy to make, even easier to love, and perfect for any celebration—or just because.