If you’ve ever wished for a dessert that delivers a tropical getaway in every bite, Coconut Cream Poke Cake is about to become your new obsession. Imagine a soft, fluffy white cake that acts as the perfect base for a luscious blend of cream of coconut and sweetened condensed milk, all soaked into every nook and cranny. Topped with billowy whipped topping and a generous sprinkle of coconut, this crowd-pleaser is impossibly moist, deliriously creamy, and effortless to make. Whether you’re planning a summer cookout or need a dreamy finish for a winter gathering, this Coconut Cream Poke Cake will steal the show every single time.
Ingredients You’ll Need
-
For the Cake:
- 1 box white cake mix (plus ingredients listed on the box)
For the Coconut Cream Mixture:
- 1 can (15 ounces) cream of coconut
- 1 can (14 ounces) sweetened condensed milk
For Topping:
- 1 container (8 ounces) whipped topping (thawed)
- 1 cup sweetened shredded coconut (toasted or plain)
How to Make Coconut Cream Poke Cake
Step 1: Bake Your Cake Base
Start by preparing the white cake mix according to the instructions on the box—usually just adding eggs, oil, and water. Pour the batter into a 9×13-inch baking dish and bake as directed, letting your anticipation build as your kitchen fills with the aroma of fresh cake. Once baked, allow the cake to cool for about 10 minutes so it’s just warm enough to welcome all those creamy fillings.
Step 2: Poke the Cake
Here’s where the magic happens! Grab the handle of a wooden spoon and poke holes evenly across the entire surface of your cake, spacing them about one inch apart. These holes are your secret to making every forkful super moist and flavorful, as they’ll soak up the creamy coconut mixture to come.
Step 3: Mix and Pour the Creamy Filling
In a medium bowl, whisk together the cream of coconut and sweetened condensed milk until perfectly smooth. Slowly pour this tropical elixir over the warm cake, focusing on filling those holes so every bite is infused with creamy goodness. Go easy and let the mixture soak in, giving the cake time to absorb every last drop.
Step 4: Cool Completely
Patience pays off here. Let your cake cool completely to room temperature. This lets the coconut mixture settle in and keeps your whipped topping from melting when you spread it on top. If you’re in a hurry, feel free to pop the cake in the fridge to speed up the process a bit.
Step 5: Add Whipped Topping and Coconut
Spread the whipped topping evenly over the cooled cake, making sure you blanket every inch for the ultimate creamy finish. Sprinkle the sweetened shredded coconut over the top—either toasted for crunch and color, or plain for that classic coconut snow. Admire your masterpiece, then refrigerate for at least 4 hours (overnight is even better) so the flavors meld and the cake becomes delightfully chill.
How to Serve Coconut Cream Poke Cake
Garnishes
To give your Coconut Cream Poke Cake an extra pop, sprinkle the top with extra toasted coconut right before serving for both texture and a lovely caramel color. For a touch of elegance, scatter over a few thinly sliced almonds or a handful of diced tropical fruit, like pineapple or mango, to make the cake look as irresistible as it tastes.
Side Dishes
Pair this luscious dessert with something light and refreshing—you could serve it with a mix of fresh berries, a tangy fruit salad, or even a simple scoop of sorbet. These sides brighten the palate and beautifully balance the indulgence of the cake.
Creative Ways to Present
To really wow a crowd, try cutting the Coconut Cream Poke Cake into neat squares and arranging them on a fancy platter, each topped with a vibrant edible flower. Or, for individual servings, layer slices into small mason jars with extra whipped topping and coconut for perfect little trifles at a party. Presentation is half the fun!
Make Ahead and Storage
Storing Leftovers
Thanks to its ultra-moist texture, Coconut Cream Poke Cake stores like a dream. Simply cover the cake tightly with plastic wrap or store individual slices in airtight containers. Keep refrigerated, and enjoy slices for up to four days—the flavor just gets better as it rests!
Freezing
If you want to make the cake further in advance, freeze it (without the whipped topping and coconut garnish) in a well-wrapped dish for up to one month. Thaw overnight in the fridge, then add the finishing touches just before serving for optimal freshness and fluffiness.
Reheating
This dessert is best enjoyed chilled, straight from the fridge—no reheating necessary! If you do prefer it slightly less cold, just let your slice sit at room temperature for 10 to 15 minutes before digging in.
FAQs
Can I use homemade whipped cream instead of whipped topping?
Absolutely! Homemade whipped cream brings a wonderfully fresh flavor and softer texture. Just whip heavy cream with a touch of sugar until stiff peaks form. Spread it over the cooled cake as you would the store-bought version.
Is there a way to make Coconut Cream Poke Cake dairy-free?
Yes, with a few swaps. Use a dairy-free boxed cake mix, substitute the sweetened condensed milk for a coconut or oat milk-based version, and top with a dairy-free whipped topping. The cake will still be rich, creamy, and full of coconut flavor.
What if I can’t find cream of coconut?
Cream of coconut is essential for that velvety richness, but if you’re in a pinch, you can blend coconut milk with powdered sugar to a thick sweetness, though the flavor will be a bit milder. Just make sure not to use coconut cream, which isn’t sweetened and won’t deliver quite the same lushness.
Can I make Coconut Cream Poke Cake ahead of time?
This recipe is actually best made ahead! Chilling overnight allows all the flavors to deepen. Just wait to add the whipped topping and shredded coconut until you’re ready to serve for the freshest finish.
How can I toast the shredded coconut?
To toast shredded coconut, simply spread it in a dry skillet over medium heat, stirring constantly, until golden brown and fragrant. Keep a close eye—it can transform from golden to burned in a flash!
Final Thoughts
If you’re looking for a dessert that’s as effortless to make as it is heavenly to eat, Coconut Cream Poke Cake delivers on every level. It’s the kind of treat you’ll crave year-round and the one your friends will beg you to bring to every gathering. Don’t wait—whip out your baking dish and give this Coconut Cream Poke Cake a try. I can’t wait for you to fall in love with every sweet, coconutty bite!
Print
Coconut Cream Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a tropical delight with this Coconut Cream Poke Cake recipe. A moist white cake is infused with a rich blend of cream of coconut and sweetened condensed milk, topped with whipped cream and shredded coconut for a luscious finish. Perfect for any occasion, this easy-to-make cake is a crowd-pleaser!
Ingredients
For the Cake:
- 1 box white cake mix (plus ingredients listed on the box)
For the Coconut Cream Mixture:
- 1 can (15 ounces) cream of coconut
- 1 can (14 ounces) sweetened condensed milk
For Topping:
- 1 container (8 ounces) whipped topping (thawed)
- 1 cup sweetened shredded coconut (toasted or plain)
Instructions
- Prepare the White Cake: Make the white cake mix according to package instructions in a 9×13-inch baking dish. Bake and let cool for 10 minutes.
- Poke Holes: Use a wooden spoon handle to poke holes all over the cake.
- Mix Coconut Cream: Whisk together the cream of coconut and sweetened condensed milk. Pour over the warm cake.
- Add Topping: Let the cake cool, then spread whipped topping over the surface and sprinkle with shredded coconut.
- Chill: Refrigerate for at least 4 hours or overnight before serving.
Notes
- For enhanced flavor, toast the shredded coconut until golden.
- Store leftovers covered in the refrigerator for up to 4 days.
- This cake is ideal for preparing ahead for gatherings.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 36 g
- Sodium: 310 mg
- Fat: 21 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
