Coconut poke cake is a soft and moist white cake soaked in a creamy mixture of sweetened condensed milk and cream of coconut. Top this moist coconut cream cake with a fluffy whipped cream and shredded sweetened coconut. It’s the perfect cool and easy to make tropical dessert.
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Why Should You Make This Recipe
I have a few poke cake recipes on the blog that are always great when I want a delicious dessert everyone loves. My Pineapple Poke Cake, Chocolate Poke Cake, Butterfinger Poke Cake and Lemon Poke Cake are quick, easy and delicious poke cake recipes that are perfect for feeding a crowd. I am so excited to add this coconut poke cake recipe to the blog and I know you’ll love it too.
- It has the perfect contrast of tropical taste and texture. This easy coconut cream cake poke cake has layers of textures filled with sweet and tropical coconut flavor. The coconut cake is fluffy and moist, while cream of coconut soaking liquid is sweet, creamy and filled with coconut flavor which pairs perfectly with the refreshing coconut whip topping.
- Easy to make with simple ingredients. This cream of coconut cake is made with pantry basics and can be made using two bowls and a whisk.
Ingredients
This coconut poke poke cake requires only a handful of ingredients to make. Here’s what you will need.
- Coconut Cake Ingredients: Gather white cake mix, cream of coconut pudding mix, eggs, oil and water.
- Cream of Coconut Liquid Ingredients: Gather cream of coconut, sweetened condensed milk and vanilla extract.
- Coconut Cream Topping: Gather cool whip and shredded coconut.
Substitutions
This coconut cream poke cake is meant to be quick, easy and so delicious. Here are my recommended substitutions for this recipe if you need them:
- White Cake Mix: I prefer using white cake mix mixed with cream of coconut pudding for more coconut flavor, but feel free to use any box cake mix such as vanilla yellow, pineapple cake mix or even chocolate cake mix for other cake flavors.
- Oil: Any neutral baking oil such as vegetable, canola or grapeseed oil will work well in this poke pineapple cake recipe. Other possible substitutes would be an equal amount of yogurt, coconut oil or applesauce. Use the suggested substitutes for oil listed on the back of the cake mix box.
- Eggs: This recipe hasn’t been tested without eggs.
- Water: Use 1 cup of coconut water or milk in place of the regular water.
- Cream of Coconut Pudding Mix: For even more coconut flavor, mix in a 3.4 oz. packet of coconut instant pudding mix into the cake at the same time as the dry ingredients.
- Cream of Coconut: Make sure to buy cream of coconut, not coconut cream. The first is sweetened like condensed milk, the other is not sweetened.
- Condensed Milk: Condensed milk is the same as sweetened condensed milk. It is not the same as evaporated milk.
- Cool Whip: Cool whip tends to hold up better when longer periods of storage are needed. If you prefer to use freshly whipped cream in place of the cool whip, whip 1 ½ cups (360 ml) cold heavy cream with ¼ cup (30 g) powdered sugar together until fluffy.
- Shredded Coconut: Feel free to use sweetened or unsweetened shredded coconut on top of the cool whip for the most coconut flavor.
How To Make
Learn how to make coconut poke cake in a few easy steps.
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper. In a large mixing bowl, whisk the oil, eggs, water (or milk) and jello coconut pudding mix (optional) and cake mix until well combined. Pour the coconut cake into the prepared cake pan. Bake for 25- 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the cake in the cake pan for 30 minutes. Using the parchment paper, gently lift the cake out of the pan, remove the parchment paper and return the cake to the pan. After returning the cake to the pan, use the end of a wooden spoon or a large skewer to poke holes into the cake. Set the cake aside for now.
- Make the cream of coconut soaking liquid by whisking cream of coconut, sweetened condensed milk and vanilla extract together until well combined. Pour the sweetened milk and coconut liquid over the cooled cake. Focus on pouring the liquid into the holes first and then spread the rest of the liquid evenly across the coconut cake. Loosely cover the cream of coconut cake and transfer to the fridge to chill for 30 - 60 minutes. The cake can remain covered and chilled for up to 2 days if needed.
- When it’s time to serve the coconut poke cake, evenly spread the cool whip or whipped cream on top of the cake. Top the cake with shredded sweetened coconut, slice and enjoy.
How To Make Ahead, Freeze and Store and Serve
- Make Ahead: Prepare the cake as written in the recipe. Fully cool the cake, wrap and freeze. Prepare the cake as written in the recipe. Fully cool the cake, pour the liquid into the cake, cover the cake and store in the fridge up to 2 days. Then top the cake with the cool with and shredded coconut when you're ready to serve.
- Store: Place leftover pieces of coconut pudding cake in an airtight container to store in the fridge for up to 5 days.
- Freeze: Prepare the cake entirely according to the recipe directions. Wrap the entire cake, while still in the pan, in 2 layers of plastic wrap and then a foil layer. Store the coconut cream cake in the freezer for up to 2 months.
- Thaw: Transfer the poke coconut cake to thaw overnight in the fridge overnight.
M’s Expert Tips
- Think of the box cake mix as the “dry ingredients.” The ingredients listed to make this creamy coconut poke cake are slightly different in the recipe than what is listed on the box. Think of the dry box cake mix as the dry ingredients rather than what is listed on the back of the box.
- Bake the cake according to the box directions. Refer to the box for instructions on high altitude baking or baking in different sized pans. The ingredients will be a bit different than what is listed on the back of the box, however the baking times and high altitude modifications can be followed as written on the box.
- Decide how big you want the holes to be. Use the end of a large wooden spoon for big holes or a thick wooden skewer for medium sized holes. To ensure the coconut and sweetened milk mixture soaks into the holes, then spread across the rest of the cake.
- Chill the cake. Just like making a tres leches or other soaked cake, this coconut poke cream cake needs time to chill and for the cream of coconut to soak into the cake.
FAQs
A wooden spoon is the perfect tool to use to poke holes in the cake. Make sure to space the holes out by 1-inch (2.5 cm) to ensure the cake isn’t too dry or too soggy.
Yes, simply use a gluten free cake mix or make your own gluten free cake. Double check that the coconut pudding mix is gluten free.
Yes, feel free to use coconut water for the water in the cake mix to add more coconut flavor.
This coconut cream poke cake is best when made up to 2 days in advance. Wait to top the cake with cool whip or whipped cream and shredded coconut until the cake is ready to be served.
Cream of coconut poke cake can be made in it’s entirety or as a plain cake. Make the cake to either the baked cake stage or fully (to include toppings when using cool whip). Completely wrap the entire cake pan in plastic wrap. I suggest 2 -3 layers. Then wrap the entire dish in foil. Store in the freezer up to 2 months. Thaw the cake in the fridge overnight.
Other Coconut Recipes To Try
If you try this Coconut Poke Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Coconut Poke Cake Recipe
Equipment
- 1 9 x 13 inch (23 x 33 cm) baking pan
- 1 sheet parchment paper
- 2 large mixing bowls
- 1 whisk
- 1 wooden spoon for poking holes
Ingredients
- 3 large eggs, room temperature
- ½ cup (120 ml) oil
- 1 cup (240 ml) water, coconut water or milk
- 15.25 oz. boxed white cake mix
- 3.4 oz. cream of coconut instant pudding mix
- 15 oz. can cream of coconut
- 14 oz. sweteened condensed milk
- 1 teaspoon vanilla extract
- 8 oz. cool whip, thawed but still cold
- 1 - 2 cups shredded coconut
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper. In a large mixing bowl, whisk the oil, eggs, water (or milk) and jello coconut pudding mix (optional) and cake mix until well combined. Pour the coconut cake into the prepared cake pan.3 large eggs, room temperature, ½ cup (120 ml) oil, 1 cup (240 ml) water, coconut water or milk , 15.25 oz. boxed white cake mix, 3.4 oz. cream of coconut instant pudding mix
- Bake for 25- 30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the cake in the cake pan for 30 minutes. Using the parchment paper, gently lift the cake out of the pan, remove the parchment paper and return the cake to the pan. After returning the cake to the pan, use the end of a wooden spoon or a large skewer to poke holes into the cake. Set the cake aside for now.
- Make the cream of coconut soaking liquid by whisking cream of coconut, sweetened condensed milk and vanilla extract together until well combined. Pour the sweetened milk and coconut liquid over the cooled cake. Focus on pouring the liquid into the holes first and then spread the rest of the liquid evenly across the coconut cake. Loosely cover the cream of coconut cake and transfer to the fridge to chill for 30 - 60 minutes. The cake can remain covered and chilled for up to 2 days if needed.15 oz. can cream of coconut, 14 oz. sweteened condensed milk , 1 teaspoon vanilla extract
- When it’s time to serve the coconut poke cake, evenly spread the cool whip or whipped cream on top of the cake. Top the cake with shredded sweetened coconut, slice and enjoy.8 oz. cool whip, thawed but still cold, 1 - 2 cups shredded coconut
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