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!
This post may contain affiliate links. Delightful E Made is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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:
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.
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.
No. While the flavor will be similar, a vanilla cake mix will vary in color slightly from a white cake mix.
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 cocktails 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
- Coca Cola Chocolate 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:
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Delightful E Made.
Coconut Cream Poke Cake
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.
Yum, this looks amazing!! I have been obsessed with coconut lately so I can’t wait to try this cake. Pinning for later.
I love toasted coconut!
Thanks for sharing on Creative K Kids’ Tasty Tuesdays link up. Hope to see you back next week.
This cake looks TO.DIE.FOR! Luscious and so inviting. We’re so happy you shared with us at Weekend Potluck, but we’d love it if you’d link back to the party from your post…it makes you eligible to be featured…and this one’s a real attention getter. *-* Please come back again soon.
The best cake ever! Made two for party not a piece left.
i LOVE anything coconut! This is great!
This looks fantastic!!
I love coconut cake! This one looks great!
I have made a tres leche cake with whipped cream, sweet condensed and the cream Dr cocoa. Always a winner.
That looks so good! I love a good poke cake because is so moist and tasty.
This looks and sounds divine and I have all the ingredients on hand. Yippee!!
Your cake looks delicious and easy to make. My favorite kind! Drop by my blog to see your cake recipe post featured at the Snickerdoodle party this week.
Your Coconut Cream Poke Cake looks delicious! Thanks so much for sharing with us at Full Plate Thursday, have a great weekend and come back soon!
Miz Helen
I’ve been making this cocoanut cake since about 1980. I was staying with my Mom in Okla as she recovered from surgery, and her friend brought a pan of this deliciousness to us. Now it’s my DIL’s favorite – but she has me adding a layer of raspberry sauce between the cream of cocoanut and the cool whip layer. Try it – it’s really good!
This is every coconut lovers dream! What a cake 🙂 Thank you for bringing it to Fiesta Friday!
This cake looks so delicious and I bet it is! 😉
I’ve pinned it for later!
Thank you for this inspiration!
– Emmi from http://www.emmiscookinside.blog
Hi,
I just found this recipe… I know I’m late to the party, but was wondering if I could use a boxed coconut cake mix ? it’s all I have on hand.. would it be too much?
I appreciate any & all help
can’t wait to try this
Thanks
I did not see one “simple” white cake mix! Every cake mix was a moist mix – is it too soggy if you have to use a moist one?
Hi just curious if you use the ingredients listed on the white cake mix box as well as your added ingredients or do you just substitute in your ingredients to the cake mix? Thank you
I love coconut! This sounds so good! However I think I want to try topping it with a combination of real whipped cream and the coconut cream. I’ll whip up the heavy cream with some powdered sugar and afterward add the coconut cream and/or some of my natural coconut flavor.
I have made this cake 3 times and each and every time it is so good, it is one of my husband’s favorites. I toast the coconut while I am waiting for my oven to preheat. Thanks for sharing it.
This was absolutely scrumptious and my family loves it! We are sweltering in the Texas heat and this cake is so refreshing. I love cooking with coconut milk too. It adds subtly to the flavor and keeps the cake so light. Thank you so much for posting this perfect recipe.
Hi can you use real whipping cream or does it have to be the frozen cool whip type?? Thanks!
Do you have a recommendation on which cake mix brand works best? Thanks!! Can’t wait to make this!
Any “non-moist” white cake mix works great. Feel free to use a name-brand or store-brand mix.
I made the cake for company using a Bett Crocker white cake mix. It sort of fell apart when cutting it, so it wasn’t perfectly sliced, but nobody minded. It was delicious and most of the company had seconds.