Coconut Poke Cake Recipe


– 1 (15.25 oz) white cake mix – 1 (15. oz) can, Cream of Coconut (like Goya brand), divided into (3) 1/2 cup portions – 1 1/2 c. water – 2 egg whites – 1/2 c. vegetable oil (or coconut oil) – 1 (8 oz.) container, Cool Whip (thawed) – 1 c. sweetened flake coconut (toasted or untoasted)


Step 1

Begin by baking the white cake in a 9 x 13″ pan.

Step 2

After coming out of the oven, let rest for 5-10 minutes.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

To the cooled cake, spread the whipped topping mixture over the top, gently pressing the topping into the holes of the cake.

Step 6

Top with toasted coconut. Slice your cake into squares and enjoy. This cake makes 12 servings, so slicing 3 squares by 4 squares is ideal.

Check out a couple of our other coconut dessert recipes below!