Coconut Poke Cake Recipe – A Moist and Creamy Dessert
There are desserts that you make once in a while, and then there are desserts you make over and over again because everyone begs for it. This Coconut Poke Cake falls into the second category. It is one of those cakes that always steals the spotlight, no matter where you bring it. Soft, fluffy white cake, drenched in a rich mixture of cream of coconut and sweetened condensed milk, then topped with clouds of Cool Whip and a blanket of shredded coconut.
I have been making this cake for years, and every single time I serve it, I get asked for the recipe. It’s simple to prepare, but it tastes like something you would find in a bakery. The best part? This cake actually tastes better the next day, after it has chilled and soaked up all the flavors.
Whether you’re making it for a holiday gathering, a birthday, a Sunday dinner, or just because you’re craving something sweet, this recipe is a guaranteed crowd-pleaser.
Why This Cake Works
Moist and Rich – The poke method allows the coconut cream mixture to seep deep into the cake, ensuring every bite is full of flavor.
Quick and Easy – It starts with a boxed cake mix, so there’s no need to measure flour, sugar, and leavening agents.
Make-Ahead Friendly – Perfect for parties, since it can be made a day ahead and stored in the fridge.
Crowd Favorite – If you bring this cake to a potluck or family dinner, be prepared for it to disappear fast.
Ingredients
For the Cake:
1 box Duncan Hines White Cake Mix (or your favorite brand)
3 large eggs
1 cup milk (whole milk is best for richness)
1/2 cup vegetable oil
1 small box instant vanilla pudding mix (almond pudding also works well)
1 teaspoon vanilla extract (or almond extract for a slightly nutty flavor)
For the Topping:
1 can cream of coconut (such as Coco López – not to be confused with unsweetened coconut milk)
1 can sweetened condensed milk
8 oz Extra Creamy Cool Whip, thawed
12 oz frozen grated coconut (sweetened or unsweetened, depending on your preference)
Step-by-Step Instructions
1. Prepare the Cake
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray.
In a large bowl, combine the cake mix, eggs, milk, oil, pudding mix, and vanilla extract.
Beat with an electric mixer for about 2–3 minutes, until smooth and creamy.
Pour the batter into the prepared pan and spread evenly.
Bake for 32–35 minutes, or until a toothpick inserted into the center comes out clean.
2. Prepare the Coconut Soak
While the cake is baking, stir together the cream of coconut and the sweetened condensed milk until smooth.
This mixture should be rich, thick, and sweet – it’s the secret to the moistness of this cake.
3. Poke and Soak
As soon as the cake comes out of the oven, take the handle of a wooden spoon or a fork and poke holes all over the hot cake.
Slowly pour the coconut-condensed milk mixture over the cake, letting it seep into the holes.
The warm cake will absorb the liquid, making it moist and flavorful.
Allow the cake to cool completely before adding the topping.
4. Frost and Top
Once the cake has cooled, spread the Cool Whip evenly over the top.
Sprinkle generously with the grated coconut until the entire cake is covered.
For extra flavor, you can toast some of the coconut in the oven before sprinkling it on top.
5. Chill and Serve
Cover the cake with plastic wrap or foil.
Refrigerate for at least 8 hours, preferably overnight.
Slice into squares and serve cold for the best flavor.
Tips and Tricks for the Best Coconut Cake
Use Cream of Coconut, Not Coconut Milk – Cream of coconut is thick and sweet, while coconut milk is thin and unsweetened. Using the wrong one will change the taste and texture.
Add Almond Extract – A little almond extract enhances the tropical flavor and makes the cake taste like it came from a bakery.
Let It Rest – The longer the cake sits in the refrigerator, the better it tastes. Overnight is ideal.
Toast the Coconut – For a nutty, golden topping, toast half of the coconut flakes before sprinkling them on top.
Try Different Puddings – Vanilla is classic, but coconut or almond pudding adds even more flavor.
Variations to Try
Almond Joy Cake – Add chopped almonds and drizzle with chocolate syrup before serving.
Pineapple Coconut Cake – Mix crushed pineapple into the Cool Whip for a fruity twist.
Layered Coconut Cake – Bake the cake in two round pans, soak them, and stack with Cool Whip and coconut between layers.
Coconut Cream Pie Cake – Spread a layer of coconut cream pudding on top of the cake before adding the Cool Whip.
Storage
Store the cake covered in the refrigerator for up to 5 days.
Freezing is not recommended because of the whipped topping.
Frequently Asked Questions (FAQ)
Q: Can I use homemade whipped cream instead of Cool Whip?
Yes, but homemade whipped cream is less stable. If you want to use it, add a stabilizer like powdered sugar or gelatin so it doesn’t deflate.
Q: What is the difference between cream of coconut and coconut milk?
Cream of coconut is sweetened and thick, usually used in desserts and drinks like piña coladas. Coconut milk is unsweetened and much thinner.
Q: Can I make this cake ahead of time?
Absolutely! This cake is best when made a day in advance so it has time to soak.
Q: Can I use yellow cake mix instead of white?
Yes, but the flavor will be slightly richer. White cake keeps it light and fluffy.
Final Thoughts
This Coconut Poke Cake is a dessert that never goes out of style. It’s creamy, moist, and bursting with tropical flavor. Whether you’re new to baking or an experienced cook, this recipe is simple, delicious, and foolproof. Make it once, and it will become a regular on your dessert table for years to come.