This easy-to-make Coconut Cake Poke Cake is rich and decadent. It’s a great dessert for anytime of the year, but I love it in the spring or holiday seasons when the rich coconut flavor hits the spot. It’s the best make ahead dessert that has a melt-in-your-mouth texture with every bite.
When I’m entertaining, I love a showstopper dessert, but I like it to be effortless. This Coconut Poke Cake is both – it’s simple but so special. It starts with store-bought boxed cake mix (which could not be any easier, or any more foolproof), and it’s ultra delicious and moist thanks to soaking in decadent coconut milk and sweetened condensed milk. It’s the all-time perfect treat for summer gatherings and hosting.
Soft and perfectly baked cake gets bathed in a rich and creamy mixture of sweetened condensed milk and cream of coconut, then topped with nutty, toasted coconut for a flavorful cake that’s oh so moist. This coconut cake poke cake is just the right amount of indulgent and everyone who enjoys it agrees it’s absolute dessert perfection in every bite.
If you like this simple and delicious dessert, try some of our other favorite cakes. This Sour Cream Strawberry Bundt Cake is one of our go-to’s and this Apple Pie Cake is a family favorite!
Why You’ll Love This Recipe
- Make-Ahead Dessert: With a simple no-fuss process, this is a great dessert to make in advance and serve later.
- Simple Ingredients: This cake is made with just a handful of items, so it comes together quickly and easily.
- Customizable: You can easily change up the flavor profile. Pineapple would be a delicious addition.
- Perfect For Beginners: Bakers of all levels can make this simple, delicious cake.
Ingredients
- White Cake Mix: Foolproof and always delicious, one of my favorite store-bought staples.
- Cream of Coconut: Rich and creamy, find this near the coconut milk. But it’s essential to use cream of coconut (not milk!), here.
- Sweetened Condensed Milk: Thick and sweet, this gives the cake that ultra moist texture and deliciously sweet flavor.
- Frozen Whipped Topping: Light and fluffy, this is the perfect layer.
- Shredded Coconut: Use sweetened or unsweetened.
How To Make Coconut Poke Cake
1. Preheat oven to 350°F. Prepare cake according to package directions, and bake in a greased 13×9 inch baking dish.
2. While the cake is baking, whisk together the cream of coconut and sweetened condensed milk.
3. While the cake is still warm from the oven, use a skewer or fork to poke holes in the cake about 1 inch apart.
4. Pour the milk mixture over the top. Refrigerate until cool, about 1–2 hours.
5. Spread whipped topping over the top and sprinkle with coconut. Refrigerate until ready to serve.
6. Store cake in the refrigerator.
Expert Tips
- Pour Slowly: When pouring the milk mixture, go slowly for even distribution throughout the cake. No need to rush!
- Let Cake Chill: Don’t skip this step! It’s essential the cake has enough time to chill and set so the flavors can really meld for the best texture.
- Toast Coconut: Lightly toast the flakes for an extra nutty flavor. If using sweetened flakes, keep an eye on them so they don’t burn. They toast quickly!
- Add Coconut Cream While Warm: Be sure to pour the coconut cream mixture over the cake while it’s still warm so it can really soak in well and saturate the whole cake.
- Sit Overnight: Let the cake sit and chill overnight for the best flavor.
Variations
- Add Pineapple: Stir in drained crushed pineapple with the whipped topping for an extra fruity flavor.
- Add a Garnish: Extra pineapple or a sprinkle of toasted coconut is nice for presentation and makes it even tastier.
- Add Pineapple Juice: A splash to the milk mixture adds a fruity note that’s extra complimentary to the coconut.
Storage
Leftovers? Lucky you! This is actually one of those cakes that tastes better as it sits. Cover leftovers tightly with plastic wrap to keep it from drying out, or store in an airtight container in the fridge for 3-4 days. You can eat it right away, or allow it to come to room temperature before enjoying again.
This is a great make-ahead dessert, too. Assemble and bake the cake, cool completely, then store on the counter to serve later that day. Or, store this in the fridge, covered tightly, if you plan on serving the following day. Simply remove and bring to room temperature before eating. We don’t recommend freezing this cake, as freezing and thawing changes the texture.
FAQs
Definitely! Yellow cake is slightly richer, denser, and more buttery in flavor. It pairs nicely with coconut and sweetened condensed milk.
The main difference is the water content and fat concentration. Cream of coconut is thick, rich and higher in fat, while coconut milk is thinner and more diluted. Both have that strong coconut flavor, but you want to use cream of coconut in this cake for the best textrue and flavor.
More Fruity Dessert Recipes
Coconut Cake Poke Cake
Ingredients
Method
- Preheat oven to 350°F. Prepare cake according to package directions, and bake in a greased 13×9 inch baking dish.
- While the cake is baking, whisk together the cream of coconut and sweetened condensed milk.
- While the cake is still warm from the oven, use a skewer or fork to poke holes in the cake about 1 inch apart.
- Pour the milk mixture over the top. Refrigerate until cool, about 1–2 hours.
- Spread whipped topping over the top and sprinkle with coconut. Refrigerate until ready to serve.
- Store cake in the refrigerator.
Notes
- Cover leftovers tightly with plastic wrap to keep it from drying out, or store in an airtight container in the fridge for 3-4 days. Eat right away, or allow to come to room temperature before enjoying again.
- Make Ahead: Assemble and bake cake, cool, then store on the counter to serve later that day. Or, store in the fridge, covered, if you plan on serving the following day. Simply remove and bring to room temperature before eating.
- This is completely optional, but I do love to add a small can of drained, crushed pineapple chunks into my whipped topping so then it’s a pineapple coconut cake!