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coconut poke cake topped with toasted coconut flakes

Coconut Cake Poke Cake

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 box white cake mix made according to package directions
  • 1 15 oz can cream of coconut
  • 1 14 oz can sweetened condensed milk
  • 1 8 oz container frozen whipped topping, defrosted
  • 1½ cups shredded coconut sweetened or unsweetened

Method
 

  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.

Notes

Storage:
  • 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.
Tips:
  • 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!