Coconut Cream Chocolate Poke Cake – an easy box-cake makeover with cream of coconut, toasted coconut, and whipped cream!
This chocolate twist on my original Coconut Cream Poke Cake keeps everything simple and delicious. It starts with a boxed devil’s food cake mix, so it comes together quickly while delivering rich chocolate flavor balanced by sweet cream of coconut and the satisfying crunch of toasted coconut.
One of the best things about this cake is how little effort it requires. The boxed mix gives you a tender, moist base; the rest is mostly simple steps and a short wait while the cake cools and soaks up the coconut cream.
Toasted coconut on top adds texture and a toasty flavor that contrasts beautifully with the moist cake and light whipped topping. Toasting takes a few minutes and requires close attention so the flakes turn golden but don’t burn.
The soak is the star: this cake is drenched in cream of coconut. Cream of coconut is a sweet, thick coconut product often found near cocktail mixers or in the ethnic foods aisle. It’s different from coconut milk and gives the cake a rich coconut sweetness that penetrates the crumb when poured into the poke holes.
If you need an easy dessert to bring to a potluck or want a simple, impressive cake to make at home, this Coconut Cream Chocolate Poke Cake is perfect. It’s quick to assemble, full of flavor, and always a crowd-pleaser.
Coconut Cream Chocolate Poke Cake
Ingredients
- 15.25 oz (432 g) box devil’s food cake mix (plus ingredients called for on the box; mine required 3 eggs, 1 cup water, and 1/2 cup oil)
- 15 oz (425 g) can cream of coconut (not coconut milk — this is the sweetened cream used for pina coladas)
- 8 oz (226 g) tub light Cool Whip (or 1 cup heavy cream whipped with 1/4 cup powdered sugar)
- 1 1/2 cups (about 180 g) coconut flakes, toasted (see directions)
Instructions
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Prepare and bake the cake according to the package directions for a 9×13-inch pan. Grease the pan before adding batter. My cake baked at 350°F for 34 minutes. Allow the cake to cool to room temperature before proceeding.
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While the cake bakes, spread the coconut flakes on an ungreased baking sheet and toast at 350°F for 3 minutes. Stir, then return to the oven, stirring every 30–60 seconds until the coconut is golden brown. Watch closely; coconut browns quickly. Remove and let cool.
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Once the cake is cooled, poke holes all over the top using a fork or wooden spoon. Pour the cream of coconut into a 2-cup measuring cup, warm it in the microwave for about 15 seconds, whisk, then pour evenly over the cake, letting it soak into the holes. Allow 5–10 minutes for the cake to absorb the liquid.
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Spread the Cool Whip (or whipped cream) over the soaked cake and sprinkle with the toasted coconut. Cut and serve immediately. Store leftovers refrigerated.
Notes
- This cake can be prepared ahead and stored in the refrigerator. For the crispiest toasted coconut, wait to add the coconut topping until just before serving.
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