Coconut Cream Poke Cake begins with a white cake mix, is soaked with sweet cream of coconut, and finished with whipped topping and toasted coconut for a delightful contrast of moist cake and crisp topping.
Summer seems to fly by, and this poke cake is one of those easy, crowd-pleasing desserts perfect for barbecues and warm-weather gatherings. Using a boxed white cake mix keeps the preparation quick, while a can of cream of coconut—one of my favorite summer pantry ingredients—adds rich, sweet coconut flavor when poured into holes poked across the cake. The cake is topped with light whipped topping and finished with crunchy toasted coconut for texture.
This recipe embraces a semi-homemade approach that’s perfect when you need a fast but impressive dessert. The toasted coconut adds a crunchy contrast to the moist, fluffy cake, but note that it will soften after a couple of hours as it absorbs moisture from the whipped topping—so wait to sprinkle it on until just before serving for maximum crunch.
Cream of coconut is the sweetened coconut syrup used in this cake. It’s different from unsweetened coconut milk or coconut cream and brings a dessert-like sweetness and silky texture that soaks into the cake, keeping it tender. If you like coconut flavors, you may already use cream of coconut in other treats and drinks—its versatility makes it a handy pantry item.
I hope you enjoy this cake as much as we do!
Coconut Cream Poke Cake
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Ingredients
- 15.25 oz (432 g) box white cake mix
- Ingredients called for on the cake mix box (for example: 3 large egg whites, 1 cup water, 1/4 cup oil)
- 15 oz (425 g) can cream of coconut (sweetened—not coconut milk or unsweetened coconut cream)
- 8 oz (226 g) tub light Cool Whip or whipped topping
- 2 cups (240 g) coconut flakes, toasted (see instructions)
Instructions
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Preheat the oven and prepare a 9×13-inch pan. Make and bake the white cake according to the package directions for a 9×13 pan. Grease the pan before adding batter. Baking times vary by oven and mix; the example cake baked at 350°F for 23 minutes. Let the cake cool to room temperature.
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While the cake bakes or cools, toast the coconut: spread coconut flakes on an ungreased baking sheet and bake at 350°F for about 3 minutes, then stir. Continue to bake, stirring every 30–60 seconds, until golden brown. Coconut browns quickly, so watch closely. Remove and cool.
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Use a fork to poke holes across the top of the cooled cake. Pour the cream of coconut into a 2-cup measuring cup and warm it briefly (about 15 seconds) in the microwave to loosen it; whisk until smooth. Pour the cream of coconut evenly over the cake, letting it soak into the holes and the cake surface for 5–10 minutes.
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Spread the whipped topping over the soaked cake, then sprinkle with toasted coconut just before serving to preserve the crunch. Cut into squares and serve. Store leftovers refrigerated.
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Notes
- Cream of Coconut is a sweetened coconut syrup (similar in texture to sweetened condensed milk) used in cocktails and dessert recipes. It’s typically found near mixers. Do not substitute unsweetened coconut milk or canned coconut cream, as those are not sweetened and will change the result.
- Toasted Coconut Timing: Toasted coconut will lose its crispness after a few hours because it absorbs moisture from the whipped topping. For the best texture, add toasted coconut right before serving or sprinkle on individual slices when plating.
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