Coconut Poke Cake

Coconut poke cake is an entire tropical paradise in a single cake pan! This creamy, dreamy delight will transport your tastebuds to a sun-soaked beach. 

You’ll love how the creamy coconut goodness seeps into every bite. It makes this dessert ultra-moist and overflowing with flavor. 

It’s perfect for potlucks, parties, or any gathering!

Trust me, once you try this easy-to-make treat, it’ll quickly become a new favorite. 

Why You’ll Love This Coconut Poke Cake

Moist, Decadent Texture: The poke cake method ensures every bite is infused with a creamy sweetness. The sweetened condensed milk and cream of coconut soak into all the little holes. They give the cake a supremely moist, melt-in-your-mouth texture.

Make-Ahead Magic: This cake improves in taste and texture when made a day beforehand. So, it’s perfect for stress-free entertaining and party planning.

Simple Elegance: This lovely cake has an impressive appearance and complex taste profile. Surprisingly, though, the recipe uses convenient store-bought ingredients and simple techniques. Even newbie bakers can whip this one up with ease. 

Tropical Indulgence: Coconut poke cake is a coconut lover’s dream come true. It features coconut extract, cream of coconut, AND shredded coconut! There’s a rich, tropical experience in every forkful. 

Ingredients

• White Cake Mix: The neutral, light-colored base lets the coconut flavors shine through. 

• Eggs, Oil, & Water: The “other ingredients needed” for a boxed cake mix. 

• Coconut Extract: For a dose of concentrated coconut flavor in the batter. 

• Cream of Coconut: A thick, sweet, coconut-based liquid. It’ll soak into the cake through the poked holes for extra coconutty goodness. 

• Sweetened Condensed Milk: For richness, sweetness, and extra moisture. It creates a dense, pudding-like texture when absorbed. 

• Cool Whip: For the light, creamy, super fluffy topping. 

• Sweetened Shredded Coconut: The final touch in the coconut trio. It goes on top for taste, visual appeal, and a pleasant, chewy texture. 

How to Make Coconut Poke Cake

This recipe follows the same basic outline as most poke cake recipes. Simply make, bake, poke, and pour! Need a little more detail? I’ve got you!

1. Prepare. Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking pan. 

2. Make the batter. Combine the cake mix, eggs, oil, and water according to the package instructions. Be sure to add the coconut extract to the mix, as well. 

3. Bake. Pour the batter into the prepared pan. Bake for 28 to 30 minutes or until done. 

4. Poke the holes. Use the handle of a wooden spoon to poke holes all over the still-warm cake. Space each hole about 1 inch apart. 

5. Pour. Whisk the cream of coconut and condensed milk in a medium bowl. Once well mixed, slowly pour the mixture over the cake, letting it seep into the holes. 

6. Cool. Let the cake cool to room temperature. Then, refrigerate for at least 2 hours. 

7. Top. Spread the Cool Whip evenly over the chilled cake. Sprinkle the coconut on top, covering the entire surface. 

8. Chill. Pop the cake back in the fridge to chill again. When you’re ready to eat, slice, serve, and enjoy. 

Tips for the Best Coconut Poke Cake

Poke cakes are so simple, but these tips make them so irresistible.

• Check the labels carefully! You need cream of coconut, such as Coco Lopez, NOT coconut milk or coconut cream! Those are two entirely different products, so be sure you get the right thing. 

• Give it a good stir. It sometimes separates in the can, so stir it thoroughly before using it. Vigorously shaking the can would also suffice. 

• Let it cool. The cake should still be warm when you poke the holes in it. However, if it’s too hot, it may fall apart. Let it cool for 10 to 15 minutes first. 

• Go easy on the poking! A wooden spoon works well, but be careful. You want the holes to go almost to the bottom but not all the way through the cake. If the holes go completely through, the liquid will simply run out. 

• Pour with purpose. When adding the liquid mixture, pour it slowly and evenly. Observe to be sure it’s sinking into the holes. If necessary, pour it over the back of a spoon to guide it into them.

• Get nice and toasty. Spread the coconut on a baking sheet and bake at 350 degrees for 8 to 10 minutes. Or until it’s light golden brown. Toasting it first will provide added flavor and texture. It also just looks nicer. 

• Jazz it up. Try different boxed cake mixes for unique flavor profiles. Or experiment by adding lemon juice or strawberry jam. There’s no limit to the customizations you can use. 

How to Store

As mentioned, this cake tastes better after 24 hours in the fridge. (It gives the flavors time to meld.) So, make it a day ahead and store it the same way you would store leftovers. 

To Store: Store in an air-tight container or covered tightly with plastic wrap. Refrigerate for up to 5 days. 

To Freeze: Wrap the unfrosted cake (or slices) tightly in plastic wrap. Then, wrap again in aluminum foil and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight. Then, add fresh Cool Whip and coconut.