Coconut Cream Poke Cake Recipe
Get ready to fall in love with Coconut Cream Poke Cake, the ultimate dessert for coconut lovers everywhere. This dreamy cake is soaked with a luscious combination of cream of coconut and sweetened condensed milk, keeping every bite irresistibly moist and full of tropical flavor. Finished with a fluffy cloud of whipped topping and a generous blanket of shredded coconut, it’s a showstopper at any gathering. Whether you’re craving something easy and impressive for your next potluck or just want to treat yourself to pure coconut bliss, Coconut Cream Poke Cake never disappoints!
Ingredients You’ll Need
The ingredient list for this cake is refreshingly simple, but don’t be fooled—each element works its magic to create that tender, melt-in-your-mouth texture and bold coconut flavor. Quality truly counts with such a short ingredient list!
- White cake mix: Your trusty shortcut—this creates a pillowy, sturdy base that soaks up all the coconut filling beautifully.
- Eggs, oil, and water (as called for by the cake mix): These simple pantry staples bring the mix together and give the cake structure.
- Sweetened condensed milk: The secret to a moist, dense crumb—it soaks in for rich sweetness in every bite.
- Cream of coconut (like Coco López): Intensifies the coconut flavor and keeps the cake decadently creamy and luscious.
- Whipped topping (thawed): Adds lightness and a cool, creamy finish that pairs perfectly with the cake’s tender texture.
- Sweetened shredded coconut: Toast it if you like for nutty crunch, or sprinkle as-is for extra coconut oomph and beautiful snowy looks.
How to Make Coconut Cream Poke Cake
Step 1: Mix and Bake the Cake
Start things off easy: preheat your oven to 350°F and grease a 9×13-inch baking dish. Prepare the white cake batter according to the box instructions (don’t forget to have your eggs, oil, and water ready!). Pour the batter into the dish, then bake until golden, fluffy, and a toothpick comes out clean—usually about 30 minutes.
Step 2: Poke the Cake
Once your cake is out of the oven, let it cool for just five minutes—don’t wait too long! Use the handle of a wooden spoon (or anything round and not too skinny) to poke holes all over the cake surface. These holes are your secret weapon, creating little tunnels for the creamy filling to work its way throughout each slice.
Step 3: Make the Coconut Cream Mixture
While the cake is still a bit warm, whisk together the sweetened condensed milk and cream of coconut in a bowl until smooth and well-blended. This heavenly mixture is what makes Coconut Cream Poke Cake so unbelievably moist and flavorful.
Step 4: Pour, Soak, and Cool
Slowly and evenly pour your coconut-milk mixture all over the top of the cake, making sure it seeps deep into the holes. Watch as the cake greedily drinks it in! Now, patience pays off—let the cake cool completely to room temperature, letting every drop settle in.
Step 5: Top and Chill
Once cooled, gently spread the thawed whipped topping across the top, covering every corner with fluffy goodness. Sprinkle generously with the sweetened shredded coconut (toast it for an extra wow factor, if you’d like!). Pop the whole cake into the fridge for at least 2 hours—chilling gives the cake time to set and lets all the flavors blend perfectly.
How to Serve Coconut Cream Poke Cake
Garnishes
Dress up each slice with extra touches! Try a sprinkle of toasted coconut (for flavor and golden crunch), a few fresh berries, or even a drizzle of chocolate or caramel sauce. A light dusting of powdered sugar adds a gorgeous finish that makes the Coconut Cream Poke Cake look just as dreamy as it tastes.
Side Dishes
Because this cake is so rich and decadent, keep your sides light and refreshing. Pair it with a bowl of tropical fruit salad, a scoop of tangy sorbet, or a glass of iced herbal tea. These gentle accompaniments balance out the Coconut Cream Poke Cake and let its tropical flavors shine.
Creative Ways to Present
Take your Coconut Cream Poke Cake to the next level by serving it in individual jars or parfait glasses—just layer cake, filling, whipped topping, and coconut for a fun party twist! You can also cut the cake into squares, skewer them onto sticks, and dip the edges in melted chocolate and coconut for festive dessert “pops.”
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Cream Poke Cake holds up beautifully in the fridge. Simply cover the pan tightly with plastic wrap or transfer slices to an airtight container. It’ll stay moist and delicious for up to 4 days—the flavors will even deepen as it sits!
Freezing
You can freeze Coconut Cream Poke Cake (minus the whipped topping) if you’d like to prepare it well in advance. Wrap the cooled, unfrosted cake tightly in plastic wrap and foil before freezing—when you’re ready to serve, thaw in the fridge and add the whipped topping and coconut on top.
Reheating
No reheating is necessary, as Coconut Cream Poke Cake is meant to be served chilled! In fact, letting it sit out for just 10 to 15 minutes before slicing will give you the best soft, creamy texture. If it’s been frozen, make sure it’s fully thawed in the refrigerator before enjoying.
FAQs
Can I use a homemade white cake instead of boxed mix?
Absolutely! A homemade white cake will work beautifully. Just be sure to use a recipe that yields a standard 9×13-inch cake, so you get the perfect poke-able texture and enough surface area for all that coconut filling.
What’s the difference between cream of coconut and coconut milk?
Cream of coconut (like Coco López) is much thicker, sweeter, and more intensely flavored than coconut milk, which is thinner and unsweetened. For the signature rich taste of Coconut Cream Poke Cake, always use cream of coconut.
How do I toast shredded coconut?
Simply spread the coconut in an even layer on a baking sheet and bake at 325°F for 5 to 8 minutes, stirring once or twice, until it’s golden and fragrant. Watch closely—it can go from golden to burnt quickly!
Can I use fresh whipped cream instead of whipped topping?
Yes! Freshly whipped cream is a fantastic substitute for the store-bought topper. Just whip together heavy cream and a little sugar until soft peaks form, then spread it over the cooled cake before adding the coconut.
Is this cake suitable for making ahead of time?
Definitely—Coconut Cream Poke Cake actually tastes even better when made a day ahead! Chilling overnight gives the flavors time to meld and the texture becomes even more decadent.
Final Thoughts
If you adore coconut and crave an easy dessert that wows a crowd, you simply must try Coconut Cream Poke Cake. It’s delightfully moist, bursting with sunny tropical flavor, and impressive with shockingly little effort. Give it a go—you’ll find yourself making it again and again!
Print
Coconut Cream Poke Cake Recipe
- Total Time: 2 hours 40 minutes (including chilling)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Coconut Cream Poke Cake. Moist white cake soaked in a coconut milk mixture, topped with whipped cream and shredded coconut for a luscious dessert.
Ingredients
For the Cake:
- 1 box white cake mix, plus ingredients called for on the box (eggs, oil, water)
For the Topping:
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can cream of coconut (such as Coco López)
- 1 (8 oz) container whipped topping, thawed
- 1 cup sweetened shredded coconut
Instructions
- Preheat and Prepare: Preheat oven to 350°F. Grease a 9×13-inch baking dish. Prepare and bake white cake as per box instructions. Poke holes in warm cake.
- Mix and Pour: Whisk sweetened condensed milk and cream of coconut. Pour over the cake. Let cool.
- Top and Chill: Spread whipped topping over the cake. Sprinkle with shredded coconut. Chill for at least 2 hours before serving.
Notes
- For extra coconut flavor, toast shredded coconut before sprinkling.
- This cake tastes best the next day after flavors meld.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 34g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
