Coconut Poke Cake Recipe

If you’ve ever longed for a dessert that is at once brilliantly simple and irresistibly decadent, this Coconut Poke Cake is about to become your new obsession. Imagine a fluffy white cake soaked with luscious coconut cream and sweetened condensed milk, all crowned with clouds of whipped topping and a generous snow of flaked coconut. Every forkful is supremely moist and bursting with coconut flavor, making it a hit at potlucks, holidays, or whenever you need a sweet, creamy pick-me-up. Coconut Poke Cake is the ultimate no-fuss, crowd-pleasing treat that looks as impressive as it tastes.

Ingredients You’ll Need

With just five humble ingredients, you can achieve flavor magic that’s far greater than the sum of its parts. Each one brings its own personality, ensuring your Coconut Poke Cake is wonderfully moist, creamy, and brimming with coconut charm.

• White cake mix: This is your base for a soft, fluffy texture with a subtle vanilla note that lets the coconut flavors shine.
• Cream of coconut: Adds deep, sweet coconut flavor and extra moisture, transforming every bite into pure tropical bliss.
• Sweetened condensed milk: Delivers creamy richness and an irresistible melt-in-your-mouth quality—it makes the cake truly poke-worthy!
• Frozen whipped topping: Convenient and versatile, this creates a pillowy frosting that’s the perfect canvas for sweet coconut.
• Flaked coconut: Provides gorgeous texture and a dreamy finish—don’t skip the sprinkle for that signature look and flavor.

How to Make Coconut Poke Cake

Step 1: Bake the White Cake

Begin by preparing your white cake mix following the instructions on the box. Use a 9×13-inch baking dish for the perfect cake-to-topping ratio. Once baked, leave the cake in the pan—no need for fancy cake rounds or extra fuss. As it bakes, your kitchen will fill with a warm vanilla aroma that sets the stage for the coconut magic to come.

Step 2: Poke the Cake

While the cake is still piping hot and straight from the oven, grab a fork or a wooden skewer and gently poke holes all over the top. This simple step is the secret sauce! The holes let the creamy filling seep deep into the cake, ensuring every single piece is ultra-moist and flavorful.

Step 3: Mix the Creamy Coconut Filling

In a medium bowl, whisk together the cream of coconut and sweetened condensed milk until completely smooth. This duo forms a sinfully rich filling that soaks into the cake, making it delightfully tender and loaded with coconut flavor. Take a moment to inhale the sweet, tropical aroma wafting from the bowl—it’s pure heaven!

Step 4: Soak the Cake

Slowly pour the coconut-milk mixture evenly over the hot, poked cake, making sure to cover every inch. The cake will eagerly soak up this goodness, turning each bite into a melt-in-your-mouth experience. Be patient and let the cake cool completely in the pan. This waiting time is when all the magic happens.

Step 5: Frost and Finish

Once the cake is completely cooled, spread the thawed whipped topping over the surface with a gentle hand. Finish with a generous shower of flaked coconut—the final, snowy touch that makes this Coconut Poke Cake absolutely irresistible. At this point, it’s best to chill the cake in the refrigerator to let the flavors marry and ensure a refreshing, creamy bite.

How to Serve Coconut Poke Cake

Garnishes

Enhance the cake’s tropical vibes with playful garnishes. Try toasting some of the flaked coconut for golden, crispy bits and scatter them on top with a handful of fresh berries or thin slices of kiwi. A light drizzle of dulce de leche or even a sprinkle of finely chopped macadamia nuts can take your Coconut Poke Cake to a show-stopping new level.

Side Dishes

This cake shines alongside light, refreshing sides. Pair slices with a bowl of mixed tropical fruit, like pineapple and mango, or a scoop of coconut or pineapple sorbet for a dessert trio that feels straight from the islands. For coffee lovers, serve it with a strong cup of coffee or an iced coconut latte—it’s the perfect match.

Creative Ways to Present

Take your Coconut Poke Cake up a notch by cutting it into cubes for coconut “cake bites” at a gathering, or layer slices in clear jars for mini cake parfaits. You can also use cookie cutters to create fun shapes for parties. However you present it, the dreamy layers and snowy coconut topping always steal the show!

Make Ahead and Storage

Storing Leftovers

Coconut Poke Cake is a wonderful make-ahead dessert because it actually gets even better the next day. Cover the cake tightly with plastic wrap or a fitted lid and keep it refrigerated, where it will stay moist and flavorful for up to five days. Just be sure to store it well-sealed to keep the coconut topping fresh.

Freezing

If you want to make this cake in advance, you can freeze it without the whipped topping and flaked coconut. Simply wrap the cooled, filled cake tightly in plastic wrap and then foil. Freeze for up to three months. Thaw in the fridge overnight, then top and sprinkle with coconut just before serving for the best texture and flavor.

Reheating

Coconut Poke Cake is best served chilled, straight from the refrigerator. If you prefer a slightly warmer slice, allow it to sit at room temperature for about 30 minutes before serving. Avoid microwaving, as it may melt the whipped topping and alter the creamy texture.

FAQs

Can I use homemade whipped cream instead of frozen whipped topping?

Absolutely! Homemade whipped cream makes a fantastic, from-scratch topping. Just whip heavy cream with a touch of sugar until stiff peaks form, and spread it over the cooled cake right before serving for a truly luscious finish.

What’s the difference between cream of coconut and coconut milk?

Cream of coconut is much thicker and sweeter than regular coconut milk, making it perfect for desserts like Coconut Poke Cake. Using coconut milk will result in a less rich and less sweet cake, so be sure to use the correct product for that signature creamy, sweet flavor.

Can I make Coconut Poke Cake ahead of time?

Yes, making this cake ahead is a great idea! The flavors meld beautifully overnight, so preparing it a day in advance will only make it more delicious. Just keep it chilled and covered until you’re ready to serve.

Do I have to use white cake mix, or can I substitute another flavor?

While white cake mix creates the classic flavor and look, you can experiment with yellow or even butter cake mix. Each will bring a slightly different taste, but they all pair wonderfully with the coconut filling and topping.

Why does my cake need to cool before frosting?

Allowing the cake to cool fully ensures the whipped topping stays fluffy and doesn’t melt into the cake. This prevents a runny or soggy topping, and helps the Coconut Poke Cake maintain those beautiful, distinct layers between the cake, filling, and coconut.

Final Thoughts

There’s something about the combination of creamy, coconutty layers and pillowy clouds of topping that makes Coconut Poke Cake pure happiness in dessert form. It’s an easy-to-love classic that never fails to impress, whether you’re serving a crowd or just treating yourself. Give it a try—the first bite is always magic, and you might just create a new family tradition!

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