A luscious, ultra-moist coconut dessert made with fluffy white cake, sweetened condensed milk, creamy coconut milk, and a cloud of whipped topping. This easy coconut poke cake is simple enough for beginners but impressive enough for holidays, potlucks, birthdays, and special occasions.
Recipe Overview
| Category | Details |
| Prep Time | 15 minutes |
| Bake Time | 25–30 minutes |
| Chill Time | 4 hours |
| Total Time | About 4 hours 45 minutes |
| Servings | 12 |
| Pan | 9 × 13-inch baking dish |
| Oven Temperature | 350°F (175°C) |
Why You’ll Love This Coconut Poke Cake
- Incredibly moist: The coconut milk and condensed milk soak into every bite.
- Easy to make: A boxed cake mix keeps preparation quick and simple.
- Rich coconut flavor: Coconut milk and coconut extract give the cake a delicious tropical taste.
- Perfect make-ahead dessert: It tastes even better after several hours in the refrigerator.
- Great for gatherings: One 9 × 13-inch cake makes approximately 12 generous servings.
Ingredients
For the Cake
| Ingredient | Quantity |
| White cake mix | 1 box (15.25 oz / 432 g) |
| Large eggs | As directed on cake-mix package |
| Water | As directed on cake-mix package |
| Vegetable or canola oil | As directed on cake-mix package |
Tip: Follow the specific instructions on your cake-mix package because required amounts of eggs, water, and oil can vary slightly between brands.
For the Coconut Cream Soak
| Ingredient | Quantity |
| Sweetened condensed milk | 1 can (14 oz / 397 g) |
| Full-fat coconut milk | 1 can (13.5 oz / 400 ml) |
| Coconut extract | 1 teaspoon |
For the Topping
| Ingredient | Quantity |
| Whipped topping, thawed | 1 tub (8 oz / 226 g) |
| Sweetened shredded coconut | ½–1 cup, optional |
Step-by-Step Instructions
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Lightly grease a 9 × 13-inch baking dish with nonstick cooking spray.
2. Prepare the Cake Batter
Prepare the white cake mix according to the instructions on the package, using the required eggs, water, and oil.
Beat the batter until smooth and well combined, but avoid overmixing.
Pour the batter evenly into the prepared baking dish.
3. Bake
Place the cake in the preheated oven and bake for approximately 25–30 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
Remove the cake from the oven.
4. Let the Cake Cool Slightly
Allow the cake to cool for approximately 10–15 minutes.
It should still be warm, but not piping hot, when you add the coconut cream mixture.
5. Poke the Cake
Using the rounded handle of a wooden spoon, the end of a thick chopstick, or another similar utensil, poke holes throughout the cake.
Space the holes approximately 1 inch apart.
Do not push the utensil completely through the cake to the bottom of the pan. The holes should penetrate most of the way through the cake so the coconut mixture can soak into the crumb.
6. Make the Coconut Cream Mixture
In a medium bowl, whisk together:
- Sweetened condensed milk
- Full-fat coconut milk
- Coconut extract
Whisk until the mixture is smooth and evenly combined.
7. Soak the Cake
Slowly pour the coconut mixture over the entire warm cake.
Pay particular attention to the holes, allowing the mixture to seep into them.
If necessary, use a spatula to gently spread any liquid that collects on the surface so it is distributed evenly.
8. Refrigerate
Cover the baking dish and refrigerate the cake for at least 4 hours.
For the best flavor and texture, refrigerate it overnight.
This chilling time allows the coconut cream mixture to fully penetrate the cake.
9. Add the Whipped Topping
Once thoroughly chilled, spread the thawed whipped topping evenly over the entire cake.
For extra coconut flavor, sprinkle ½–1 cup of sweetened shredded coconut over the top.
For an especially delicious finish, lightly toast the coconut before sprinkling it over the cake.
10. Slice and Serve
Cut the chilled cake into 12 squares.
Serve cold and garnish with additional shredded coconut if desired.
Pro Tips for the Best Coconut Poke Cake
Don’t skip the chilling time. The cake needs several hours for the coconut mixture to soak into the crumb.
Use full-fat coconut milk. It provides a richer, creamier flavor than light coconut milk.
Don’t overbake the cake. A slightly moist crumb absorbs the coconut mixture beautifully.
Make evenly spaced holes. This helps distribute the coconut soak throughout the cake instead of concentrating it in only a few areas.
Don’t add the whipped topping while the cake is warm. The topping can melt and become runny. Wait until the cake is completely chilled.
Toast the coconut topping. Toasted coconut adds wonderful flavor and a subtle crunch.
Ingredient Substitutions
Homemade Cake
You can replace the boxed cake mix with your favorite homemade white, vanilla, or yellow cake recipe.
Choose a cake with a relatively sturdy crumb so it can absorb the coconut mixture without becoming overly fragile.
Coconut Extract
If you don’t have coconut extract, you can omit it. The coconut milk will still provide coconut flavor, although it will be more subtle.
Whipped Topping
You can substitute freshly whipped cream for prepared whipped topping. For better stability, chill the cake before adding the whipped cream and keep it refrigerated until serving.
Coconut Milk
Full-fat canned coconut milk is recommended for the richest flavor and texture. Avoid using a thin coconut-flavored beverage as a direct substitute unless the recipe is adjusted.
Delicious Variations
Piña Colada Coconut Poke Cake
Spread a layer of well-drained crushed pineapple over the cake before adding the whipped topping.
Finish with toasted coconut for a tropical piña colada-inspired dessert.
Chocolate Coconut Poke Cake
Use a chocolate cake mix instead of white cake mix for a decadent chocolate-coconut combination.
Almond Coconut Cake
Add ½ teaspoon almond extract to the coconut soak along with the coconut extract.
Extra-Coconut Cake
Add ½ cup shredded coconut directly to the cake batter, then finish the cooled cake with toasted coconut.
Coconut Caramel Cake
Drizzle a small amount of caramel sauce over individual servings before serving.
What to Serve With Coconut Poke Cake
This cake is delicious on its own, but you can serve it with:
- A scoop of vanilla ice cream
- Fresh berries
- Sliced strawberries
- Fresh pineapple
- Toasted coconut
- A drizzle of caramel sauce
- A cup of coffee or espresso
Make-Ahead Instructions
This is an excellent make-ahead dessert.
You can prepare the cake and coconut soak up to 1 day in advance. Keep it covered and refrigerated.
For the best texture, add the whipped topping shortly before serving or after the cake has completely chilled.
Storage
Cover leftover cake tightly and refrigerate for up to 4 days.
Because the cake contains dairy-based ingredients, keep it refrigerated and avoid leaving it at room temperature for extended periods.
Can You Freeze Coconut Poke Cake?
Yes, but the texture of the whipped topping may change after freezing and thawing.
For the best results, freeze the unfrosted cake tightly wrapped for up to 3 months.
Thaw it overnight in the refrigerator, then add fresh whipped topping before serving.
If freezing individual pieces, wrap each piece securely in plastic wrap and place them in a freezer-safe container.
Reheating
This cake is designed to be served cold, so reheating is not recommended.
Simply remove the desired portion from the refrigerator and serve chilled.
Common Mistakes to Avoid
1. Poking holes all the way through
If the holes go completely to the bottom, too much of the liquid can collect underneath the cake instead of being absorbed throughout the crumb.
2. Adding the topping too soon
A warm cake can cause the whipped topping to melt.
3. Using too little chilling time
The cake may taste good after a short chill, but several hours allow the coconut mixture to distribute more evenly.
4. Overbaking
A dry cake won’t absorb the coconut cream mixture as effectively.
5. Forgetting to drain pineapple
If making the piña colada version, drain crushed pineapple thoroughly to prevent excess liquid from making the topping watery.
Nutrition Estimate
Approximate values per serving will vary depending on the cake mix, whipped topping, and exact ingredients used.
| Nutrient | Approximate Amount |
| Calories | 340 kcal |
| Carbohydrates | 48 g |
| Fat | 14 g |
| Protein | 4–5 g |
| Sugar | 30–35 g |
| Sodium | 300–400 mg |
Frequently Asked Questions
Can I make this cake from scratch?
Yes. A homemade white, vanilla, or yellow cake works very well. Choose a cake with a sturdy crumb that can absorb the coconut mixture.
Can I use coconut cream instead of coconut milk?
Coconut cream is much thicker and richer than coconut milk, so it will change the consistency of the soak. For the recipe as written, canned full-fat coconut milk is the easiest choice.
Can I use evaporated milk instead of coconut milk?
You can, but the finished cake will have a much less pronounced coconut flavor.
Can I make this cake the night before?
Absolutely. In fact, making it the night before is highly recommended because the extended chilling time allows the coconut mixture to soak deeply into the cake.
Why is my cake soggy?
The cake can become overly wet if too much liquid is used, if the cake is underbaked, or if the holes are made excessively large or deep. Make sure the cake is fully baked and distribute the soaking mixture evenly.
Can I add shredded coconut?
Yes. Sweetened shredded coconut is an excellent topping. Toasting it first adds even more flavor.
How long does coconut poke cake last?
When covered and refrigerated properly, it is best enjoyed within 4 days.
Final Thoughts
This Ultimate Coconut Cream Poke Cake is one of those effortless desserts that tastes far more impressive than the amount of work required to make it.
The combination of fluffy white cake, sweetened condensed milk, creamy coconut milk, and whipped topping creates a rich, tropical dessert that’s perfect for family dinners, summer gatherings, potlucks, birthdays, and holidays.
For the ultimate experience, prepare it the day before, let it chill overnight, top it with toasted coconut, and serve it straight from the refrigerator.