If you have a soft spot for rich, creamy, and irresistibly tropical desserts, this Coconut Poke Cake Recipe is going to be your new go-to anytime you want to impress with minimal fuss. This delightfully moist cake is soaked with a luscious blend of sweetened condensed milk and creamy coconut, then topped with fluffy whipped topping and a generous sprinkle of shredded coconut. It’s the perfect combination of sweet, light, and satisfyingly tender textures all in one irresistible slice. Once you try this, you’ll be dreaming up excuses to make it again and again!
Ingredients You’ll Need
This Coconut Poke Cake Recipe comes together with a simple lineup of ingredients that you probably already have on hand or can easily find. Each plays a key role, whether it’s building the fluffy cake base, infusing it with coconut goodness, or adding that creamy finish that makes every bite mouthwatering.
- White cake mix: The base for the cake, ensuring a light and tender crumb without the hassle of making cake from scratch.
- Coconut extract: This gives a pure and vibrant coconut flavor that truly shines through the cake.
- Sweetened condensed milk: Adds sweetness and moisture, soaking deep into the cake to keep it incredibly soft.
- Cream of coconut: Brings a smooth, tropical creaminess that elevates the coconut essence to the next level.
- Cool Whip: Provides the perfect fluffy and creamy topping that balances the dense soaked cake.
- Shredded sweetened coconut: Adds texture and that classic coconut crunch, plus a beautiful garnish on top.
How to Make Coconut Poke Cake Recipe
Step 1: Prepare the Pan and Oven
First things first, preheat your oven to 350ºF so it’s ready when you are. Next, grab a 9×13-inch baking dish and give it a good spray with nonstick cooking spray. This prevents any sticking and makes cleanup a breeze, which you’ll appreciate after enjoying this treat!
Step 2: Mix the Cake Batter
In a large bowl, combine the white cake mix with the coconut extract, oil, water, and eggs according to the box instructions. The coconut extract here is the secret weapon to boosting that tropical vibe without altering the cake’s lovely texture. Whisk everything together until smooth and pour the batter into your prepared pan.
Step 3: Bake the Cake Until Golden
Bake your cake for about 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs clinging to it. Keep an eye on it towards the end to avoid overbaking—this cake should be moist and tender, not dry.
Step 4: Poke Holes for Maximum Soaking
Once the cake is out of the oven, it’s time to take a simple tool—like chopsticks or the handle of a wooden spoon—and poke evenly spaced holes all over the cake’s surface. This step is the heart of the “poke cake” magic, letting all those luscious liquid ingredients soak into every crumb.
Step 5: Pour the Creamy Coconut Milk Mixture
Whisk together the sweetened condensed milk and cream of coconut until fully combined. Pour this heavenly mixture evenly over the warm, hole-punctured cake, letting it seep deep inside. Then set the cake on a wire rack and let it cool completely—this resting time lets the flavors meld beautifully while the cake becomes ultra-moist.
Step 6: Top with Cool Whip and Coconut
The finishing touch is spreading a generous layer of Cool Whip over the cooled cake. This adds a light, creamy texture against the dense, soaked cake below. Finally, sprinkle the shredded sweetened coconut on top for that perfect tropical crunch and a visual pop of snow-white charm.
How to Serve Coconut Poke Cake Recipe
Garnishes
For an extra wow factor, sprinkle some toasted coconut flakes on top instead of or alongside the shredded sweetened coconut for a toasty, nutty aroma and crunch. Fresh pineapple chunks or thinly sliced strawberries can also brighten up the plate and add a fresh, juicy contrast.
Side Dishes
This cake shines as a dessert star all on its own, but pairing it with a scoop of vanilla bean ice cream or a dollop of coconut whipped cream can take the indulgence up a notch. Coffee or tea with a hint of citrus also complements the cake’s sweetness beautifully.
Creative Ways to Present
Want to impress guests? Serve the cake in clear glass trifle bowls layered with extra coconut cream and fresh fruit, turning your Coconut Poke Cake Recipe into a stunning visual treat. Alternatively, cut it into individual mini squares and garnish each with tiny edible flowers for party-ready elegance.
Make Ahead and Storage
Storing Leftovers
After serving, cover any leftover Coconut Poke Cake tightly with plastic wrap or store it in an airtight container. Keep it refrigerated to maintain freshness and moisture. It’s best enjoyed within 3 to 4 days for that perfect match of flavor and texture.
Freezing
You can freeze this cake if you want to prepare ahead or save some for later. Wrap it securely in plastic wrap and then in aluminum foil, placing it in a freezer-safe container. When you’re ready, thaw it overnight in the fridge and add fresh whipped topping before serving for best results.
Reheating
Since this is a cold-soaked dessert topped with Cool Whip, reheating isn’t recommended as it can affect the texture. For the best experience, serve it chilled straight from the refrigerator to preserve its creamy, refreshing qualities.
FAQs
Can I make Coconut Poke Cake Recipe from scratch without boxed cake mix?
Absolutely! While the boxed mix speeds things up, you can use your favorite homemade white cake recipe and add coconut extract to keep the flavor consistent. Just make sure the cake is sturdy enough to hold the liquid soak without becoming mushy.
What is the difference between cream of coconut and coconut milk?
Cream of coconut is a sweetened, thicker product used in many tropical desserts and drinks, whereas coconut milk is thinner and unsweetened. For this recipe, cream of coconut provides a rich sweetness and creaminess that coconut milk alone can’t offer.
Can I use fresh coconut instead of shredded sweetened coconut?
Fresh coconut can be used but keep in mind it has a milder flavor and different texture. Toasting it lightly will boost its flavor, but shredded sweetened coconut remains the classic choice for its sweetness and texture contrast.
Is this cake suitable for freezing before or after adding Cool Whip?
It’s best to freeze the cake before applying Cool Whip. Whipped toppings don’t freeze well and may separate or become watery when thawed. Add Cool Whip freshly after thawing for best presentation and taste.
Can I substitute Cool Whip with homemade whipped cream?
Definitely! Homemade whipped cream with a little sugar and vanilla extract adds a delightful fresh flavor and richness. Just keep in mind homemade whipped cream won’t hold up as long as Cool Whip in the fridge, so serve it sooner.
Final Thoughts
This Coconut Poke Cake Recipe is such a wonderful blend of ease, flavor, and crowd-pleasing charm that it truly deserves a spot in your dessert rotation. The way the cake soaks up all that creamy coconut-infused sweetness makes every forkful a little celebration of tropical bliss. Whether you’re serving it for a family dinner, a potluck, or just treating yourself, you can count on this cake to put a big smile on everyone’s face. Go ahead, make it your own, and enjoy the delicious journey!
Print
Coconut Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Poke Cake is a moist and decadent dessert featuring a fluffy white cake infused with coconut extract. The cake is baked, then holes are poked into it to allow a sweet mixture of sweetened condensed milk and cream of coconut to seep in, making each bite rich and flavorful. Topped with fluffy Cool Whip and a generous sprinkle of shredded coconut, this dessert brings tropical vibes to any occasion and serves 12 people.
Ingredients
Cake
- 1 (15.25-oz) box white cake mix (plus ingredients called for on the box: typically eggs, oil, and water)
- 2 tsp coconut extract
Milk Mixture
- 1 (14-oz) can sweetened condensed milk
- 1 (15-oz) can cream of coconut
Topping
- 1 (8-oz) container Cool Whip
- 1½ cups shredded sweetened coconut (or toasted coconut flakes)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Lightly spray a 9×13-inch baking dish or cake pan with nonstick cooking spray to prevent sticking.
- Mix Cake Batter: In a large bowl, combine the white cake mix, coconut extract, and the additional ingredients called for on the cake mix box (usually eggs, oil, and water). Stir until the batter is smooth and well blended. Pour the batter evenly into the prepared baking dish.
- Bake the Cake: Place the pan in the preheated oven and bake for about 30 minutes. Test doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs attached.
- Poke Holes in the Cake: Remove the cake from the oven. Using chopsticks or the handle of a wooden spoon, poke holes all over the cake’s surface. This allows the milk mixture to soak into the cake deeply.
- Prepare and Pour Milk Mixture: Whisk together the sweetened condensed milk and cream of coconut until smooth. Pour this mixture evenly over the warm cake, allowing the liquid to seep into the holes thoroughly. Let the cake cool completely on a wire rack.
- Add Toppings: Once cooled, spread the Cool Whip evenly over the top of the cake. Finish by sprinkling the shredded or toasted coconut on top for texture and extra flavor.
Notes
- Use room temperature eggs and water for a smoother batter.
- Toasted coconut flakes add a nice crunchy texture and deeper flavor, but sweetened shredded coconut works well too.
- Ensure the cake is fully cooled before spreading Cool Whip to prevent it from melting.
- You can substitute Cool Whip with homemade whipped cream for a fresher topping.
- Store leftovers covered in the refrigerator for up to 4 days.
