If you are craving a dessert that is irresistibly moist, luxuriously creamy, and bursting with tropical flavors, this Coconut Cream Poke Cake Recipe is your new best friend in the kitchen. Combining the ease of a boxed cake mix with the richness of cream of coconut and sweetened condensed milk, this dessert transforms a simple cake into an unforgettable treat. Each bite delivers a perfect balance of fluffy cake infused with a dreamy coconut filling, topped with fluffy whipped cream and a generous sprinkle of grated coconut. It’s a showstopper for any occasion and guaranteed to impress family and friends alike!
Ingredients You’ll Need
Don’t let the list intimidate you—this Coconut Cream Poke Cake Recipe uses simple ingredients that come together beautifully to create layers of flavor and texture. Each component plays a vital role, from the moist, tender cake base to the creamy coconut filling and the light, airy topping.
- Duncan Hines White Cake Mix: Provides a light, fluffy base that lets the coconut flavors shine.
- 3 Large Eggs: Bind everything together while adding richness.
- 1 Cup Milk: Adds moisture for the perfect cake texture.
- 1/2 Cup Vegetable Oil: Keeps the cake tender and moist.
- 1 Small Box Vanilla or Almond Pudding Mix: Enhances creaminess and adds depth to the flavor.
- 1 Teaspoon Vanilla or Almond Extract: Boosts the aromatic coconut profile.
- 1 Can (15 ounces) Cream of Coconut: The star ingredient, bringing lush coconut sweetness.
- 1 Can (14 ounces) Sweetened Condensed Milk: Thickens and sweetens the coconut filling perfectly.
- 1 Container (8 ounces) Extra Creamy Cool Whip, thawed: Adds a fluffy, refreshing finish on top.
- 12 Ounces Frozen Grated Coconut, thawed: Sprinkled on top for delightful texture and authentic coconut flavor.
How to Make Coconut Cream Poke Cake Recipe
Step 1: Prepare and Bake the Cake
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. In a large bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla or almond extract. Beat the mixture for about 2 minutes until smooth and velvety. Pour the batter into your prepared pan, smoothing the top. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. This step ensures a perfectly baked cake that will soak up all the luscious coconut cream without falling apart.
Step 2: Poke and Pour the Coconut Filling
While the cake is still warm, gently poke holes all over the surface using a fork or skewer. This is the magic step that allows the sweet coconut mixture to seep deep into the cake, creating moist pockets of flavor in every bite. In a separate bowl, mix together the cream of coconut and sweetened condensed milk until fully combined. Pour this rich, coconutty liquid evenly over the warm cake, making sure it sinks into all the holes for maximum moistness and flavor.
Step 3: Chill and Top Your Cake
Once your cake has absorbed the luscious coconut filling, allow it to cool completely. Then, spread the thawed cool whip evenly over the top for a light, creamy layer that balances the rich filling. Sprinkle the grated coconut evenly over the whipped topping, adding a lovely texture and that quintessential coconut aroma that ties the whole dessert together.
Step 4: Refrigerate and Serve
For the best results, refrigerate your Coconut Cream Poke Cake Recipe for at least 2 hours or preferably overnight. This gives the flavors time to meld and the cake a chance to fully set, resulting in a heavenly texture that slices cleanly and tastes wonderfully refreshing when served chilled.
How to Serve Coconut Cream Poke Cake Recipe
Garnishes
To elevate this dessert even more, try topping it with toasted coconut flakes for a nutty crunch, fresh pineapple chunks for a pop of brightness, or even a drizzle of caramel sauce for extra indulgence. Each garnish adds a unique twist while complementing the creamy coconut base beautifully.
Side Dishes
This Coconut Cream Poke Cake Recipe pairs perfectly with light, fruity sides such as a tangy mango salsa or a crisp green salad with citrus vinaigrette. The freshness of these sides contrasts nicely with the rich cake, making for a balanced and satisfying dessert experience.
Creative Ways to Present
For a stunning presentation, try serving this cake in individual glass trifle dishes layered with extra whipped cream and fresh coconut shreds. Alternatively, cut the cake into small squares and serve with a scoop of coconut or vanilla ice cream for an elegant touch. These ideas turn a simple poke cake into an eye-catching centerpiece.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Coconut Cream Poke Cake Recipe covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from drying out or absorbing other fridge odors. The flavors and texture remain delicious and moist during this time.
Freezing
This cake freezes wonderfully to preserve its amazing flavor. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag for up to 2 months. When you’re ready to enjoy, thaw the pieces overnight in the refrigerator to maintain their creamy texture.
Reheating
Since the cake is best served chilled for its creamy texture, reheating is not recommended. Instead, simply thaw frozen slices in the fridge and enjoy them cold, as this preserves the dessert’s perfect balance between the moist cake and creamy filling.
FAQs
Can I use fresh coconut instead of frozen grated coconut?
Absolutely! Fresh grated coconut adds an extra burst of natural flavor and a nice texture. Just be sure to toast it lightly if you want that toasty edge, or use it straight for a fresher taste.
Is there a dairy-free option for the Cool Whip topping?
Yes, you can substitute the Cool Whip with a dairy-free whipped topping or coconut whipped cream to keep the dessert luscious and suitable for dairy-free diets.
Can I make this cake from scratch without a cake mix?
Definitely! A scratch white cake or yellow cake recipe would work perfectly. The key is to have a light, tender cake base that soaks up the coconut filling well.
How long does the cake need to chill before serving?
Chilling for at least 2 hours is essential to let the coconut mixture absorb and the flavors to meld. For best results, chilling overnight makes the cake even more luscious and easy to slice.
Can I use a different flavor pudding mix?
Vanilla or almond pudding mix are ideal because they complement the coconut flavor beautifully, but you can experiment with coconut pudding mix or even skip it if you want a simpler texture.
Final Thoughts
This Coconut Cream Poke Cake Recipe is one of those rare desserts that feels both indulgent and approachable, perfect for any occasion where you want to impress without stress. Its moist texture, creamy coconut filling, and light topping come together to create a delightful taste of tropical paradise. I promise once you try this, it will quickly become one of your absolute favorites to bake and share!
Print
Coconut Cream Poke Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes plus chilling time
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Cream Poke Cake is a moist and tender white cake infused with a luscious coconut and sweetened condensed milk mixture, creating rich, flavorful pockets throughout. Topped with fluffy whipped cream and a generous sprinkle of grated coconut, this dessert is creamy, refreshing, and perfect for any occasion.
Ingredients
Cake
- 1 box Duncan Hines White Cake Mix
- 3 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box vanilla or almond pudding mix
- 1 teaspoon vanilla or almond extract
Coconut Cream Filling
- 1 can (15 ounces) cream of coconut
- 1 can (14 ounces) sweetened condensed milk
Topping
- 1 container (8 ounces) Extra Creamy Cool Whip, thawed
- 12 ounces frozen grated coconut, thawed
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly. In a large bowl, combine the cake mix, eggs, milk, vegetable oil, vanilla or almond pudding mix, and vanilla or almond extract. Beat the mixture for approximately 2 minutes until smooth and well incorporated. Pour the batter evenly into the prepared pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and allow it to remain warm.
- Poke Holes and Add Coconut Mixture: While the cake is still warm, use a fork or skewer to poke holes all over the surface of the cake. In a separate bowl, mix together the cream of coconut and sweetened condensed milk until well blended. Pour this coconut mixture evenly over the warm cake, ensuring it seeps into the holes for maximum flavor absorption.
- Cool and Add Toppings: Allow the cake to cool completely at room temperature. Once cooled, spread the thawed Cool Whip evenly over the top of the cake. Then, generously sprinkle the thawed grated coconut on top to add texture and enhance the coconut flavor.
- Chill and Serve: Refrigerate the cake for at least 2 hours or preferably overnight to allow the flavors to meld and the topping to set. Slice and serve chilled for a refreshing, creamy dessert experience.
Notes
- Use full-fat cream of coconut for the best creamy texture and rich flavor.
- Ensure the grated coconut is fully thawed before sprinkling to avoid clumping.
- For extra coconut flavor, lightly toast the grated coconut before adding it as a topping.
- Store leftovers covered in the refrigerator for up to 3 days.
- This cake can be adapted with almond flavoring for a delightful twist.
