Soft, moist, and drenched in sweet, creamy goodness, this Coconut Cream Poke Cake is a dream come true! A simple white cake gets an upgrade with cream of coconut, sweetened condensed milk, and a fluffy Cool Whip topping sprinkled with shredded coconut. It’s a keeper that’s even better the next day—perfect for parties, holidays, or a sweet family treat!
Why This Recipe Works
Moist and Sweet: The combination of cream of coconut and sweetened condensed milk soaks into the cake, creating a luscious, melt-in-your-mouth texture.
Easy to Make: Using boxed cake mix and pudding keeps the prep super simple, yet the results taste homemade.
Perfect for Make-Ahead: This cake tastes even better after chilling overnight, making it ideal for prepping ahead of time.
Crowd-Pleaser: A coconut lover’s dream—sweet, creamy, and light, perfect for sharing!
Ingredients
For the Cake
1 box white cake mix (such as Duncan Hines)
3 eggs
1 cup milk
1/2 cup vegetable oil
1 small box vanilla pudding mix (or almond flavor for a nutty twist)
1 teaspoon vanilla extract (or almond extract for variation)
For the Topping
1 can (15 ounces) cream of coconut
1 can (14 ounces) sweetened condensed milk
8 ounces Extra Creamy Cool Whip (thawed)
12 ounces frozen grated coconut (or sweetened shredded coconut for convenience)
Instructions
Step 1: Make the Cake
Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare Batter: In a large mixing bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla extract. Beat with an electric mixer until smooth and well combined.
Bake: Pour the batter into the greased pan and bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 2: Soak the Cake
Poke Holes: While the cake is still hot, use the handle of a wooden spoon or a fork to poke holes evenly across the entire surface of the cake.
Pour the Mixture: In a medium bowl, combine the cream of coconut and sweetened condensed milk. Slowly pour the mixture over the cake, allowing it to soak into the holes.
Cool Completely: Let the cake cool to room temperature.
Step 3: Top and Chill
Frost the Cake: Spread the Extra Creamy Cool Whip evenly over the cooled cake.
Add Coconut: Sprinkle the frozen grated coconut (or sweetened shredded coconut) generously on top.
Chill: Cover the cake and refrigerate for at least 8 hours or overnight. This step allows the cake to absorb all the flavors, making it extra moist and delicious!
Serving Suggestions
Serve chilled for the best flavor and texture.
Add a sprinkle of toasted coconut on top for a nutty crunch.
Pair it with a cup of coffee, tea, or a scoop of vanilla ice cream.
Tips & Tricks for Success
Cream of Coconut: Don’t confuse cream of coconut with coconut milk! Cream of coconut (like Coco López) is sweet and syrupy, perfect for desserts.
Poke Even Holes: Use the back of a spoon or a skewer to make sure the mixture soaks evenly into the cake.
Make-Ahead Magic: This cake needs to chill for at least 8 hours, so plan ahead! The flavors develop beautifully overnight.
Frozen Coconut: Frozen grated coconut is more authentic and less sweet, but sweetened shredded coconut works well too.
Why You’ll Love This Recipe
This Coconut Cream Poke Cake is sweet, moist, and practically effortless to make. The layers of flavor—from the fluffy cake to the creamy coconut topping—create a dessert that’s irresistible for any occasion. Plus, it’s a breeze to prepare with pantry staples and a little chilling time. Serve it at your next event, and you’ll be asked for the recipe every time!
Prep Time: 10 minutes
Cook Time: 35 minutes
Chill Time: 8 hours
Total Time: 8 hours 45 minutes
Servings: 12-15 slices
Enjoy this creamy, dreamy Coconut Cream Poke Cake—it’s sure to become a new favorite! Keep this recipe on hand for holidays, potlucks, or just a cozy night in. It’s a keeper, honey! 💖