Coconut Cream Poke Cake
Meta Description: This Coconut Cream Poke Cake is incredibly moist, creamy, and packed with tropical coconut flavor. A fluffy white cake is soaked with sweet coconut cream and topped with whipped cream and toasted coconut.
If you love coconut desserts, this Coconut Cream Poke Cake is an absolute must-try. It’s light, fluffy, incredibly moist, and filled with rich coconut flavor in every bite. After baking, the cake is poked with holes and covered with a creamy coconut mixture that slowly soaks into the cake, creating a wonderfully tender texture.
A layer of fluffy whipped topping and toasted coconut finishes the dessert beautifully. It’s an easy make-ahead dessert that’s perfect for Easter, holidays, birthdays, potlucks, or a simple family treat.
Ingredients
For the Cake
- 1 box white or yellow cake mix
- 3 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract, optional
For the Coconut Filling
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) coconut milk
- ½ cup cream of coconut
- 1 teaspoon coconut extract
For the Topping
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with nonstick cooking spray.
2. Make the Cake Batter
In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil, vanilla extract, and coconut extract if using.
Beat with an electric mixer for approximately 2 minutes, until the batter is smooth and well combined.
Pour the batter evenly into the prepared baking dish.
3. Bake the Cake
Bake according to the cake mix instructions, usually approximately 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool for about 10–15 minutes.
It should still be slightly warm when you add the coconut filling.
4. Poke the Cake
Using the handle of a wooden spoon, a large straw, or the end of a thick chopstick, poke holes throughout the cake.
Space the holes approximately 1 inch apart.
Don’t be afraid to make plenty of holes—the more evenly distributed they are, the better the coconut mixture will soak into the cake.
5. Make the Coconut Filling
In a medium bowl, whisk together the sweetened condensed milk, coconut milk, cream of coconut, and coconut extract.
Whisk until completely smooth.
Slowly pour the mixture over the warm cake, making sure it fills the holes.
Use the back of a spoon or spatula to gently spread any excess mixture across the surface.
6. Chill the Cake
Cover the cake and refrigerate for at least 4 hours, preferably overnight.
This chilling time allows the coconut cream mixture to soak deeply into the cake and creates the signature moist texture.
7. Toast the Coconut
While the cake chills, place the shredded coconut in a dry skillet over medium-low heat.
Cook for approximately 3–5 minutes, stirring frequently, until lightly golden and fragrant.
Watch carefully because coconut can burn quickly.
Allow it to cool completely.
8. Make the Whipped Cream
Pour the cold heavy cream into a large bowl.
Add the powdered sugar and vanilla extract.
Beat with an electric mixer on medium-high speed until stiff peaks form.
Be careful not to overbeat.
9. Finish the Cake
Spread the whipped cream evenly over the chilled cake.
Sprinkle generously with toasted coconut.
For extra coconut flavor, add a few small spoonfuls of cream of coconut over the top before serving.
Cut into squares and serve chilled.
Tips for the Best Coconut Cream Poke Cake
Don’t skip the holes: Make sure they reach well into the cake so the coconut filling can soak throughout.
Use cream of coconut: It provides a richer, sweeter coconut flavor than coconut milk alone.
Chill overnight: The cake becomes even more moist and flavorful after several hours in the refrigerator.
Toast the coconut carefully: Stir constantly and remove it from the heat as soon as it becomes golden.
Use cold cream: Cold heavy cream whips faster and holds its shape better.
Easy Variations
Add White Chocolate
Sprinkle white chocolate chips or shavings over the whipped cream.
Add Pineapple
Add a thin layer of crushed, well-drained pineapple between the cake and whipped cream.
Make It Extra Coconutty
Mix shredded coconut directly into the cake batter before baking.
Add Almond Flavor
Replace the vanilla extract with a small amount of almond extract for a delicious coconut-almond combination.
Storage
Cover the cake tightly and refrigerate for up to 4 days.
Because the cake contains whipped cream and dairy, it should remain refrigerated until you’re ready to serve it.
This Coconut Cream Poke Cake is soft, creamy, moist, and bursting with coconut flavor. The sweet coconut filling soaks into every bite while the fluffy whipped cream and toasted coconut topping add the perfect finishing touch. It’s an easy dessert that’s guaranteed to disappear quickly at any gathering.