coconut poke cake

Craving a tropical twist on a classic dessert? This Coconut Poke Cake is everything you need for a sweet, creamy, and coconut-filled indulgence.

It starts with a moist yellow cake base, gets soaked in a rich blend of cream of coconut and sweetened condensed milk, and finishes with a fluffy whipped topping and plenty of sweet coconut.

Whether you’re planning a summer potluck, a family gathering, or just want to treat yourself, this cake delivers big flavor with minimal effort.

Ingredients List

For the Cake

• 1 (15.25 ounce) box of yellow cake mix
• 3 large eggs
• ⅓ cup vegetable oil
• 1 cup water
• 1 cup sweetened flaked coconut

For the Filling

• 1 (15 ounce) can cream of coconut (such as Goya or Coco Lopez)
• 1 (14 ounce) can sweetened condensed milk

For the Frosting

• 16 ounces frozen whipped topping (like Cool Whip), thawed
• 1 cup sweetened flaked coconut

Required Kitchen Tools

To make the perfect Coconut Poke Cake, make sure you have the following tools on hand:

1. Electric Hand Mixer or Stand Mixer – Helps achieve a smooth and airy batter.
2. 9×13-inch Baking Dish – The ideal size for this recipe and great for even baking.
3. Large Mixing Bowl – For combining the cake batter ingredients.
4. Fork or Skewer – Essential for poking holes into the cake so it absorbs all the sweet coconut filling.
5. Spatula – To spread the filling and frosting evenly across the cake.
6. Wire Cooling Rack – Allows the cake to cool thoroughly before frosting.
7. Refrigerator Space – This cake is best served chilled, so make space in your fridge!

Baking the Cake

Let’s start by baking the foundation of our Coconut Poke Cake — a soft, tender yellow cake with coconut mixed right in for added texture and flavor.

Step-by-Step Cake Preparation

1. Preheat the Oven
   Set your oven to 350°F (175°C) and lightly coat a 9 x 13-inch baking dish with nonstick cooking spray. This ensures easy removal and clean edges when serving.
2. Mix the Cake Batter
   In a large mixing bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Using an electric mixer, beat the mixture on high speed for about 2 minutes until smooth and fluffy. Once the batter is well combined, gently fold in 1 cup of sweetened flaked coconut. This adds a delicious bite and infuses coconut flavor throughout the cake.
3. Bake to Perfection
   Pour the batter into your prepared baking dish and smooth out the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. The golden, coconut-studded cake will smell incredible as it bakes!
4. Cool Slightly
   Once baked, remove the cake from the oven and place it on a wire rack. Let it cool for about 5–10 minutes — it should still be warm for the next step, which is when the magic happens.

Preparing the Sweet Coconut Filling

This is where your Coconut Poke Cake goes from good to absolutely unforgettable. The combination of cream of coconut and sweetened condensed milk seeps into every bite, creating an ultra-moist, flavor-packed cake that melts in your mouth.

Making the Coconut Cream Mixture

In a medium mixing bowl, whisk together:

• 1 can (15 oz) of cream of coconut
• 1 can (14 oz) of sweetened condensed milk

Make sure you’re using cream of coconut (like Goya or Coco Lopez), not coconut milk or coconut cream. Cream of coconut is thick, sweet, and specifically made for desserts and drinks like piña coladas. It’s what gives this cake its rich, tropical flavor.

Soaking the Cake

1. Poke the Cake
   While the cake is still warm, use a fork or the handle of a wooden spoon to poke holes all over the top. Be generous — the more holes, the better the filling soaks in.
2. Pour the Coconut Mixture
   Slowly pour the coconut and condensed milk mixture evenly over the entire surface of the cake. Use a spatula to spread it gently and encourage it to sink into the holes. It may seem like a lot of liquid, but trust the process — the cake will absorb it all as it cools.
3. Cool Completely
   Let the cake sit on a wire rack until it cools completely to room temperature. As it rests, the sweet filling will fully saturate the sponge, creating a rich and luscious texture.

Frosting, Chilling, and Serving

The final layer of this tropical dessert is a fluffy, sweet coconut topping that ties it all together. Once your cake has fully absorbed the filling and cooled, it’s time to frost and finish things off.

Frosting the Cake

1. Spread the Whipped Topping
   Using a spatula, evenly spread the thawed whipped topping (like Cool Whip) over the cooled cake. This light and airy frosting complements the rich, moist cake without making it too heavy.
2. Sprinkle with Coconut
   Top the frosted cake with the remaining 1 cup of sweetened flaked coconut. This not only adds texture and visual appeal but also reinforces the coconut flavor in every bite.

Chill Before Serving

Place the frosted cake in the refrigerator and chill for at least 2 hours before serving. This step is key — the flavors meld beautifully and the cake firms up, making it easier to slice.

Storage Tips

• Refrigerator: Store any leftovers in an airtight container in the fridge for up to 4–5 days. The cake actually gets better as it sits!
• Freezer-Friendly: You can freeze the unfrosted, soaked cake for up to 1 month. Just thaw overnight in the fridge, then add the whipped topping and coconut before serving.

Conclusion

This Coconut Poke Cake is proof that simple ingredients can create an irresistible dessert. From the ultra-moist texture to the layers of creamy coconut flavor, it’s a guaranteed hit for any occasion. Whether you’re bringing it to a summer barbecue or enjoying a slice with your afternoon coffee, this cake brings a taste of the tropics to your table. Don’t forget to chill before slicing — and prepare for everyone to ask for the recipe!