Coconut Cream Poke Cake

5 from 4 votes

This easy coconut cream poke cake starts with a box of yellow cake mix and gets soaked in a rich mixture of cream of coconut and sweetened condensed milk. A fluffy Cool Whip frosting and shower of shredded coconut make it the perfect make-ahead dessert for Easter, Christmas, or any occasion worth celebrating.

Course Dessert

Cuisine American, Southern

Keyword coconut cake, coconut cake recipe, coconut cake with cream of coconut, coconut cream cake, coconut cream cake recipe, coconut poke cake, how to make coconut cream cake

Prep Time 10

Cook Time 30

Chilling Time 3

Total Time 3 40

Servings slices

Calories 460kcal

Author Blair Lonergan

Equipment

9 x 13-inch baking pan

Ingredients

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

FOR THE FROSTING

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

Instructions

BAKE THE CAKE

Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick cooking spray and set aside. In a large bowl, combine the cake mix, eggs, oil, and water. Beat on high speed for 2 minutes.
Gently fold in the coconut.
Pour the batter into the prepared dish.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean and the edges are golden brown.

PREPARE THE SOAKING MIXTURE

In a medium bowl or large measuring cup, whisk together the cream of coconut and sweetened condensed milk until fully combined.
While the cake is still warm, use the tines of a fork to poke holes all over the top of the cake.
Slowly pour the cream of coconut mixture over the top, spreading gently with a spatula and allowing it to soak into the cake. This looks like a lot of liquid, but the cake will absorb it as it sits.
Allow the cake to cool completely on a wire rack.

FROST AND CHILL

Once the cake is completely cool, spread the whipped topping evenly over the top. Sprinkle with the remaining coconut.
Refrigerate until ready to serve.

Notes

Cream of coconut vs. coconut milk: Do not substitute coconut milk or coconut cream. Cream of coconut is thick, sweet, and syrupy (much like sweetened condensed milk). Find it in the Hispanic or Asian foods aisle (Goya and Coco Lopez are the most common brands).
Soaking liquid amount: The full mixture creates an extremely moist cake. If you prefer a lighter soak, reduce the sweetened condensed milk by about half. Even a partial pour results in a deliciously moist cake.
Toast the coconut: For extra flavor, toast the coconut topping in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden. Cool before using.
Cool Whip variety: Regular, lite, or sugar-free all work. Use two small containers (8 oz. each) or one large container to equal 16 oz.
Make-ahead: Prepare the cake up to 2 days in advance and refrigerate. The flavor improves as it sits.
Storage: Keep covered in the refrigerator for up to 5 days.
Freezing: Freeze the soaked cake (before frosting) for up to 3 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator, then frost before serving.

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