The Coconut Cream Poke Cake Recipe is one of those irresistible desserts that instantly transports you to a tropical paradise with every bite. This cake combines a moist white cake base with a luscious poke of sweetened cream of coconut and condensed milk mixture that sinks deep into the cake’s tender crumb. Topped with fluffy Cool Whip and a generous layer of grated coconut, it’s a creamy, dreamy delight that feels both nostalgic and refreshingly indulgent. If you’re searching for a dessert that’s festive, foolproof, and packed with coconut goodness, this recipe is definitely going to become your new go-to favorite.
Ingredients You’ll Need
Gathering up the ingredients for this Coconut Cream Poke Cake Recipe is a breeze, with familiar pantry staples and a few tropical surprises that really elevate the flavor. Each ingredient plays a key role in balancing richness, sweetness, and that signature coconut charm.
- Duncan Hines White Cake Mix: A perfect base providing a soft and fluffy texture that bakes up beautifully every time.
- Eggs (3 large): These bind the cake ingredients together and add moisture for a tender crumb.
- Milk (1 cup): Adds moisture and helps create that smooth batter consistency.
- Vegetable oil (1/2 cup): Keeps the cake super moist and rich without overpowering flavors.
- Vanilla or almond pudding mix (1 small box): Adds extra creaminess and subtle flavor that complements the coconut.
- Vanilla or almond extract (1 teaspoon): Boosts the aromatic notes, enhancing the cake’s flavor with a hint of warmth.
- Cream of coconut (1 can, 15 ounces): This luscious, sweet coconut product is the heart of the poke mixture that soaks into the cake.
- Sweetened condensed milk (1 can, 14 ounces): Adds intense sweetness and a creamy texture to the topping.
- Extra Creamy Cool Whip (8 ounces, thawed): Provides a light, airy finish on top that balances the richness below.
- Frozen grated coconut (12 ounces, thawed): Offers texture and a fresh coconut flavor to crown the cake with a tropical touch.
How to Make Coconut Cream Poke Cake Recipe
Step 1: Prepare the Cake
Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan so the cake doesn’t stick. In a large mixing bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and your choice of vanilla or almond extract. Beat everything together for about two minutes until the batter is smooth and well blended. Pour this luscious batter into your prepared pan and bake for 30 to 35 minutes until the cake springs back when gently pressed or a toothpick inserted near the center comes out clean. This step lays the foundation with a tender and fluffy cake ready to soak up the creamy goodness.
Step 2: Make the Poke Topping
While the cake is still warm from the oven, it’s time to create those signature poke holes. Using a fork or a skewer, gently poke holes evenly across the surface of the cake—don’t be shy, these little holes let the magic happen. In a separate bowl, whisk together the cream of coconut and the sweetened condensed milk until fully combined. Slowly pour this decadent mixture over the cake, making sure the liquid seeps deep into every poke hole. This allows the cake to absorb all that sweet, coconut-infused richness for a melt-in-your-mouth experience.
Step 3: Cool and Add Toppings
Let the cake cool completely at room temperature so it can set nicely. Once cooled, spread the thawed Cool Whip evenly over the entire surface. This fluffy topping adds lightness and a creamy counterpoint to the dense, soaked cake. Finally, shower the top with the thawed grated coconut, creating a snowy crown that not only tastes divine but also adds wonderful texture and a bold coconut punch.
Step 4: Refrigerate and Serve
For best results, refrigerate the cake for at least two hours or overnight. This chilling step is what truly melds all those wonderful flavors together, so every bite bursts with creamy, coconutty goodness. When you’re ready to enjoy, simply slice and serve chilled for a refreshingly sweet treat that’s perfect for gatherings, celebrations, or whenever you’re craving something special.
How to Serve Coconut Cream Poke Cake Recipe
Garnishes
Elevate your Coconut Cream Poke Cake Recipe with simple yet impactful garnishes. Besides the classic grated coconut topping, consider toasting some shredded coconut for a nutty crunch or sprinkling a handful of chopped macadamia nuts for a buttery contrast. A light dusting of powdered sugar or a drizzle of caramel sauce can also add a pretty finishing touch that invites everyone to dive right in.
Side Dishes
This cake pairs beautifully with fresh fruit, especially tropical options like pineapple slices, mango chunks, or passion fruit pulp that echo the coconut theme. For a more indulgent spread, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream infused with coconut rum or lime zest, creating a festive dessert ensemble that feels like a mini vacation.
Creative Ways to Present
Thinking beyond the traditional 9×13 pan presentation? Try serving the Coconut Cream Poke Cake Recipe in individual clear cups layered with extra Cool Whip and toasted coconut for personal trifles. Alternatively, cube the cake and layer it in a trifle dish with fresh berries and coconut cream custard for a stunning centerpiece. You can also pipe decorative swirls of whipped topping and coconut shards on each slice to impress your guests with style and sophistication.
Make Ahead and Storage
Storing Leftovers
Leftover Coconut Cream Poke Cake Recipe keeps beautifully in the refrigerator for up to 4 days. To maintain its moistness and prevent it from drying out, cover the cake tightly with plastic wrap or store it in an airtight container. The flavors will continue to develop over time, making each slice just as delicious as the first.
Freezing
You can freeze this cake if you want to prepare it well in advance. Wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Frozen cake retains its best quality for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator for best texture and flavor.
Reheating
This cake is best served chilled, so reheating is not recommended. Instead, allow frozen or refrigerated slices to come to refrigerator temperature or room temperature for 15-20 minutes before serving. The creamy toppings may soften and become more luscious as the cake reaches a pleasant eating temperature.
FAQs
Can I use homemade coconut milk instead of cream of coconut?
Cream of coconut is sweetened and thicker than regular coconut milk, so it contributes significantly to the cake’s sweetness and texture. Using homemade coconut milk will alter the flavor and consistency. If you prefer, you can try mixing coconut milk with some sugar and reduce it to thicken, but it won’t be quite the same as using cream of coconut.
Is it necessary to use pudding mix in the recipe?
The pudding mix adds a rich creaminess and helps keep the cake moist. While you can skip it, the texture and flavor may be less indulgent. Using vanilla or almond pudding mix complements the coconut flavors beautifully and is highly recommended for the best results.
Can I make this cake gluten-free?
To make a gluten-free version of the Coconut Cream Poke Cake Recipe, substitute the white cake mix with a gluten-free cake mix of similar style. Ensure all other ingredients like pudding mix and extracts are also gluten-free. The cake may vary slightly in texture but will still capture the essence of this luscious dessert.
How long should I poke the holes into the cake?
Once the cake is out of the oven and still warm, poke holes evenly spaced about every inch over the surface using a fork or skewer. The goal is to create enough holes for the topping mixture to seep through deeply, so don’t be shy but be gentle so the cake doesn’t break apart.
Can I use fresh shredded coconut instead of frozen?
Fresh shredded coconut can be used as a substitute, though frozen grated coconut is preferred for its moisture content and texture. If using fresh, consider lightly toasting it first or briefly steaming to soften it up, ensuring it won’t dry out the cake topping.
Final Thoughts
There is something truly special about the Coconut Cream Poke Cake Recipe that makes it more than just a dessert — it’s a celebration of tropical flavors wrapped in a tender, creamy package. Whether you’re bringing it to a potluck, serving it for family dessert night, or simply indulging yourself, this recipe is a guaranteed crowd-pleaser. Give it a try and watch as it becomes a beloved staple in your baking repertoire!
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Coconut Cream Poke Cake Recipe
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
Description
This Coconut Cream Poke Cake is a luscious, creamy dessert featuring a moist white cake infused with a sweet coconut and condensed milk mixture. Topped with fluffy whipped topping and shredded coconut, this cake is perfect for tropical-inspired celebrations or any time you crave a rich, refreshing treat.
Ingredients
Cake Ingredients
- 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
Poke Topping
- 1 can (15 ounces) cream of coconut
- 1 can (14 ounces) sweetened condensed milk
Toppings
- 1 container (8 ounces) Extra Creamy Cool Whip, thawed
- 12 ounces frozen grated coconut, thawed
Instructions
- Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan to prevent sticking. In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla extract. Beat the ingredients for about 2 minutes until the batter becomes smooth and well blended.
- Bake the Cake: Pour the batter evenly into the prepared baking pan. Place it in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Make the Poke Topping: While the cake is still warm, use a fork or skewer to poke holes all over the surface. This allows the topping to soak deeply into the cake. In a separate bowl, mix together the cream of coconut and the sweetened condensed milk until well combined.
- Pour Poke Mixture: Evenly pour the cream of coconut and condensed milk mixture over the entire cake, making sure it seeps into the holes to flavor and moisten the cake throughout.
- Cool the Cake: Allow the cake to cool completely at room temperature so the topping can set properly.
- Add Whipped Topping and Coconut: Once cooled, evenly spread the thawed Extra Creamy Cool Whip over the top of the cake. Then sprinkle the thawed grated coconut generously on top to finish.
- Refrigerate and Serve: Refrigerate the completed cake for at least 2 hours or overnight to allow the flavors to meld and the cake to firm up. Slice into servings and enjoy chilled for a deliciously creamy and tropical dessert.
Notes
- For extra coconut flavor, toast the grated coconut lightly before sprinkling on top.
- This cake is best served cold and tastes even better the next day after sitting overnight.
- Use a fork or wooden skewer for poking holes; a toothpick may be too thin to allow enough topping to seep in.
- You can substitute whipped topping with homemade whipped cream for a fresher taste.
- Ensure the cake is completely cooled before spreading the whipped topping to avoid melting.
- If you want a lighter cake, you can reduce the vegetable oil to 1/3 cup.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
