Name: Coconut Poke Cake
Prep time: 10 min
Cook time: 30 min
Total time: 70 min
Ingredients: 15.25 ounce white cake mix + ingredients listed on the box; 15 ounce cream of coconut; ½ cup sweetened condensed milk; 16 ounces Cool Whip (thawed); 7 ounces sweetened shredded coconut ((about 2 ½ cups))

This Coconut Poke Cake recipe is rich and creamy and can be prepared in minutes! Made with a boxed cake mix soaked in sweetened condensed milk and cream of coconut, then topped with Cool Whip and shredded coconut, this cake is a great way to bring the taste of the tropics to you!

A tall slice of coconut poke cake on a plate, showing its fluffy base, thick whipped topping, and coconut sprinkled on top.

I’ve got a poke cake for every occasion, and that’s because there are limitless ways to make them! I’ve got lemon jello poke cake for the summer months, Baileys poke cake for girls night, Oreo poke cake for the kids, and strawberry jello poke cake, well, because who doesn’t love strawberry jello?!

This coconut poke cake recipe celebrates all things coconut. It’s a simple white cake soaked with sweetened condensed milk and cream of coconut, topped with a layer of Cool Whip and shredded coconut. It’s simple, moist, and slightly sticky (kind of like a tres leches cake) and is the perfect year-round dessert!

Why you’ll love this recipe

The perfect make ahead dessert. The longer it sits, the better it is!
It’s semi-homemade and super easy to make.
Coconut lovers can really taste the coconut flavor in this coconut cream poke cake.

Ingredients for Coconut Cake with Cream of Coconut

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Ingredients for a coconut poke cake, including a tub of Cool Whip, a box of Pillsbury Moist Supreme White Cake Mix, a can of Goya cream of coconut, a can of Carnation sweetened condensed milk, a bag of Baker's sweetened coconut flakes, three eggs, and oil.

White cake mix – Pillsbury, Duncan Hines, or your favorite brand of boxed cake mix plus whatever ingredients are listed on the package (most likely water, eggs, and oil). Yellow cake mix would work ok too.
Cream of coconut – Found in the Hispanic section or cocktail section of the grocery store. I used Goya brand but Coco Lopez is another good option. Just be sure not to grab coconut cream by mistake- it’s not the same thing. Coconut cream is a thick, unsweetened byproduct of coconut milk. Canned cream of coconut is a stabilized combination of coconut milk and coconut cream with sugars added.
Sweetened condensed milk – Milk that has been reduced and sweetened. It’s thick, sticky, and sweet. You will only use ½ cup for this recipe, not the whole can.
Cool Whip – Thaw it completely before using. I used a lot of Cool Whip because I like my topping piled high. If you prefer to use less, you can use an 8-oz tub instead. Homemade stabilized whipped cream can be used as well.
Sweetened shredded coconut – Coconut flakes for the top!

How to Make Coconut Poke Cake

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: Make the cake according to package directions, baking it in a 9×13-inch pan or baking dish, then let the cake cool completely. Use the handle of a wooden spoon to poke holes into the cake, about 1-2 inches apart.

Side-by-side image showing the coconut poke cake process: the left side displays the raw batter in a glass baking dish, and the right side shows the baked cake with evenly spaced holes poked on top, about 1-2 inchese apart.

Pro Tip:

I check on my cake 5-10 minutes earlier than recommended, or as soon as I smell cake! When testing this recipe, my cakes were done 10 minutes earlier than the recommended time. I used Pillsbury brand and baked in a glass 9×13.)

Step 2: Over medium heat, combine the sweetened condensed milk and cream of coconut, and whisk together until smooth and any solids have melted. Pour the mixture overtop the cake, aiming to get the mixture in every hole. That way, the cake can absorb tons of that flavor and moisture.

Mixing and pouring coconut milk mixture into the cake.

Step 3: Place the cake in the fridge for at least 30 minutes, but if you have the time, I recommend leaving it overnight.

Step 4: Before serving, frost the cake with whipped topping by spreading it evenly over the top. Finish with a generous sprinkling of shredded coconut and cut it into 15 pieces. Enjoy!

Side-by-side image of a coconut cream poke cake in a glass baking dish; the left side shows it freshly spread with whipped topping, and the right side shows it fully topped with shredded coconut.

Storage

Refrigerator: Keep this cake covered in an airtight container and refrigerate it for up to 4 days.

A close-up view of a moist yellow coconut poke cake with a square slice removed, revealing its soft texture. The cake is topped with fluffy whipped topping and shredded coconut in a glass baking dish.

Recipe Tips and Variations

Cool cake completely. After removing the cake from the oven allow it to cool fully so that the coconut mixture soaks in evenly without melting the cake structure.
No wooden spoon? I like using the end of a wooden spoon to poke large, deep holes into this poke cake. However, you could also use a chopstick, skewer, or even a large fork.
Chill Overnight. Prep the cake in advance. Soak the cake in the condensed milk and cream of coconut mixture and keep it refrigerated overnight. Top it when you’re ready to serve it.
Coconut Cream. If you have mistakenly picked up coconut cream, try using a full can of condensed milk plus 1/2 cup or more (to taste) sugar. It may need longer on the stove to thicken.
Toast the coconut. Adding a sprinkle of toasted coconut on top gives it an extra depth of flavor. It looks neat too!

A close-up of a coconut poke cake slice on a plate with a bite taken out and placed on a fork in the foreground. The cake shows a moist, spongy texture and a thick whipped topping with shredded coconut.

More Coconut Recipes

A baked coconut poke cake in a glass dish with several slices missing. The cake has a fluffy white whipped topping and is generously sprinkled with shredded coconut.

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A square slice of coconut poke cake on a white plate with a fluffy whipped topping and shredded coconut. The full cake in a baking dish is visible in the background.

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