Coconut Poke Cake is a soft white cake soaked in a rich blend of cream of coconut and sweetened condensed milk, then topped with whipped cream and coconut flakes. It’s moist, creamy, and irresistibly tropical.

Why You’ll Love This Recipe

• Ultra-moist texture from the coconut milk soak.

• Only a few ingredients, easy to prepare.

• Perfect make-ahead cake as flavors improve overnight.

• Crowd-pleasing tropical flavor that feels refreshing yet indulgent.

Coconut Poke Cake

Poke cakes are beloved for their ability to soak up flavor, and this coconut version is one of the most decadent. The method is simple: bake a cake, poke holes, pour in a sweet liquid, and let it rest. The result is a cake that’s moist from edge to center with flavor in every bite.

Coconut has long been associated with tropical desserts, offering a sweetness that feels both refreshing and indulgent. In this cake, coconut becomes the star, appearing in multiple layers—the cake soak, the whipped topping, and the final toasted flakes.

The process begins with a soft white cake base. A box mix simplifies the task, though it can easily be substituted with homemade white cake. Once baked, the cake is pierced with holes, allowing the creamy coconut mixture to seep inside.

Cream of coconut and sweetened condensed milk form the soaking mixture. This duo not only sweetens the cake but also keeps it exceptionally moist. With time, the liquid settles into every crumb, creating a melt-in-your-mouth texture.

Whipped cream provides a light and airy topping. It balances the richness of the filling while keeping the dessert refreshing rather than heavy. Unlike buttercream, whipped topping gives the cake a soft, cloud-like finish.

The final touch—coconut flakes—adds texture and flavor. Lightly toasting the flakes enhances their nutty notes and brings a golden contrast to the snowy whipped cream.

Family gatherings often call for desserts that feel celebratory yet approachable. This cake fits perfectly, offering layers of flavor without requiring advanced baking skills. It can be made ahead, refrigerated overnight, and served chilled, which only intensifies its coconut character.

In many households, poke cakes became popular in the 1970s, coinciding with the rise of convenience baking. This coconut variation reflects that history while still feeling timeless today.

Children love the surprise of cutting into a cake that’s not just frosted but soaked, with every slice delivering unexpected richness. Adults appreciate its balance of sweetness, where coconut shines without being cloying.

The cake travels well, making it a reliable choice for potlucks, church suppers, or picnics. A chilled slice on a hot day is particularly satisfying.

The flavors improve as the cake rests, meaning it rewards patience. Unlike many cakes that risk drying out, this one becomes better by the second day as the soak fully integrates.

Variations are endless. Add a splash of rum to the soak for a grown-up version, or fold pineapple into the topping for a piña colada-inspired twist. The base recipe serves as a canvas for creativity.

Ultimately, this Coconut Poke Cake is more than just a dessert. It’s a reminder of the joy found in simple methods that deliver extraordinary results, a cake that brings families together with its tropical charm.

Servings & Time

• Servings: 12 slices

• Prep Time: 15 minutes

• Bake Time: 30 minutes

• Chill Time: 2 hours (or overnight for best results)

• Total Time: 2 hours 45 minutes

Ingredients

• 1 box white cake mix (plus ingredients listed on box)

• 1 can (14 oz) cream of coconut

• 1 can (14 oz) sweetened condensed milk

• 2 cups whipped topping (or fresh whipped cream)

• 1 ½ cups shredded sweetened coconut (toasted optional)

Instructions

1. Bake cake according to package directions in a 9×13-inch pan.

2. While warm, poke holes across the surface using the handle of a wooden spoon.

3. In a bowl, whisk together cream of coconut and sweetened condensed milk.

4. Pour mixture evenly over cake, letting it soak into the holes.

5. Cool cake completely, then refrigerate at least 2 hours.

6. Spread whipped topping evenly over chilled cake.

7. Sprinkle with shredded coconut (toasted if desired).

8. Slice and serve chilled.

Tips

• Toast coconut flakes in a dry skillet for extra crunch and flavor.

• For homemade whipped cream, sweeten lightly to balance the soak’s richness.

• Refrigerate overnight for best flavor integration.

• Add a drizzle of chocolate or caramel sauce for variation.