Coconut Poke Cake
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.
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Chilling Time 2 hours hrs
Total Time 2 hours hrs 45 minutes mins
- 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
Bake cake according to package directions in a 9×13-inch pan.
While warm, poke holes across the surface using the handle of a wooden spoon.
In a bowl, whisk together cream of coconut and sweetened condensed milk.
Pour mixture evenly over cake, letting it soak into the holes.
Cool cake completely, then refrigerate at least 2 hours.
Spread whipped topping evenly over chilled cake.
Sprinkle with shredded coconut (toasted if desired).
Slice and serve chilled.
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Toast coconut flakes in a dry skillet for extra crunch and flavor.
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For homemade whipped cream, sweeten lightly to balance the soak’s richness.
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Refrigerate overnight for best flavor integration.
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Add a drizzle of chocolate or caramel sauce for variation.