Imagine a cake so soft, it practically melts in your mouth. Now add a sweet, creamy coconut filling that soaks into every bite, a generous blanket of fluffy whipped topping, and a crown of golden toasted coconut. That, my friend, is the Coconut Cream Poke Cake — a dessert that tastes like it came straight from a beachside bakery.

This isn’t just a dessert. It’s a mood. A mini vacation. A hug wrapped in coconut and cream. Whether you’re making it for a holiday gathering, a summer potluck, or just because it’s Thursday, this cake will disappear from your fridge before you even get a second slice. Yes, it’s that good.

Why You’ll Love This Coconut Cream Poke Cake

Let’s be honest — when it comes to cakes, not all of them make your tastebuds sing. But this one? It’s in a league of its own. Here’s why people become obsessed after one bite:

Ultra-moist texture: The combination of cream of coconut and condensed milk soaks into the cake like a dream.
Sweet and creamy: It’s not just sugary—it’s indulgent and smooth.
Light and fluffy topping: That Cool Whip on top isn’t just for looks—it gives a refreshing contrast to the dense, creamy base.

Toasted coconut crunch: Adds that subtle crisp and brings everything together.
Easy to make: If you can mix, bake, and pour, you can make this.

Think of it as a coconut cream pie in cake form—but even easier, and arguably more delicious.

What is a Poke Cake Anyway?

Let’s get into the nitty gritty for a second.

A poke cake is exactly what it sounds like. You bake a cake, then poke holes all over it. Sounds a little weird? Maybe. But stay with me.

Those holes are where the magic happens. You pour a creamy filling—usually pudding, syrup, or in our case, a dreamy combo of cream of coconut and sweetened condensed milk—right into those holes. The cake absorbs all that goodness, turning into something incredibly moist and flavorful from the inside out.

So yes, it’s a cake. But it’s also a coconut-soaked miracle.

Let’s Talk Ingredients (and Why They Matter)

Each ingredient in this recipe has a role to play. Let’s break it down:

White cake mix – We’re using Duncan Hines White Cake Mix for a clean, neutral base that lets the coconut shine.
Vanilla or almond pudding mix – Adds creaminess and depth to the cake. Almond gives it a slightly more “tropical” twist, but both work beautifully.

Eggs, milk, oil, extract – The usual suspects that bring structure, richness, and flavor.
Cream of coconut – This is the real star. Thicker and sweeter than coconut milk, it’s what gives the cake its signature tropical taste.
Sweetened condensed milk – Thick, sweet, and sticky—it binds with the cream of coconut to create that luxurious soak.

Cool Whip – Light, fluffy, and no-fuss. You can use homemade whipped cream, but Cool Whip holds its shape longer.
Sweetened shredded coconut – Toasted to perfection, it gives texture and flavor to the topping.

Ingredients You’ll Need (Complete List)

For the Cake:

1 box Duncan Hines White Cake Mix
1 small box (3.4 oz) instant vanilla or almond pudding mix

3 large eggs
1 cup milk
½ cup vegetable oil
1 teaspoon vanilla or almond extract

For the Filling:

1 can (15 oz) cream of coconut (NOT coconut milk)
1 can (14 oz) sweetened condensed milk

For the Topping:

1 tub (8 oz) Cool Whip, thawed
1½ cups sweetened shredded coconut, toasted

Step-by-Step Instructions for the Perfect Coconut Cream Poke Cake

1. Preheat and Prep

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch pan with nonstick spray or a light coating of butter.

2. Make the Cake Batter

In a large mixing bowl, combine the cake mix, pudding mix, eggs, milk, oil, and extract.

Beat with a hand or stand mixer until smooth (about 2 minutes).
Pour the batter evenly into your prepared pan.

3. Bake It

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Your kitchen will smell like a tropical bakery—brace yourself.

4. Poke It

Let the cake cool for 10 minutes, then grab the handle of a wooden spoon.

Poke deep holes all over the cake, spacing them about an inch apart.
Don’t be shy—you want the filling to seep in deeply.

5. Pour the Creamy Coconut Filling

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

Slowly pour the mixture evenly over the cake, making sure it fills all the holes.
Use a spatula to spread any extra liquid across the top.

6. Chill Time

Cover the cake with plastic wrap and refrigerate for at least 2 hours (overnight is even better).

This gives the cake time to soak up all that creamy coconut goodness.

7. Toast the Coconut

Preheat your oven to 325°F (165°C).
Spread shredded coconut on a baking sheet and toast for 5–8 minutes, stirring halfway.
Keep an eye on it—it goes from golden to burnt fast.

8. Top It Off

Once the cake is chilled and the coconut is cool, spread the Cool Whip evenly over the top.
Sprinkle with the toasted coconut.

That’s it. You’ve just made a dessert that’ll make people beg you for the recipe.

How to Toast Coconut Like a Pro

Toasted coconut isn’t just a garnish—it’s the golden crown that adds a little crunch and a nutty depth to the creamy softness of this cake. Trust me, don’t skip it. And while it’s simple to toast, doing it right makes a big difference.

Here are two foolproof methods:

Oven Method (Recommended for Even Toasting)

Preheat your oven to 325°F (165°C).
Spread sweetened shredded coconut in a thin layer on a baking sheet.
Bake for 5–8 minutes, stirring once halfway through.
Keep your eye on it—it can go from golden to burnt in a blink!
Let it cool completely before topping your cake.

Skillet Method (Quick but Requires Attention)

Place shredded coconut in a dry skillet over medium heat.

Stir continuously until it turns golden brown.
Remove from heat immediately—residual heat can keep cooking it!
Spread it out on a plate to cool.

You’re aiming for a golden-brown color with a few toasted edges—this adds texture and visual appeal to the soft topping of Cool Whip.

Tips for Success

Let’s get real for a second—poke cakes are easy, but it’s also easy to make a few small mistakes that could throw off the vibe. Here are some key tips:

Don’t wait too long to poke the cake. Poke it while it’s still warm so it absorbs the coconut filling better.

Use a wooden spoon handle for poking. Too small (like a fork), and the filling won’t sink in enough.
Pour slowly. Let the creamy filling soak in as you pour. Don’t rush it!
Cool Whip needs to be thawed. Don’t try to spread it frozen or it will tear your cake.

Toast coconut in advance. Make sure it’s cooled before adding to the top, or it could melt the Cool Whip.

Also, refrigerating overnight? Absolute game changer. The flavors deepen, and the texture becomes even more lush.

Can I Make This Ahead of Time?

Oh yes, and it actually gets better the next day. The longer the cake has to absorb that creamy coconut mix, the better the flavor and texture.

Here’s how to make it ahead:

Make and soak the cake a day before.
Keep it refrigerated.
Don’t add the Cool Whip and toasted coconut until a few hours before serving for the best texture.

Planning a party? This dessert is your low-stress secret weapon.

Variations to Try Next Time

Feeling creative? This recipe is perfect for tweaking. Here are a few fun spin-offs you might want to try once you’ve fallen in love with the original:

Chocolate Coconut Dream

Use a chocolate cake mix instead of white.
Add a handful of mini chocolate chips on top of the Cool Whip.
Taste = Almond Joy in cake form.

Pineapple Coconut Poke Cake

Add crushed pineapple (drained) to the Cool Whip topping.
Drizzle a little pineapple juice into the filling mixture.
Finish with a cherry on top for a tropical twist.

Almond Joy Version

Use almond extract instead of vanilla.
Mix slivered almonds into the toasted coconut.
A sprinkle of mini chocolate chips seals the deal.

You’re only limited by your imagination (and your pantry).

Storage Instructions

Because of the creamy filling and whipped topping, this cake needs to stay in the fridge. Here’s how to store it properly:

Refrigerator: Keep the cake covered with foil or plastic wrap. It stays fresh for up to 4-5 days.
Freezer: Yes, you can freeze it—but only before you add the whipped topping and coconut. Freeze the soaked cake for up to 2 months, then thaw and finish topping when ready to serve.

Tip: Use an airtight container to keep the topping from absorbing fridge odors.

Serving Suggestions

This cake is rich and sweet, so a little goes a long way. But trust me, people will come back for seconds.

Try serving it with:

Fresh tropical fruits like pineapple, mango, or kiwi
A scoop of vanilla bean ice cream
A drizzle of chocolate or caramel sauce
A sprinkle of lime zest for extra zing

It’s perfect with a cup of coffee, a glass of milk, or even a piña colada if you’re feeling festive.

Coconut Cream Poke Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Lora
Prep Time: 10 minutes
Total Time: 2 hours 50 minutes
Category: Dessert – Coconut Cake / Poke Cake

Print Recipe

Description

🥥 A soft, ultra-moist coconut-soaked cake topped with fluffy whipped cream and golden toasted coconut. Every bite is a creamy tropical dream! ✨🍰🌴

Ingredients

Scale

1 box Duncan Hines White Cake Mix
1 small box (3.4 oz) vanilla or almond instant pudding mix
3 large eggs
1 cup milk
½ cup vegetable oil
1 teaspoon vanilla or almond extract

For the Coconut Cream Filling:

1 can (15 oz) cream of coconut
1 can (14 oz) sweetened condensed milk

For the Topping:

1 (8 oz) tub Cool Whip, thawed
1½ cups sweetened shredded coconut, toasted

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
⏱ Duration: 2 minutes
In a bowl, mix cake mix, pudding mix, eggs, milk, oil, and extract. Beat until smooth and creamy. 🥣✨
⏱ Duration: 2 minutes

Pour the batter into the pan and bake for 35–40 minutes, or until a toothpick comes out clean.
⏱ Duration: 35–40 minutes
Let the cake cool for 10 minutes, then poke deep holes all over using the handle of a wooden spoon. 🍰🟡
⏱ Duration: 3 minutes
In a separate bowl, whisk together the cream of coconut and condensed milk. Pour evenly over the warm cake so it soaks into the holes. 🌧️🥥
⏱ Duration: 2 minutes

Refrigerate the cake for at least 2 hours to absorb the filling and chill completely. ❄️
⏱ Duration: 2 hours
Toast the shredded coconut at 325°F (165°C) for 5–8 minutes, stirring once, until golden brown. Allow to cool. 🥥🔥
⏱ Duration: 8 minutes
Spread Cool Whip over the chilled cake and sprinkle all the toasted coconut evenly on top. Fluffy, creamy perfection! 🤍✨
⏱ Duration: 2 minutes

Notes

Ultra-moist and creamy thanks to the coconut–milk soak.
Perfect make-ahead dessert because it tastes even better the next day.

Light, fluffy topping with a satisfying toasted coconut crunch.
Great for potlucks, holidays, and tropical dessert lovers.

Nutrition

Serving Size: 12 servings
Calories: ~380 kcal

Perfect for Any Occasion

One of the best things about this Coconut Cream Poke Cake is how versatile it is. Whether you’re making it for:

A holiday dinner (think Easter, Christmas, Mother’s Day)
A potluck or picnic
A birthday party
A casual weekend dessert

…it always fits. It looks gorgeous, tastes divine, and vanishes quickly from any dessert table.

Need a dessert that wows without a ton of work? This is it.

You may also read :

🍍 Pineapple Cranberry Coconut Pecan Cheese Balls: The ULTIMATE Holiday Treat!

Hawaiian Pineapple Coconut Cream Fluff: A Dreamy No-Bake Tropical Dessert

Common Mistakes and How to Avoid Them

Before you dive in, let’s dodge a few common pitfalls:

❌ Using coconut milk instead of cream of coconut

Coconut milk is unsweetened and watery. You need cream of coconut (like Coco Lopez), which is thick and syrupy.

❌ Not poking deep enough

Shallow pokes mean the filling stays on top instead of soaking through. Go deep!

❌ Skipping the chill time

Patience, friend. Let the cake soak and chill for a few hours—overnight is even better.

❌ Using frozen Cool Whip

It’ll tear your cake and make a mess. Thaw it in the fridge overnight for the best texture.

Avoid these rookie mistakes, and you’re golden.

Conclusion: Coconut Cream Poke Cake is Pure Joy

There are cakes that are just…cakes. And then there’s Coconut Cream Poke Cake—an irresistibly creamy, coconut-kissed slice of paradise. It’s the kind of dessert that makes you close your eyes and sigh after each bite. It’s comforting, it’s rich, it’s ridiculously easy, and it tastes like something you’d get at a tropical resort buffet.

If you’re a coconut lover (or know someone who is), this cake needs to be on your radar. It’s not just good. It’s “I made this twice in one week” good.

Save this recipe, make it for friends, take a bite, and enjoy your own little slice of island bliss.

Similar recipes :

Chocolate Coconut Pecan Cream Pie
Coconut Cream Pie Cookie Cups: A Sweet Escape in Every Bite

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Just make sure it’s whipped to stiff peaks and keep the cake refrigerated so it doesn’t deflate. Cool Whip is more stable, but homemade is more delicious.

Can I freeze coconut poke cake?

Yes, but freeze it before adding the whipped topping and coconut. Wrap it tightly and freeze for up to 2 months. Thaw in the fridge and finish the topping when ready.

What’s the best way to poke holes in the cake?

Use the handle of a wooden spoon or something of similar size. Avoid toothpicks or forks—they don’t make holes big enough for the filling to seep in deeply.

Can I use coconut milk instead of cream of coconut?

Nope! They are very different. Coconut milk is too thin and not sweet enough. You want cream of coconut (often found in the cocktail or international section).

How long does coconut poke cake stay fresh?

Stored in the refrigerator, it’s best enjoyed within 4-5 days. The flavors actually improve on Day 2, so feel free to make it ahead!

Hi, I’m Lora!

I'm so glad you've found your way here. My kitchen is my happy place, and if you're just starting your own cooking journey, I want you to know you're in the right place.

About Me

Coconut Cream Poke Cake: A Tropical Hug in Every Slice