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Coconut Poke Cake

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This coconut poke cake is easy to make and turns out soft, moist, and packed with coconut flavor every time. If you’re a coconut fan you’ll love this delicious treat!

slice of coconut poke cake on a plate with a fork

 

Coconut: yay or nay? I can honestly take it or leave it. But offer me a slice of this coconut poke cake and I’m all in.

It comes together quickly because it starts with a cake mix. And with a hefty pour of both sweetened condensed milk and cream of coconut, the cake turns out so soft and moist every time.

Top it with whipped cream and it’s the stuff coconut dreams are made of!

Why you’ll love this coconut poke cake:

  • It starts with a cake mix, so it’s easy enough for anyone to make
  • Because you pour both cream of coconut and sweetened condensed milk over the cake after you bake it, you’re ensured a soft, moist cake every single time
  • The cake needs to chill overnight before you frost it, so it’s a great make-ahead dessert option 

How to make your cake

coconut cake batter step by step

  • Combine cake mix, eggs, and a few other ingredients
  • Beat until smooth
  • Pour into in a a 13- by 9-inch baking dish and bake about 30 minutes

how to make coconut poke cake

When your cake is done, you’ll cool it for 20 minutes, then

  • Use the handle of a wooden spoon to poke holes all over the cake
  • Pour sweetened condensed milk evenly and cream of coconut into the holes

Then you’ll cool the cake to room temp and refrigerate overnight.

Notes:

  • I used a white cake mix but you can use yellow cake mix if that’s what you have.
  • When poking holes in your cake, only go about 3/4 of the way into the cake—you don’t want to poke through to the bottom.
  • Be sure you use cream of coconut, not coconut cream (see below for more info on cream of coconut. I like the brands Coco Real or Coco Lopez).

How to finish your cakehow to finish coconut cake with whipped cream frosting

Once the cake has chilled overnight, make your frosting.

  • Beat heavy cream in a bowl until it starts to thicken
  • Beat in powdered sugar until the whipped cream holds stiff peaks
  • Spread the frosting over the cake
  • Top with flaked coconut, toasted if desired

Notes:

  • Stiff peaks are when the whipped cream holds its shape rather than folds in on itself when you pull the beaters out. You want the whipped cream to be nice and stiff so it doesn’t slide off the cake when you slice it.
  • A cold bowl and cold beaters help the whipped cream beat up stiffly. Chill them in the fridge for half an hour or so before making your whipped cream.
  • A dash of rum would be delicious in place of the vanilla extract.

How to store your cake

Uneaten coconut poke cake can be stored in the fridge, covered, for 4 or 5 days.

You can also freeze slices, tightly wrapped, for up to 2 months. Freeze the slices on a baking sheet for about 30 minutes so the whipped cream sets, then you can wrap your cake tightly with plastic wrap and foil.

What is cream of coconut?

Cream of coconut and coconut cream are NOT the same thing. Cream of coconut is basically coconut cream that has added sugar. It’s often used as a component in mixed drinks.

The brands I prefer are Coco Real and Coco Lopez, but use what you’re able to find.

Some grocery stores carry cream of coconut with drink mixers; if you can’t find it at your grocery store check liquor stores. They almost always carry it.

How to toast coconut

I toasted the coconut I used on top of my cake but that’s an optional step. If you want to toast your coconut, here’s the method I use:

  • Spread 2 cups of coconut in a single layer on a large rimmed baking sheet or two. The coconut needs to be in a single layer to ensure it browns evenly.
  • Place your coconut in a preheated 350-degree oven for 5 minutes. After 5 minutes take the coconut out and stir it with a spatula. Return the coconut to the oven, stirring every 2 minutes, until it reaches your desired level of brownness.

Then transfer your coconut to a bowl to cool before using.

Baker’s tip: Don’t walk away while your coconut is in the oven! Coconut goes from nicely toasted to terribly scorched really quickly, so plan to stick around the kitchen until your coconut is done.

A few more recipes with coconut:
Lemon Coconut Cake
Vegan Coconut Cake
Chocolate Macaroons
Coconut Custard Pie

slice of cake with a fork taking a bite out of it and a dish of toasted coconut behind it

Did you make this coconut poke cake? AWESOME! Let me know what you think with a comment and a rating below.  And post a pic on Instagram too!  Tag @theitsybitsykitchen so I can see!

5 from 9 votes
slice of cake with a fork taking a bite out of it and a dish of toasted coconut behind it
Print
Coconut Poke Cake
Prep Time
25 mins
Cook Time
30 mins
Cooling Time
8 hrs
Total Time
55 mins
 

Coconut coke pake is an easy and delicious dessert for coconut lovers. It turns out perfectly soft and moist every time!

Course: Dessert
Cuisine: American
Servings: 12
Author: Kelsie
Ingredients
Cake
  • 1 15.25-ounce box white cake mix*
  • 1 cup water
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons coconut extract
  • 1 14-ounce can sweetened condensed milk
  • 1 cup cream of coconut**
Frosting
  • 1 1/2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 cups sweetened flaked coconut
Instructions
Cake
  1. Preheat the oven to 350 degrees. Spray a 13- by 9-inch baking dish with cooking spray and set aside.
  2. Combine the cake mix, water, eggs, oil, and coconut extract in a large mixing bowl. Beat with an electric mixer on medium until smooth, 2 or 3 minutes.
  3. Pour into the baking dish and bake 22 to 32 minutes, until a cake tester inserted into the center of the cake comes out clean.
  4. Cool on a wire rack for 20 minutes.
  5. Use the handle of a wooden spoon to poke holes about 3/4 of the way into the cake (you don’t want to poke through to the bottom). The holes should be about 1 inch apart.
  6. Pour sweetened condensed milk evenly over the cake, then pour the cream of coconut over that. Gently smooth the condensed milk and cream of coconut over the cake so the whole top is covered.
  7. Cool to room temperature, cover loosely, and refrigerate overnight.
Frosting
  1. Once the cake has chilled overnight, make your frosting.
  2. Beat heavy cream in a bowl until it starts to thicken. Add the powdered sugar and vanilla and beat until it holds stiff peaks. (Stiff peaks are when the whipped cream holds its shape rather than folds in on itself when you pull the beaters out.)
  3. Spread over the cake and top with flaked coconut (see the notes section below for toasting instructions, if you prefer toasted coconut). Slice and serve.
  4. Uneaten cake can be stored in the fridge for 4 or 5 days. You can also freeze slices, tightly wrapped, for up to 2 months.

Recipe Video

Recipe Notes
  • *I used Pillsbury Moist Supreme white cake mix. You can substitute yellow cake mix if you prefer. Lemon cake mix would also be delicious!
  • **Cream of coconut is not the same thing as coconut cream so you can’t substitute. I used the brand Coco Real. Coco Lopez is another good option. Look for cream of coconut at liquor stores or at the grocery store with the drink mixers.
  • To toast your coconut (an optional step) spread it into an even layer on a large rimmed baking sheet. Toast in a preheated 350-degree oven for 4 minutes. Continue toasting, stirring every 2 minutes, until coconut reaches desired level of toasty-ness. WATCH IT CLOSELY during this process. Cool completely before sprinkling on the cake.

Related

Comments

  1. Cheyanne @ No Spoon Necessary says

    August 6, 2020 at 3:47 pm

    5 stars
    I love love loooove coconut! And, poke cakes are bomb because they are so dang easy! Obviously i see this cake in my immediate future! It looks dangerously delicious!!

    Reply
  2. Mary Ann | The Beach House Kitchen says

    August 6, 2020 at 10:18 am

    5 stars
    Anything coconut and I’m in heaven Kelsie! And your recipe looks so easy too. Adding this one to my summer desserts menu. Bet our friends will love it! I think for Covid I’ll start something called Driveway Desserts!

    Reply
  3. Ben | Havocinthekitchen says

    August 5, 2020 at 4:56 pm

    5 stars
    Coconut: certainly yay! And this cake looks and sounds wonderful. That’s basically a tres leches cake with coconut milk, so that’s definitely YES!

    Reply
  4. Katherine | Love In My Oven says

    August 4, 2020 at 8:33 pm

    5 stars
    All about the coconut here, and the cake mix makes this sooo easy! Can’t wait to give this one a try. Isn’t it weird to you when people say they don’t like coconut? I’m like, what’s wrong with you? Haha! Kidding. But this looks SO good pal!

    Reply
  5. sherry says

    August 4, 2020 at 7:07 pm

    i’m a bit take it or leave it with coconut but this looks scrumptious. i think i’ll have to make it soon. love the idea of pouring condensed milk etc over the cake. Yum!

    Reply
  6. David @ Spiced says

    August 4, 2020 at 5:32 am

    5 stars
    I’m with ya on the coconut, Kelsie. It’s not necessarily my favorite flavor, but I can’t turn down a good coconut dessert. And this cake sounds awesome! I love the light topping here. I’m thinking this one is great for hot summer evenings!

    Reply
  7. Kim Lange says

    August 4, 2020 at 5:08 am

    5 stars
    Pinned for later! Looks so scrumptious and I love coconut! YUM!

    Reply
  8. Laura says

    August 3, 2020 at 1:15 pm

    5 stars
    Oooh, Kelsie! Im very much a Coconut YAY! person. Love this idea. And, I always have these ingredients on hand. Love this idea!

    Reply
  9. Leanne says

    August 3, 2020 at 11:28 am

    5 stars
    I would add coconut to every cake if I could, so this cake is perfect for me! Another delicious one Kelsie! Happy Monday 🙂

    Reply
  10. Milena says

    August 3, 2020 at 9:27 am

    Nothing like toasted coconut flakes to top a coconut flavored cake – so worth the effort! This is a great year round cake recipe for whenever a coconut craving hits!

    Reply
  11. Dawn - Girl Heart Food says

    August 3, 2020 at 6:41 am

    5 stars
    I’m definitely a huge coconut fan…in food and coconut smelling things, like candles and lotions and stuff. This looks like such a delicious dessert, Kelsie. Love a huge slice right about now. It would hit the spot!

    Reply

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About

photo of Kelsie Roehl     Hey there! I’m Kelsie and this is where I share my buttery, sugary, and all-around delicious recipes. I LOVE to bake and I want you to love baking too, so all of my recipes are totally do-able for the home baker.  If you need a little dessert in your life, consider this your one-stop shop for anything sweet! Need a little more info? Here you go!

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