Go Back
–+ servings
Print
slice of cake with a fork taking a bite out of it and a dish of toasted coconut behind it

Coconut Poke Cake

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
Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 8 hours
Total Time 55 minutes
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.