Coconut Cream Poke Cake + Video
Coconut Cream Poke Cake starts with a cake mix, is soaked with cream of coconut, and slathered with whipped topping and crunchy toasted coconut!
I know summer only just began, but it feels like it is flying by fast! I am soaking up every ounce of fun in the sun that I can, and today’s recipe is a great one to share at your next bbq! Coconut Cream Poke Cake starts with a cake mix, uses one of my favorite summer ingredients (cream of coconut), is frosted in cool whip, and topped with crunchy toasted coconut! Sounds simple enough right?!
I’m all for semi-homemade when you need a quick treat to bring to a party, and this recipe is so fabulous! The toasted coconut on top gives it the perfect crunch amongst the moist, yet fluffy cake. The toasted coconut only stays crunchy for a couple of hours though because it pulls the moisture from the cool whip topping, so don’t put it on until just before serving! It seriously is one of my favorite parts about this cake!
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Remember how I mentioned my favorite summer ingredient, Cream of Coconut?! This cake is poked with a fork and filled with that sweet coconut, dreamy liquid! I use it in my Coconut Cream Fruit Dip, and in my Frozen Coconut Limeade, Caribbean Slush, and Piña Colada drinks as well. It’s very versatile and oh, so delicious!
I hope you love this cake as much as we did!
Coconut Cream Poke Cake
Ingredients
- 15.25 oz (432 g) box white cake mix
- Ingredients for the cake according to the box. Mine said: 3 large egg whites, 1 cup water, ¼ cup oil
- 15 oz (425 g) can Cream of Coconut, (Not to be confused with coconut milk or coconut cream! See Notes.)
- 8 oz (226 g) tub light cool whip
- 2 cups (240 g) of coconut flakes, toasted (directions below)
Instructions
- Prepare and bake the cake according to the directions on the box for a 9×13-inch pan. Make sure to grease your dish before adding the cake batter. My cake baked at 350 degrees Fahrenheit for 23 minutes. Allow cake to cool to room temperature.
- Meanwhile, toast the coconut on an un-greased baking sheet at 350 degrees Fahrenheit for 3 minutes. Stir it up, and then continue baking and stirring every 30 seconds to 1 minute or until golden brown. Coconut browns and burns quickly, so stay right by the oven and stir it frequently. Allow the toasted coconut to cool.
- Using a fork, poke holes all over the top of the cooled cake. Open the can of Cream of Coconut, empty it into a 2-cup measuring glass and heat it for 15 seconds in the microwave. Whisk the mixture well and then pour it all over the cake and into the holes. Allow the cake to soak up all of the Cream of Coconut, about 5 to 10 minutes.
- Frost the cake with cool whip and sprinkle the top with the toasted coconut. Cut and serve immediately. Keep leftovers refrigerated.
Video
Notes
- Cream of Coconut is a sweetened coconut syrup similar to sweetened condensed milk. It is found in the aisle with the alcoholic mixers. Popular brands include: Coco Lopez, Coco Real, and Coco Goya. (Coconut milk and coconut cream are not sweetened, and will not work in this recipe.)
- NOTE: The toasted coconut only stays crunchy for a couple of hours because it pulls the moisture from the cool whip topping, so don’t put it on until just before serving! You can even sprinkle it on top individually as you plate up servings.
Did you make this?
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I do use the Coconut milk and it makes it so moist and tastes great. It taste like the cream pie. I have had to give the recipe out to all my co-workers.
That’s great! So glad you like it!
Hi! Late to the party here, but I just started making a similar recipe this past summer and it has become my family’s favorite cake! I was wondering, has anyone out there tried making this as a layer cake, and if so, how? My mom has a birthday coming up and I’d love to make this cake for her, but would like to make it a little “fancier” since it’s for a special occasion. Any thoughts? Thanks in advance! Kaille
You might want to make stabilized whipped cream (uses unflavored gelatin) instead of cool whip to help things hold together better, but I think it would be fun to do a layered version of this as well with toasted coconut in the middle and on top, or all around the whole thing! I would poke and soak each layer as you build it. The top layer will be harder to do, but just be gentle with it. 😉
I’ve been making this cake for years, and I mix a little (untoasted) coconut flakes into the Cool Whip. No one ever knows it’s Cool Whip.
Nice! Love coconut and cool whip!
What a great poke cake! I love coconut!
I love coconut too! 🙂
That looks like an absolutely delicious poke cake. Another fantastic recipe 🙂
Happy Blogging!
Happy Valley Chow
Thanks so much!
YUM! Pinned this!
Thanks for pinning!
What are the chances that we both post something coconut on the same day? We must be connected – and I love you. Thanks for a cake mix/easy dessert! You’re speaking my language!
Kaylynn, I wish you lived close to me! We could make some awesome food together!
This looks so amazing! My sister loves coconut and her birthday is coming up! I just might make this! 🙂
Sweet! Coconut is one of my favorite things!
Looks freaking amazing Amber! I love coconut and poke cake is easy to make, so that’s a win-win!
I try to make things simple and delicious every now and then. Thanks for stopping by Courtney!
This may seem like a silly question,but I live in Ireland and don’t understand cool whip?is it just icing(frosting)or whipped fresh creams!I love coconut cake and would love to try this.
Thank you
Frances
Hi Frances! Cool Whip is like a prepared sweetened whipped cream. So if you whip some yourself I would do 1 cup of heavy cream with 1/2 cup of powdered sugar. Enjoy!
This looks amazing! I can’t keep up with all your amazing recipes! This is going to jump to the front of the line though, cause I LOVE LOVE anything with Coconut! haha 😉