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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Is the cream of coconut supposed to be thick? Mine was runny and the cake turned out just soggy and nasty
Hi Nancy,
Have you ever had Tres Leches Cake? It’s a cake soaked with three milks. This is similar to that where it is soaked with cream of coconut, which makes it wet and moist. I’m sorry this recipe didn’t meet your personal tastes. You can always try less cream of coconut next time, or use a wooden spoon to make holes and fill it with coconut pudding instead.
Can i mix coconut in cake mix?
Hi Heidi! That should be fine. I wouldn’t do more than 1 cup though.
Thank you, Making tomorrow…
Made this for dessert tonight. It was a huge hit! Everybody loved it.
That’s great Andrea! Thanks for coming back to share your experience!
Try adding coconut milk instead of the water to the cake mix. If you love coconut, you’ll love this!!
That sounds like a great idea! Thanks Elle!
Can this be made ahead of time and refrigerated? Or kept in a cooler for awhile for transport? TIA
For sure! It stays moist and delicious for a few days.
What about using a lemon cake mix?
I think that would taste really nice. Go for it!
Try using Pineapple juice in the cake mix instead of water!!! My family loves it that way
That sounds awesome! Thanks Beverly!
I have tried this with one alteration. Add a can of sweet condensed milk to the cream of coconut and i call it a pina coloda cake
Nice! Sounds yummy!
I just made this for my husband’s birthday cake. We all loved it (seven of us were at his party). I traded the cool whip for an altered WilliamsSonoma recipe for Seven Minute Frosting ( http://www.williams-sonoma.com/recipe/seven-minute-coconut-frosting.html ). And I altered the cake as well:
For the Coconut Cream Poke Cake I used Duncan Hines white cake mix, 2 backyard jumbo eggs, 3 TBS sour cream, 3 TBS oil, 1 c water. Mixed, baked, & cooled.
POKED & Cream of Coconut (Roland brand) heated a little and poured on.
Chilled.
7minute frosting (WilliamsSonoma) untoasted coconut on the frosted cake
use only: 4 egg whites, 1/8 salt, 1/2 tsp vanilla extract, 3/4 c sugar, 1/4 c dark Karo syrup. Whisk in vanilla & then continue to whisk & heat over hot water (doubleBoilerStyle) until the whites are hot to the touch. Beat till room temp & thick. Frost the cooled coconut cake. Top w/soft UNtoasted coconut
Thanks for the inspiration!
Sounds like some delicious alterations!
I can’t wait to try this recipe. I love anything with coconut. Thanks for sharing.
I too love coconut! Enjoy!