This irresistible Coconut Poke Cake is a tropical dream come true! Imagine a perfectly moist cake infused with sweet coconut cream, topped with billowy whipped cream and flakes of toasted coconut. This simple yet impressive dessert is ready with minimal hands-on time, making it perfect for busy weeknights when you’re craving something special or weekend gatherings when you want to impress without stress.

Why You’ll Love This Recipe

  • Incredibly Moist: The poked holes allow the sweet coconut mixture to seep into every bite, creating an unbelievably tender, moist texture that’s simply heavenly.
  • Make-Ahead Friendly: This cake actually gets better as it sits! Make it the day before your gathering and let the flavors develop overnight.
  • Crowd-Pleaser: I’ve never met anyone who doesn’t swoon over this cake. The tropical coconut flavor combined with the creamy texture wins over even those who claim not to like coconut!
  • Simple Ingredients: Using a cake mix as the base means you can focus on the fun parts – poking holes and adding delicious toppings!

Ingredients You’ll Need

  • Cake Mix: White or yellow cake mix works as your simple base – it’s the perfect canvas for the coconut flavors we’re adding. No need to complicate things when the boxed mix works perfectly!
  • Oil: Adds moisture to the cake. You can use canola, vegetable, or coconut oil – I prefer coconut oil to enhance the tropical flavor profile.
  • Sour Cream: The secret weapon for an incredibly moist cake. Full-fat sour cream adds richness and helps create that tender crumb we’re after.
  • Eggs: They bind everything together and add structure to the cake. Room temperature eggs incorporate better into the batter.
  • Cream of Coconut: Not to be confused with coconut cream! This sweetened product (often found in the cocktail mixer section) infuses the cake with intense coconut flavor and sweetness.
  • Sweetened Condensed Milk: Creates that magical soaking mixture that transforms a regular cake into a decadent treat. Its thick, sweet creaminess is irreplaceable!
  • Heavy Cream: Whips up into a cloud-like topping that perfectly complements the sweet cake below.
  • Powdered Sugar: Sweetens the whipped cream without adding grittiness.
  • Sweetened Flaked Coconut: For that beautiful garnish and extra coconut flavor in every bite. Toast it lightly for even more flavor and visual appeal!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to customize your coconut poke cake? Here are some delicious options:

Flavor Twists

  • Pineapple Paradise: Add a layer of crushed pineapple (well-drained) between the cake and whipped cream for a piña colada vibe.
  • Chocolate Coconut: Use a chocolate cake mix as your base for a delicious contrast with the coconut flavors.
  • Coconut Rum Cake: Add 2 tablespoons of coconut rum to the soaking mixture for an adult version that’s perfect for parties.

Topping Alternatives

  • Coconut Buttercream: Replace the whipped cream with a rich coconut buttercream frosting.
  • Toasted Coconut: Lightly toast the coconut flakes before sprinkling for enhanced flavor and a beautiful golden look.
  • Fresh Fruit Garnish: Add fresh mango, pineapple, or strawberry slices on top for a colorful finish.

How to Make Coconut Poke Cake

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F and grease a 9×13 baking pan. In a large bowl, combine the cake mix, oil, sour cream, and eggs. Mix until completely smooth and lump-free, but don’t overmix. Pour the batter into your prepared pan, spreading it evenly.

Step 2: Bake the Cake

Bake for 28-30 minutes, until a toothpick inserted in the center comes out clean. The top should be golden and spring back slightly when touched. While the cake bakes, prepare your soaking mixture.

Step 3: Make the Soaking Mixture

In a medium bowl, whisk together the sweetened condensed milk and cream of coconut until smooth and well combined. This mixture should be pourable but still thick.

Step 4: Poke and Soak

While the cake is still warm (not hot), use a fork to poke holes all over the surface. Make sure to poke deeply but not all the way to the bottom. Pour the coconut-milk mixture evenly over the entire cake, ensuring it gets into all those holes. Use a spatula to gently spread and encourage the mixture to soak in. If needed, poke additional holes in areas where the liquid pools.

Step 5: Chill

Cover the cake with plastic wrap and refrigerate for at least 2-4 hours, but preferably overnight. This resting time allows the cake to fully absorb the sweet mixture and develop its flavor.

Step 6: Top and Serve

When ready to serve, prepare the whipped cream by beating heavy cream until stiff peaks form. Gently fold in the powdered sugar. Spread this luscious topping over the chilled cake, then sprinkle generously with sweetened coconut flakes. Return to the refrigerator until ready to serve.

Pro Tips for Making the Recipe

  • Don’t Rush the Chilling: The magic happens during refrigeration! Give your cake enough time to fully absorb the soaking mixture.
  • Poke Properly: Use a fork (not a toothpick) for holes that are the right size – not too big, not too small. This ensures the soaking mixture penetrates without making the cake soggy.
  • Whip the Cream Just Before Serving: For the freshest taste and best texture, prepare the whipped cream topping close to serving time.
  • Room Temperature Ingredients: Let your eggs and sour cream come to room temperature before mixing for a smoother batter.
  • Watch the Coconut: If you’re toasting the coconut flakes, keep a close eye on them – they go from perfectly golden to burnt in seconds!

How to Serve

This cake is versatile enough for any occasion, from casual family desserts to special celebrations. Here are my favorite serving suggestions:

Perfect Pairings

  • Serve with fresh sliced strawberries for a beautiful color contrast and complementary flavor.
  • A scoop of vanilla or coconut ice cream alongside makes this an extra-special dessert.
  • Pair with a cup of hot coffee or tea for an afternoon treat.

Serving Occasions

  • Perfect for summer gatherings, tropical-themed parties, or potlucks.
  • Makes a wonderful birthday cake for coconut lovers.
  • Ideal for Easter, Mother’s Day, or any spring celebration.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake covered in the refrigerator for up to 5 days. The cake actually gets better after a day or two as the flavors continue to meld!

Freezing

This cake freezes beautifully without the whipped cream topping. Simply wrap individual portions or the whole unfrosted cake tightly in plastic wrap and then foil. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then add fresh whipped cream and coconut topping.

Reheating

This cake is meant to be served cold right from the refrigerator. No reheating necessary!

FAQs

  1. What’s the difference between cream of coconut and coconut cream?

    Cream of coconut is sweetened and has a syrupy consistency, typically used in cocktails like piña coladas. You’ll find it near the drink mixers in most grocery stores (Coco Lopez is a common brand). Coconut cream, on the other hand, is unsweetened and thicker, found in the international foods aisle. They’re not interchangeable in this recipe – make sure to use cream of coconut!

  2. Can I make this cake without dairy?

    Yes, though it will change the texture somewhat. Use dairy-free substitutes for the sour cream (like coconut yogurt), plant-based whipped cream, and check that your cake mix is dairy-free. The sweetened condensed milk could be replaced with a dairy-free version, though the result won’t be identical.

  3. My cake seems too wet after adding the soaking mixture. Did I do something wrong?

    Not at all! This cake is supposed to be very moist, similar to tres leches cake. If it seems too wet initially, just give it more time in the refrigerator. The cake will continue to absorb the liquid as it chills.

  4. Can I use unsweetened coconut flakes for the topping?

    Absolutely! If you prefer less sweetness, unsweetened coconut works well. Consider toasting it lightly in a dry skillet or in the oven for enhanced flavor and texture.

Final Thoughts

This Coconut Poke Cake is truly a slice of tropical paradise that never fails to impress. The contrast between the moist, flavorful cake and the light, creamy topping creates the perfect balance in every bite. What I love most is how simple ingredients transform into something so special with minimal effort. Whether you’re a coconut enthusiast or just looking for a reliable, delicious dessert that’s sure to please a crowd, this recipe deserves a spot in your regular rotation. Give it a try this week – I promise you’ll be coming back to it again and again!

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Coconut Poke Cake Recipe

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  • Author: Evelyn
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours 45 minutes
  • Yield: 16 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Coconut Poke Cake is a luscious, super-moist dessert infused with sweet coconut flavor. Made with a simple cake mix, creamy coconut milk, and topped with fluffy whipped cream and sweetened coconut flakes, it’s the perfect crowd-pleasing treat for gatherings and special occasions. The cake soaks up a dreamy coconut sauce, giving each bite a tres leches-like texture and irresistible flavor.

Ingredients

Units Scale

Cake

  • 1 box White or Yellow Cake Mix
  • 3/4 cup Oil (canola, vegetable, or coconut)
  • 1 cup Sour Cream (full-fat)
  • 4 large Eggs

Coconut Sauce

  • 8 ounces Cream of Coconut
  • 14 ounce can Sweetened Condensed Milk

Whipped Cream Topping

  • 12 ounces Heavy Cream
  • 1/3 cup Powdered Sugar
  • 1 cup Sweetened Flaked Coconut

Instructions

  1. Prepare the Cake – In a large bowl, combine the cake mix, oil, sour cream, and eggs. Mix until smooth and well blended. Pour the batter into a greased 9 x 13-inch baking pan, ensuring it spreads evenly.
  2. Bake – Bake the cake at 350°F (175°C) for 28-30 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
  3. Mix the Coconut Sauce – While the cake bakes, mix the sweetened condensed milk and cream of coconut in a separate bowl until fully combined and smooth.
  4. Poke and Soak – Once the cake is baked, leave it in the pan and poke holes all over the surface using a fork. Slowly pour the coconut milk mixture over the warm cake, spreading it evenly and ensuring it seeps into the holes. If the liquid does not absorb, poke more holes and use a spatula to help spread the mixture.
  5. Chill – Cover the cake and refrigerate it for at least 2-4 hours, or overnight, until fully chilled and the coconut mixture has soaked in perfectly. This gives the cake its rich, moist texture.
  6. Prepare Whipped Cream Topping – Just before serving, whip the heavy cream with an electric mixer until stiff peaks form. Gently fold in the powdered sugar until well incorporated.
  7. Top and Serve – Spread the whipped cream evenly over the chilled cake, then sprinkle generously with sweetened flaked coconut. Keep the cake refrigerated until ready to serve. Optionally, serve with fresh sliced strawberries.

Notes

  • This cake is intentionally moist, similar to a tres leches cake.
  • Letting the cake chill overnight enhances the flavors and texture.
  • If more coconut flavor is desired, add a few drops of coconut extract to the cake batter or topping.
  • Serve with fresh strawberries for a fruity contrast.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

  • Serving Size: 1 slice (1/16 of recipe)
  • Calories: 420
  • Sugar: 29g
  • Sodium: 220mg
  • Fat: 24g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 75mg
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Hey, I'm Evelyn! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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