What's the difference between cream of coconut and coconut cream?

Cream of coconut is sweetened and has a syrup-like consistency, commonly used in piña coladas and desserts. You'll find it in the cocktail mixer section. Coconut cream is unsweetened and thicker, found in the baking or international foods aisle. For this recipe, you need cream of coconut (like Coco Lopez brand) for the right sweetness and texture.

Can I make this cake completely from scratch instead of using a mix?

Absolutely! You can substitute your favorite white cake recipe for the boxed mix. Just be sure it's baked in a 9x13-inch pan and add the teaspoon of coconut extract to your batter. The rest of the recipe remains the same.

My toasted coconut burned! Can I save it?

Unfortunately, once coconut burns, it's best to start over. Next time, try toasting at a lower temperature (300°F) and stir every minute. You can also toast coconut in a dry skillet on the stovetop, where you can watch it more carefully.

Do I really need the gelatin for the whipped cream?

The gelatin stabilizes the whipped cream, allowing it to hold its shape for days without weeping or deflating. If you're serving the cake immediately, you can skip it, but for best results, especially if making ahead, I highly recommend using it. Powdered stabilizers made for whipped cream can also be substituted.

Coconut Poke Cake Recipe

This heavenly Coconut Poke Cake is a tropical dream come true in dessert form! Moist white cake infused with sweet coconut goodness, topped with billowy stabilized whipped cream and toasted coconut flakes. Every bite delivers the perfect balance of creamy, sweet coconut flavor with a delightful texture contrast from the toasted coconut topping. This impressive dessert is surprisingly simple to make, perfect for everything from family gatherings to special celebrations!

Why You’ll Love This Recipe

Incredibly Moist: The combination of sweetened condensed milk and cream of coconut creates the most tender, moist cake you’ve ever tasted.
Make-Ahead Friendly: This cake actually gets better as it sits, making it perfect for preparing a day before your event.
Simple Yet Impressive: Despite its show-stopping appearance and flavor, this cake requires minimal effort and baking skills.
Crowd-Pleaser: The tropical coconut flavor is universally loved and makes this cake stand out from standard dessert offerings.

Ingredients You’ll Need

White Cake Mix: Serves as the perfect neutral base to showcase the coconut flavors. The box mix keeps things quick and foolproof!
Coconut Extract: Adds that essential pure coconut flavor to the cake batter, setting the tropical foundation.
Sweetened Condensed Milk: Creates incredible moisture and adds a caramel-like sweetness that seeps throughout the cake.
Cream of Coconut: Not to be confused with coconut cream! This sweet, thick coconut product infuses the cake with rich coconut flavor.
Heavy Whipping Cream: Forms the base of our stable, fluffy topping that won’t weep or collapse.
Unflavored Gelatin: The secret ingredient that stabilizes the whipped cream, ensuring your cake looks perfect for days.
Powdered Sugar: Sweetens the whipped cream without the grittiness of granulated sugar.
Vanilla Extract: Balances and enhances the coconut flavors with its warm notes.
Shredded Coconut: Toasting transforms ordinary coconut into a flavorful, crunchy topping that adds wonderful texture contrast.

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

Flavor Twists

Pineapple Paradise: Add ½ cup crushed pineapple (well-drained) to the cake batter for a piña colada-inspired treat.
Chocolate Coconut: Use a chocolate cake mix instead of white for a delicious chocolate-coconut combination.
Lime Coconut: Add 1 tablespoon of lime zest to the cake batter and a splash of lime juice to the whipped topping for a refreshing twist.

Decorative Options

Colorful Coconut: Tint some of the coconut with food coloring for holidays or special occasions.
Fruit Garnish: Top with fresh berries or pineapple chunks for added visual appeal and flavor.
Toasted Nuts: Mix in some toasted macadamia nuts or almonds with the coconut topping for extra crunch.

How to Make Coconut Poke Cake

Step 1: Prepare and Bake the Cake

Prepare the white cake mix according to package directions, but add 1 teaspoon of coconut extract to the batter. Pour into a greased 9×13-inch baking pan and bake as directed on the package until a toothpick inserted in the center comes out clean.

Step 2: Create the Poke Cake Magic

While the cake is still hot from the oven, use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart. In a medium bowl, whisk together the sweetened condensed milk and cream of coconut until well combined. Slowly pour this mixture over the warm cake, making sure to aim for the holes. The mixture will seep into the holes and spread throughout the cake.

Step 3: Chill the Cake

Allow the cake to cool completely at room temperature, then cover and refrigerate for at least 4 hours, though overnight is even better. This resting time allows the liquid to fully absorb into the cake.

Step 4: Prepare the Stabilized Whipped Cream

In a small microwave-safe bowl, combine the gelatin and water. Let it sit for 5 minutes to bloom. After blooming, microwave the mixture for 10 seconds until the gelatin dissolves and becomes liquid. Let it cool slightly but not set.

In a large, chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Slowly stream in the liquid gelatin while beating continuously until stiff peaks form. This creates a whipped cream that will hold its shape for days.

Step 5: Toast the Coconut

Spread the shredded coconut on a baking sheet and toast in a 325°F oven for 5-10 minutes, stirring occasionally, until golden brown. Watch it carefully as it can burn quickly! Cool completely.

Step 6: Assemble and Finish

Spread the stabilized whipped cream over the chilled cake in an even layer. Sprinkle generously with the toasted coconut. Refrigerate until ready to serve.

Pro Tips for Making the Recipe

Room Temperature Liquids: Allow the sweetened condensed milk and cream of coconut to come to room temperature for easier pouring.
Perfect Pokes: Make your holes deep but not all the way to the bottom of the pan. About ¾ of the way down is perfect.
Cooling is Crucial: Don’t rush the chilling time – this cake truly gets better with time as the flavors meld together.
Whipped Cream Success: Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping cream for the best volume.
Coconut Toasting Hack: For even toasting, stir the coconut frequently and remove some as it browns, allowing the lighter pieces to continue toasting.

How to Serve

This dreamy coconut cake is versatile enough for any occasion:

Perfect Pairings

Serve with fresh tropical fruits like mango, pineapple, or kiwi on the side.
A scoop of vanilla ice cream creates an incredible texture contrast with the moist cake.
Coffee or tea makes a perfect accompaniment, with the hot beverages balancing the sweet cake.

Presentation Ideas

For special occasions, garnish with edible flowers or mint leaves.
Dust with a little extra powdered sugar just before serving for a pretty finish.
Cut into precise squares and serve on white plates for an elegant dessert presentation.

Make Ahead and Storage

Storing Leftovers

The cake can be stored, covered, in the refrigerator for up to 5 days. The stabilized whipped cream will maintain its texture and won’t weep or deflate.

Freezing

This cake freezes beautifully! Freeze individual slices or the whole cake (without the whipped topping) for up to 3 months. Thaw overnight in the refrigerator and add fresh whipped topping before serving.

Reheating

This cake is best enjoyed cold straight from the refrigerator – no reheating necessary!

FAQs

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

Cream of coconut is sweetened and has a syrup-like consistency, commonly used in piña coladas and desserts. You’ll find it in the cocktail mixer section. Coconut cream is unsweetened and thicker, found in the baking or international foods aisle. For this recipe, you need cream of coconut (like Coco Lopez brand) for the right sweetness and texture.
Can I make this cake completely from scratch instead of using a mix?

Absolutely! You can substitute your favorite white cake recipe for the boxed mix. Just be sure it’s baked in a 9×13-inch pan and add the teaspoon of coconut extract to your batter. The rest of the recipe remains the same.
My toasted coconut burned! Can I save it?

Unfortunately, once coconut burns, it’s best to start over. Next time, try toasting at a lower temperature (300°F) and stir every minute. You can also toast coconut in a dry skillet on the stovetop, where you can watch it more carefully.
Do I really need the gelatin for the whipped cream?

The gelatin stabilizes the whipped cream, allowing it to hold its shape for days without weeping or deflating. If you’re serving the cake immediately, you can skip it, but for best results, especially if making ahead, I highly recommend using it. Powdered stabilizers made for whipped cream can also be substituted.

Final Thoughts

This Coconut Poke Cake is truly one of those magical desserts that brings together simplicity and incredible flavor. The contrast between the super-moist cake, creamy topping, and crunchy toasted coconut creates a dessert experience that will have everyone asking for the recipe. Whether you’re a coconut fanatic or just looking for something special to bring to your next gathering, this cake delivers every time. Give it a try – I promise it’ll become a new favorite in your dessert rotation!