Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
This delicious coconut poke cake is the best! It’s easy to make, filled with incredible flavors and the perfect texture — you’ll love it!
This classic coconut poke cake is a favorite homemade recipe in our family. It reminds me of the island desserts we enjoyed while traveling. Be sure to check out my favorite key lime pie recipe, too.
What is a Poke Cake?
It’s pretty straightforward: it’s a cake that you poke holes into while it’s still hot after baking. The holes are then filled with a liquid or filling — like condensed milk, pureed fruit, chocolate cream, or pudding. It makes each bite moist and delicious.
Coconut Poke Cake Ingredients
To make this coconut poke cake recipe from scratch, you’ll need to gather a few things. After that, it’s simple and quick to bake!
- 1 box yellow cake mix with pudding
- 2 cups shredded coconut
- 15 ounce can cream of coconut milk
- 16 ounces Cool Whip
This sweet poke cake needs only four basic ingredients to create its impressive flavor!
We use yellow cake mix but I’ve seen some recipes call for white cake mix. I haven’t tried it that way, so I’m not sure how much it would change the taste.
I love the coconut milk in this recipe – most poke cakes are made with sweetened condensed milk. I think this version offers another layer of yummy flavors!
I love the single layer of Cool Whip on top – I think it’s so creamy and tasty. I’ve also seen recipes with cream cheese frosting. I’m sure that would be good, too. I think this whipped version helps make the poke cake light and fluffy.
You could also add in crushed pineapple if you’d like to try that.
This poke cake is a breeze to put together. Grab a 9×13 pan and bake the cake mix as directed on the box, but also add 1 cup of shredded coconut.
How to Make
Remove from the oven and while it’s still warm, use a large meat fork to pokes holes evenly throughout the cake.
Next, pour the cream of coconut milk across the cake, so it seeps down into the holes. Allow to cool.
Then, mix the remaining cup of shredded coconut with the 16 ounces of Cool Whip and use to frost the cake.
How to Store
If you are able to practice self-control and not devour every last morsel of this coconut poke cake immediately, you’ll want to store it covered in the fridge until you’re ready to serve again.
Since it’s so easy to make, this is an ideal dessert to serve to guests that pop over or take along to a summertime potluck.
I’m confident you’ll agree this homemade coconut poke cake is a new favorite dessert.
More Recipes You’ll Love
- Dirty Rice
- Pineapple Dream Dessert
- Butter Pecan Crunch
- Chocolate Peanut Butter Lasagna
- Oreo Pie
- Lemon Lush
- Jello Poke Cake
Coconut Poke Cake
Ingredients
- 1 box yellow cake mix with pudding
- 2 cups shredded coconut
- 15 ounce can cream of coconut milk
- 16 ounces Cool Whip
Instructions
- Bake the cake mix according to box directions but also add 1 cup of shredded coconut.
- Remove from the oven and while it's still warm, use a large meat fork to pokes holes evenly throughout the cake.
- Pour the cream of coconut milk across the cake, so it seeps down into the holes. Allow to cool.
- Mix the remaining cup of shredded coconut with the 16 ounces of Cool Whip and use to frost the cake.
Delicious!!! Such an amazing cake perfect for the warmer months.
This is definitely a great summertime treat. Your vacation looks amazing too. Thanks for sharing at #HomeMattersParty
Is a can of cream of coconut milk the same as a can of coconut milk?
They’re actually two different things 🙂