Coconut Cream Poke Cake
Coconut Cream Poke Cake starts with a boxed cake mix and is covered with a creamy and sweet cream of coconut filling and a coconut topping!
A DELICIOUSLY EASY POKE CAKE RECIPE
This cake tastes like summer days! The cake is so moist and has such a great creamy, coconut flavor that I think even folks who are not coconut lovers will fall in love with this one! It’s another one of those easy cakes to make but tastes outta-this-world good! If you want a flavor of the tropics, give this Coconut Cream Poke recipe a try!
Every time I make it for company or to take to a gathering, it’s a hit!! If your friends and family love coconut, they will LOVE this simple, delicious cake.
– Kitty W.
FREQUENTLY ASKED QUESTIONS
We prefer it untested but you can certainly toast your shredded coconut if you like. Spread the shredded coconut on a baking sheet and toast in the oven at 325F for about 3 minutes. Stir it occasionally until it gets to your preferred level of toastiness.
Cream of coconut can usually be found in the same aisle as all of the other alcoholic drink mixers. Cream of coconut is non-alcoholic though. It is sweet like sweetened condensed milk with a coconut flavor. You want to look for the Coco Lopez brand. It has the perfect level of sweetness. I tried the Trader Joes brand and it was pretty gross. It wasn’t nearly thick or sweet enough.
No. Absolutely not. Coconut milk can not be substituted for the cream of coconut. It will turn into a mushy mess.
Yes. Cover with plastic wrap and it will keep in the refrigerator for up to 5 days?
It technically can but keep in mind that after it thaws, it might have a slightly different texture than when it was freshly prepared. Sometimes it can thaw and be a little mushy.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- white cake mix – you could use a French Vanilla Cake mix as well. It won’t be as bright white though.
- ingredients needed to make cake (egg whites, oil & water) – you could substitute milk for water if you prefer. Some folks also like to substitute the oil for butter to make the cake taste richer – just keep in mind, it can change the color of the cake when you do that but it can be done.
- cream of coconut – see my ingredient image below on what to look for. It also comes in a white squeeze tube as well. You will need to open the can and stir together the ingredients as it can separate while it has been sitting in the can.
- whipped topping (COOL WHIP) – you can make homemade whipped cream if you prefer. It just won’t be as stable as whipped topping and will break down the longer it sits. If you are eating it all the same day it is being made then that won’t be a concern but if you are storing this for more than a day, I do recommend the whipped topping.
- sweetened flaked coconut – some folks like the flavor of coconut but don’t like shredded coconut. Just leave it off if you don’t like it or perhaps toast the coconut
HOW TO MAKE COCONUT CREAM POKE CAKE:
Prepare and bake white cake mix according to package directions for a 9×13-inch pan. Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork. Open can of Cream of Coconut (making sure to stir it first) and pour over warm cake. Make sure you evenly coat the whole cake and spread it around so it will soak in.
Let cake cool completely then frost with whipped topping. Then top with flaked coconut.
Keep cake refrigerated. I think this cake tastes best after it has cooled for at least a couple of hours. It gives it time for the coconut flavors to really soak in.
CRAVING MORE RECIPES?
- Coconut Cream Pie Bars
- Coconut Bread
- Frosted Coconut Sugar Cookie Bars
- Italian Cream Cake
- Butter Pecan Poke Cake
- Cinnamon Roll Poke Cake
- Hawaiian Poke Cake
- 35 Poke Cake Recipes
- 50 Easter Recipes
Originally published: May 2012
Updated photos & Republished: April 2025
Coconut Cream Poke Cake (+Video)
Ingredients
- 1 box white cake mix
- ingredients needed to make cake: egg whites, oil and water
- 15 ounce can cream of coconut
- 8 ounce container COOL WHIP, thawed
- 8 ounce package sweetened flaked coconut
Instructions
- Prepare 1 box white cake mix with ingredients needed to make cake: egg whites, oil and water according to package directions for a 9×13-inch baking pan and bake.
- Remove cake from oven, and while still hot, poke holes all over the top of cake using a large fork.
- Open 15 ounce can cream of coconut (making sure to stir it first) and pour over warm cake.
- Evenly coat the whole cake and spread it around. It will soften and sink into the holes as you spread it over the warm cake.
- Let cake cool completely then frost with 8 ounce container COOL WHIP, thawed.
- Evenly top the cake with 8 ounce package sweetened flaked coconut.
- I think this cake tastes best after it has cooled for a few hours in the refrigerator. Slice then serve.
Video
Notes
- A 13.25 ounce or a 15.25 ounce boxed cake mix work with this recipe.
- Keep cake refrigerated.
- I think this cake tastes best after it has cooled for at least a couple of hours. It gives it time for the coconut flavors to really soak in.
- Cream of coconut (not coconut milk!) can usually be found in the same aisle as all of the other alcoholic drink mixers. Cream of coconut is non-alcoholic though. It is sweet like sweetened condensed milk with a coconut flavor. Coconut milk CAN NOT be substituted for cream of coconut.
- When opening the can of cream of coconut you will usually need to stir it since it can separate. Sometimes you can find it now in a squeeze bottle.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I made this recipe with a couple of modifications. I added coconut cream jello brand pudding and some of the shredded coconut to the batter and used vanilla frosting instead of cool whip ( my husband very picky, ugh). Turned out great.
Can you freeze this cake with the cream of coconut in it to prep ahead?
I answer that question in more detail above in the frequently asked question section 🙂
Every time I make it for company or to take to a gathering, it’s a hit!! If your friends and family love coconut, they will LOVE this simple, delicious cake.
This was so good! Absolutely perfect and wouldn’t change a thing.
Delicious and easy. It was a big hit with my family.
Delicious! Other similar recipes try to add ingredients you do NOT need; THIS one is not only the easiest to make but is (in our large family’s food fussy opinion) the best tasting.
Please trust us, you do NOT need to add more coconut flavor, or sour cream, or oh please NO! a can of sweetened condensed milk. Nope. No thank you.
Thank you, Country Cook Brandie!
Can you use frozen coconut instead of canned ?
No that won’t work I’m sorry
What brand of Creme of Coconut did you use?. What I bought looks nothing like what you spread on your cake in the video. Unless you whipped yours first.
You need to stir it first. It separates when it settles. It is thick and sweet. I have an ingredient photo above. You buy it in the alcohol aisle of your grocery store (its non alcoholic but that is usually where they put it for people to make Pina coladas with) Make sure you didn’t accidentally buy coconut milk.
Coco Lopez
What do you think about a french vanilla cake mix?
So good!
Made this for my husband ‘s birthday and we loved it! From now on this will be my go to for his birthday cake.
I was wondering if I could use a yellow cake mix instead of white?
Hi! Yes you could but it can clash a bit with the flavor of the coconut but it would still work.
This cake is fantastic!
Make this cake over the wkend. It’s fantastic . Making it again this wk
I used your pudding frosting recipe from your pistachio cake, SOO GOOD! I used white chocolate pudding…
How far in advance can you make this?
No more than a day in advance 🙂
We love this cake. So good and easy.
Yay! Thanks so very much Jill!
Is it okay to use real whipped cream, or butter cream icing?
Buttercream icing would be a bit too heavy for this. You could certainly use real whipped cream. The only drawback is real whipped cream doesn’t stay stabilized as long as cool whip so as long as you’ll be eating this the same day it’s made, shouldn’t be a problem!