Coconut Poke Cake

This chilled coconut poke cake starts with a white cake mix and ends with whipped topping and toasted coconut. Cream of coconut and sweetened condensed milk give it that rich, unmistakable flavor.

Coconut Poke Cake – tender cake, creamy filling, and a pile of toasted coconut

This chilled coconut poke cake starts with a white cake mix and ends with whipped topping and toasted coconut. It’s soaked with a mix of cream of coconut and sweetened condensed milk that sinks right into the warm cake. Once it’s chilled, the texture turns soft and creamy with sweet, golden coconut on top.

There’s no grueling process here – just a boxed white cake mix, baked and poked while it’s still warm, then poured over with a thick, sweet coconut filling. I know many of you don’t always want to bake from scratch, so this one’s for those times. Doctoring up a boxed mix like this still gives you something that tastes homemade, without a complicated process.

The cake sets up as it chills, and the texture gets even better the next day. Each bite has that soft filling underneath, with toasted coconut on top to keep it from feeling too bland.

The Secret to the Creamiest Coconut Poke Cake Filling

A lot of coconut poke cakes use canned coconut milk or pudding as the filling – but I go with cream of coconut. It’s thicker, sweeter, and made to hold onto that coconut flavor without getting lost in the cake. Paired with sweetened condensed milk, it soaks in easily and gives the cake that cold, creamy bite that makes fridge cakes what they are.

Toasted coconut finishes the top. It adds crunch against the soft filling and breaks up all that sweetness. You don’t need frosting or a glaze – just whipped topping and a generous handful of coconut flakes.

Why You’ll Love This Recipe

• It uses a boxed cake mix but still tastes homemade, thanks to the creamy coconut filling and toasted topping.
• You can make it ahead – chilling in the fridge only makes it better.
• There’s no frosting to deal with, just whipped topping and crispy coconut flakes for texture.

Ingredients You’ll Need

Here’s what you’ll need for the cake base, the coconut-soaked filling, and topping the cake. (You can see a picture of all the required ingredients in the photo below.)

• White cake mix – any standard 15.25 oz box will work as your base.
• Eggs, water, and oil – what the box calls for to make the cake.
• Coconut extract – adds more coconut flavor to the cake itself.
• Sweetened condensed milk – makes the filling rich and helps it soak in.
• Cream of coconut – thicker and sweeter than coconut milk, so the flavor holds. Coco Lopez is my favorite brand.
• Whipped topping – a soft, easy layer instead of frosting.
• Sweetened shredded coconut – toasted until golden for texture and finish.

How to Make Coconut Poke Cake (Step-by-Step Instructions)

Find the complete printable recipe with measurements in the recipe card at the bottom of the post.

• Step One (make the cake)
  Heat the oven to 350°F. Make the white cake mix just like the box says, using the eggs, water, and oil it calls for. Stir in the coconut extract, pour it into a 9×13-inch baking dish, and bake it according to the package directions or until a toothpick comes out clean.
• Step Two (toast the coconut)
  While the cake’s in the oven, spread the shredded coconut on a baking sheet and toast it for 2 to 4 minutes, stirring once or twice. I keep a close eye on it—once it starts browning, it can burn fast. Move it to a bowl to cool so it doesn’t keep cooking on the hot pan.
• Step Three (poke and soak)
  Let the cake cool for about 15 to 20 minutes, then grab the handle of a wooden spoon and poke holes all over the surface. Whisk the sweetened condensed milk and cream of coconut together in a bowl until smooth. Pour it slowly over the cake, letting it sink in. I usually use the back of a spoon to nudge it into the holes and spread it evenly. (You can see what this process looks like in the step-by-step photo collage below.)
• Step Four (top and chill)
  Once the cake is completely cool, spread the whipped topping over the top. Sprinkle on 1 to 1 1/2 cups of the toasted coconut—more if you want extra crunch. Cover and chill the whole thing for at least 4 hours, or overnight if you’ve got the time.

Recipe Tips for Coconut Poke Cake

Just a few things to keep in mind while you’re putting this poke cake together.

• Use cream of coconut, not coconut milk. It’s thicker, sweeter, and soaks into the cake the way it should.
• Let the cake cool before you poke, about 15 to 20 minutes is enough. If it’s too hot, the filling won’t absorb evenly.
• Toast the shredded coconut until golden. It gives you a deeper flavor and a little crunch to balance the soft cake.
• You can adjust the sweetness by using a little less condensed milk or whipped topping, or by swapping in unsweetened coconut flakes instead of sweetened.
• Make sure the cake chills for at least 4 hours so the filling has time to fully settle in.
• If you’re into poke cakes, try the banana pudding poke cake, also made from a boxed mix, or orange creamsicle poke cake if you’re up for a from-scratch version.
• If you’re curious about what happens when coconut is roasted, this article on the aroma of roasted desiccated coconut breaks it down nicely.

Storing and Freezing Coconut Poke Cake

Here’s how to keep it tasting just as good the next day (or later).

• Store leftovers covered in the fridge for up to 4 days. The longer it chills, the more the filling settles into the cake.
• If you want to freeze it, slice it first and freeze the pieces in an airtight container. The whipped topping holds up better than you’d think.
• You can eat it straight from the fridge, or let it sit out for 10 minutes if you want a softer texture.

Frequently Asked Questions

• Can I use coconut milk instead of cream of coconut?
  No, the texture and sweetness are completely different. Cream of coconut is thick, sweet, and made for desserts like this. Coconut milk is thinner and won’t soak in the same way.
• What’s the best way to poke holes in a poke cake?
  I use the handle of a wooden spoon. It makes holes that are big enough for the filling to settle into without tearing up the cake. (You can see how this looks in the photo collage above.) I use the same poking method for my German chocolate poke cake.
• Can I make this cake from scratch instead of using a mix?
  Yes, if you have a favorite white or yellow cake recipe, you can use that as the base. Just make sure it’s sturdy enough to hold the filling.
• Is this cake very sweet?
  It’s on the sweeter side, but you can tone it down by using less sweetened condensed milk or switching to unsweetened coconut flakes.
• Can I use fresh coconut instead of shredded?
  You can, but it takes more prep. Fresh coconut isn’t sweetened, so the flavor will be more subtle. You’ll want to shred it finely and toast it thoroughly to get the right texture on top.
• Why isn’t my cake absorbing the filling?
  Make sure the cake isn’t too hot or too cold when you pour the mixture, it should be warm but not steaming. Also check that your holes are spaced evenly and deep enough. The filling should be pourable, not too thick.
• Do I have to toast the coconut?
  Technically no, but it adds better texture and flavor. I always do it and takes just a few minutes.
• Can I make this ahead of time?
  Yes. It’s even better after a night in the fridge, so feel free to make it the day before you need it.

Here Are a Few More of My Coconut-Based Recipes

Enjoy this handful of favorite recipes packed with as much flavor as this easy coconut poke cake.

• Coconut Cupcakes with Coconut Cream Cheese Frosting – made with coconut milk, shredded coconut, rum, and extract.
• Pineapple Coconut Cream Pie – cookie crust, pineapple-coconut filling, and whipped cream.
• Pineapple Coconut Cake – cake with pineapple and coconut.
• Coconut Lemon Loaf – loaf cake with lemon glaze and coconut.
• Coconut Peach Crisp – topped with oats and good with vanilla ice cream.

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Print Recipe

5 from 1 vote

Coconut Poke Cake

Boxed white cake mix turns into a chilled, coconut-soaked dessert with a soft texture and sweet toasted coconut on top. Cream of coconut and sweetened condensed milk do the work here—this coconut poke cake is all about ease and flavor.

Prep Time20 minutes mins

Cook Time30 minutes mins

Chilling4 hours hrs

Total Time4 hours hrs 50 minutes mins

Course: Dessert

Cuisine: American

Keyword: coconut cake with cream of coconut, coconut dessert from box mix, Coconut Poke Cake, poke cake with sweetened condensed milk

Servings: 12 slices

Calories: 446kcal

Author: Cathy Pollak

Equipment

• baking dish 9x13 For baking the cake.
• baking sheet To toast the coconut.
• mixing bowls For cake mix and coconut filling.
• whisk To mix the filling until smooth.
• wooden spoon Use the handle to poke holes in the cake.

Ingredients

• 1 (15.25 oz./432 g) box white cake mix (plus eggs, water and oil called for in mix)
• 1 tsp. (4 g) coconut extract
• 1½ cups (120 g) sweetened shredded coconut toasted
• ¾ cup (177 ml) sweetened condensed milk
• ½ cup (120 ml) cream of coconut
• 8 oz. (227 g) whipped topping

Instructions

• Preheat the oven to 350°F.
• Prepare the cake mix according to the package instructions, using the eggs, water, and oil listed on the box. Stir in the coconut extract until combined.
  1 (15.25 oz./432 g) box white cake mix, 1 tsp. (4 g) coconut extract
• Pour the batter into a 9x13-inch baking dish and bake according to the box directions, or until a toothpick inserted in the center comes out clean.
• While the cake bakes, spread the shredded coconut on a baking sheet. Toast in the oven for 2 to 4 minutes, stirring once or twice, until golden brown. Watch closely—it browns fast. Remove from the oven and transfer to a bowl to cool.
  1½ cups (120 g) sweetened shredded coconut
• Let the cake cool for about 15–20 minutes, then use the handle of a wooden spoon to poke holes all over the surface.
• In a bowl, whisk together the sweetened condensed milk and cream of coconut until smooth. Pour the mixture evenly over the cake, spreading it gently to help it fill the holes.
  ¾ cup (177 ml) sweetened condensed milk, ½ cup (120 ml) cream of coconut
• Once the cake has cooled completely, spread the whipped topping over the surface.
  8 oz. (227 g) whipped topping
• Sprinkle 1 to 1 1/2 cups of the toasted coconut evenly over the top.
• Cover and refrigerate the cake for at least 4 hours before serving, or overnight for best texture.

Notes

• Toast the coconut while the cake bakes, but keep an eye on it—it browns fast.
• The filling mixture should be pourable and smooth. If it’s too thick, warm it slightly.
• Let the cake rest before poking to avoid tearing the crumb.
• For a neater slice, chill overnight and use a sharp knife cleaned between cuts.
• Nutrition is for 1 of 12 servings and includes sweetened shredded coconut and regular whipped topping. Final values may vary by brand.

 

For the best results when making this coconut poke cake, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

 

 

Nutrition information is an estimate and will vary based on the brands and products you use.

 

 

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Nutrition

Nutrition Facts

Coconut Poke Cake

Amount Per Serving (138 g)

Calories 446 Calories from Fat 209

% Daily Value*

Fat 23.2g36%

Saturated Fat 11.5g72%

Polyunsaturated Fat 3.6g

Monounsaturated Fat 7.2g

Cholesterol 54mg18%

Sodium 175mg8%

Potassium 94mg3%

Carbohydrates 54g18%

Fiber 1g4%

Sugar 38g42%

Protein 5g10%

Vitamin A 261IU5%

Vitamin C 0.4mg0%

Calcium 104mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Coconut Poke Cake? I’d love to hear how it turned out — leave a comment below and let me know.

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