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.

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

Prep Time 20

Cook Time 30

Chilling 4

Total Time 4 50

Servings 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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