Coconut Poke Cake Recipe

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I’m not exaggerating when I say this Coconut Poke Cake is one of the most luscious, creamy, tropical cakes I’ve ever made. It starts with a soft vanilla or white cake, soaked in a rich coconut cream mixture that seeps into every bite. Then, it’s topped with fluffy whipped topping and a generous sprinkle of golden toasted coconut. The result? A moist, chilled dessert that practically melts in your mouth and tastes like a tropical vacation in every forkful.

What I love most about this cake is how effortlessly it comes together while still delivering impressive flavor. It’s the kind of treat that works for both casual gatherings and special occasions, and it always gets rave reviews. I’ve made it for potlucks, birthdays, and even as a make-ahead dessert for summer barbecues. Trust me—you’ll want to keep this recipe in your back pocket all year long.

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Why You’ll Love This Coconut Poke Cake

• Ultra-moist from the creamy coconut milk soak
• Tropical flavor that’s light yet indulgent
• Easy to prepare, especially when using a boxed cake mix
• Crowd-pleaser with a beautiful presentation
• Perfect make-ahead dessert—gets better as it chills
• Customizable with added fruit or different toppings
• Minimal cleanup, no fancy tools required

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What Kind of Cake Mix Should I Use for Coconut Poke Cake?

While you can absolutely bake a cake from scratch, I often use a simple white or vanilla boxed cake mix for convenience—and it never disappoints. The light flavor and airy texture of white cake act as the perfect canvas for soaking up the rich coconut cream without becoming too heavy. If you’re feeling a bit more adventurous, a butter or yellow cake mix works well too, adding a slightly richer flavor that still complements the coconut beautifully.

Avoid chocolate or spice cake mixes for this particular recipe—they tend to overpower the delicate, tropical notes we’re going for here. And if you’re looking to go all out with coconut flavor, there are even coconut-flavored cake mixes out there you could try.

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Options for Substitutions

The beauty of this cake is how versatile it can be. Here are a few swaps and tweaks you can make without compromising the taste or texture:

• Cake Mix: Swap white cake mix with yellow, butter, or even coconut-flavored cake mix for a stronger coconut profile.
• Sweetened Condensed Milk: Use coconut condensed milk if you’re dairy-free or just want more coconut richness.
• Cream of Coconut: If you can’t find this, combine coconut milk with a bit of sugar to mimic the sweetness and texture.
• Whipped Topping: Use homemade whipped cream or a coconut whipped topping for a more natural finish.
• Toasted Coconut: If you don’t have shredded coconut, crushed macadamia nuts or a light sprinkle of nutmeg can offer texture and flavor.
• Make it dairy-free: Use a dairy-free cake mix, coconut condensed milk, and coconut cream instead of the standard versions.

This recipe is super forgiving, which means you can customize it to suit your pantry or dietary needs with ease.

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Ingredients for This Coconut Poke Cake

• White or Vanilla Cake Mix
  This forms the soft, fluffy base of the cake and soaks up all the coconut flavor perfectly. You can use homemade cake too, but a boxed mix makes it quick and easy.
• Eggs, Oil, and Water (as required by the cake mix)
  These basic ingredients bring the boxed mix to life and ensure a moist, tender crumb.
• Sweetened Condensed Milk
  Poured into the poked holes, this ingredient adds rich sweetness and dense moisture that makes every bite decadent.
• Cream of Coconut
  This is key for that intense tropical coconut flavor. It infuses the cake with a creamy, sweet coconut essence.
• Whipped Topping (like Cool Whip)
  A light, fluffy layer that balances the richness of the cake and gives it that dreamy, cloud-like topping.
• Sweetened Shredded Coconut
  Toasted until golden, this adds irresistible texture and a burst of real coconut flavor with every bite.

Each ingredient in this cake has a purpose—bringing flavor, moisture, or texture. When combined, they create a simple yet unforgettable dessert that tastes like a slice of paradise.

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Step 1: Bake the Cake

Prepare your white or vanilla cake according to the package instructions (usually mixing the cake mix with eggs, oil, and water). Pour the batter into a greased 9×13-inch baking pan and bake as directed. Let the cake cool for about 10–15 minutes once it’s out of the oven.

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Step 2: Poke the Cake

Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the slightly warm cake. Make sure the holes go deep, but not all the way through to the bottom.

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Step 3: Mix the Filling

In a bowl, combine the sweetened condensed milk and cream of coconut. Whisk until smooth and fully combined. This will be the luscious liquid that soaks into the cake.

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Step 4: Pour Over the Cake

Slowly pour the coconut mixture evenly over the poked cake, letting it seep into the holes. Take your time—this step is what makes the cake ultra-moist and flavorful.

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Step 5: Chill

Cover the cake and refrigerate for at least 4 hours, but preferably overnight. The longer it chills, the better the flavors meld together.

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Step 6: Add the Whipped Topping

Once the cake is fully chilled, spread a generous layer of whipped topping over the surface. Make it smooth and fluffy.

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Step 7: Toast and Sprinkle Coconut

In a dry skillet or oven, lightly toast the shredded coconut until golden brown. Let it cool, then sprinkle it generously over the whipped topping.

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Step 8: Serve

Slice into squares and serve chilled. Each bite will be rich, creamy, and packed with coconut goodness.

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How Long to Cook the Coconut Poke Cake

The baking time largely depends on the cake mix you’re using, but most standard white or vanilla boxed cakes require 25 to 30 minutes in a 350°F (175°C) oven. Always check for doneness by inserting a toothpick in the center—if it comes out clean, the cake is ready.

After baking, you’ll need at least 4 hours of chilling time in the fridge, though overnight chilling yields the absolute best results. This allows the coconut and condensed milk mixture to fully absorb into the cake, making it irresistibly moist.

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Tips for Perfect Coconut Poke Cake

• Poke while warm: Start poking holes when the cake is still slightly warm—it helps the filling soak in more evenly.
• Don’t rush the chill: Let the cake rest in the fridge for several hours or overnight for maximum flavor and texture.
• Use cream of coconut, not coconut milk: They’re not the same! Cream of coconut is thick and sweet—perfect for soaking.
• Toast the coconut: A few extra minutes toasting the shredded coconut adds flavor and crunch—don’t skip this step.
• Spread whipped topping gently: To avoid tearing the cake, use a light hand or offset spatula when spreading the whipped layer.
• Customize the sweetness: If you prefer it less sweet, reduce the amount of sweetened condensed milk slightly.
• Even holes = even soak: Space out the poked holes about an inch apart to help distribute the coconut cream evenly.

This cake is simple, but small techniques make a big difference in how moist, balanced, and delicious it turns out.

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Watch Out for These Mistakes While Cooking

• Using coconut milk instead of cream of coconut
  Coconut milk isn’t sweet or thick enough for this recipe. Cream of coconut (like Coco Lopez) is what gives the cake its signature richness.
• Not poking enough holes
  Too few holes, and the filling won’t absorb evenly. Don’t be shy—poke lots of holes across the cake.
• Pouring the filling while the cake is too hot or too cold
  If it’s too hot, the cake may fall apart; too cold, and it won’t soak properly. Slightly warm is just right.
• Skipping the chill time
  The magic happens in the fridge. Rushing this step will leave you with an underwhelming texture.
• Forgetting to toast the coconut
  Raw shredded coconut lacks flavor and texture. Toasting adds a nutty, golden crunch that takes the cake to the next level.
• Using a heavy hand with the whipped topping
  Too thick of a layer can overwhelm the cake. Keep it light and airy for balance.

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What to Serve With Coconut Poke Cake?

1. Fresh Tropical Fruit

Mango slices, pineapple chunks, or kiwi bring a juicy brightness that pairs beautifully with the creamy cake.

2. Iced Coffee or Cold Brew

The slightly bitter notes of coffee balance out the sweet richness of the dessert.

3. Passionfruit or Lime Sorbet

For a citrusy contrast, serve a scoop on the side—it adds a refreshing zing.

4. Coconut Mojito or Piña Colada

Leaning into the tropical theme, these cocktails are great adult pairings for a summer gathering.

5. Light Vanilla Ice Cream

If you want to double down on creaminess, vanilla ice cream works perfectly with this cake’s texture.

6. Mint Garnish or Mint Tea

A little herbal freshness balances the sweet, dense flavor and helps cleanse the palate.

7. Grilled Pineapple Skewers

They add a caramelized touch and are especially great for a barbecue-style meal.

8. Almond or Cashew Brittle

For a crunchy contrast, a piece of nut brittle on the side adds another texture and flavor dimension.

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Storage Instructions

Coconut Poke Cake stores exceptionally well, which makes it a fantastic make-ahead dessert.

• Refrigerator: Cover the cake tightly with plastic wrap or store it in an airtight container. It will keep fresh in the fridge for 4 to 5 days. In fact, it often tastes better on day two after the flavors have settled in more.
• Freezer: You can freeze the cake before adding the whipped topping and toasted coconut. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight, add the topping and coconut right before serving.
• Individual Portions: Slice leftovers into individual squares and store them in airtight containers for an easy grab-and-go dessert or snack.

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Estimated Nutrition

Please note that values may vary based on specific brands and substitutions used. Here’s an approximate breakdown for 1 serving (based on 12 servings per cake):

• Calories: 410
• Total Fat: 20g
• Saturated Fat: 13g
• Cholesterol: 55mg
• Sodium: 300mg
• Total Carbohydrates: 52g
• Fiber: 1g
• Sugars: 37g
• Protein: 4g

This dessert is definitely on the indulgent side, but worth every single bite!

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Frequently Asked Questions

1. Can I make Coconut Poke Cake a day in advance?

Absolutely—it’s even better the next day. The extra time allows the coconut cream to fully soak into the cake, making it ultra-moist and flavorful.

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2. What’s the difference between cream of coconut and coconut milk?

Cream of coconut is thick and sweet, while coconut milk is thin and unsweetened. They’re not interchangeable in this recipe.

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3. Can I use homemade whipped cream instead of Cool Whip?

Yes! Homemade whipped cream works great—just make sure it’s stabilized (with gelatin or mascarpone) if you plan to store the cake for more than a day.

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4. How do I toast shredded coconut?

Spread sweetened shredded coconut on a baking sheet and bake at 350°F (175°C) for about 5–8 minutes, stirring halfway through. Keep a close eye—it browns quickly.

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5. Can I make this cake dairy-free?

Yes, with a few swaps: use dairy-free cake mix, coconut condensed milk, and coconut whipped topping. Make sure all your ingredients are labeled dairy-free.

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6. What size pan should I use?

A standard 9×13-inch baking dish works best. It holds the filling well and provides perfect-sized portions.

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7. Can I add fruit to this cake?

Definitely! Top it with fresh pineapple, mango, or strawberries for extra freshness and color.

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8. Will the cake get soggy after a few days?

Not soggy, but very moist. The cake stays intact and delicious for up to 4–5 days in the fridge.

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Conclusion

Coconut Poke Cake is the kind of dessert that effortlessly steals the spotlight. With its creamy coconut soak, fluffy topping, and golden toasted coconut finish, it’s a guaranteed crowd-pleaser. Whether you’re hosting a backyard party, preparing a birthday dessert, or just treating yourself to something tropical, this cake brings indulgence and ease to the table. Once you try it, you’ll find yourself making it again and again—for any occasion, or no occasion at all.

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