Coconut Poke Cake

A delicious coconut poke cake recipe that is perfect for any occasion! This easy poke cake is made with coconut milk and shredded coconut.

Looking for a moist and delicious cake recipe that is perfect for any occasion? This coconut poke cake recipe is the one you need! Coconut poke cake is a delicious and easy dessert recipe that will be a hit with any coconut lovers.

This cake is made with a white cake mix, coconut milk, sweetened condensed milk, shredded coconut, and whipped cream. Poke cakes are all the rage right now and for good reason – they are absolutely delicious!

This particular recipe features a vanilla cake that is soaked in a sweet and creamy coconut milk mixture, then topped with fluffy whipped cream and shredded coconut. This super moist Coconut Poke Cake Recipe is like a vacation for your taste buds!

The combination of fluffy cake and creamy coconut makes this dessert irresistible – not to mention it’s super easy to make!

If you’re looking for an easy dessert recipe that’s sure to impress, then give this coconut poke cake a try!

Why You Will LOVE This Coconut Poke Cake

• Easy to make with pantry ingredients
• Starts with a boxed cake mix
• Loaded with real coconut flavour
• Moist and tender crumb
• Just the perfect amount of sweetness
• Perfect cake for serving a crowd
• Absolutely a coconut lover’s dream

What is a Poke Cake?

A poke cake is a cake that has holes poked in it after it is baked. Once the holes are made, a sweet filling is poured over the top of the cake. The filling can be anything from fruit juices to pudding or pie filling.

This coconut poke cake recipe uses a simple coconut milk and condensed milk mixture as the filling. The holes are made using the handle of a wooden spoon. Once the filling is poured over the cake, it seeps down into the holes, making the cake extra moist and delicious!

A poke cake is typically topped with whipped cream or frosting, this recipe keeps it simple with a whipped topping.

Tips for Making the BEST Poke Cake

This easy coconut poke cake is a cinch to make, but please be mindful of these baking basics!

• Do not overmix the batter. Overmixing can make the cake dense and tough.
• Use ingredients that are at room temperature.
• Poke the cake with the wooden spoon while the cake is still warm.
• Allow the cake to cool completely before frosting with the whipped topping. This will help the frosting stay in place and not slide off the cake.
• The higher quality the coconut milk you use, the better your results.

Coconut Poke Cake Variations

I think this coconut poke cake is delicious as written, but if you are adventurous, try it with any of the following combination of ingredients:

Chocolate Coconut Poke Cake – Swap the vanilla cake mix for chocolate cake mix, and garnish with chocolate curls.

Strawberry Coconut Poke Cake – Swap the vanilla cake mix for strawberry cake mix.

Coconut Cream Poke Cake – Swap the coconut milk and condensed milk mixture for vanilla pudding mix and 2 cups of canned coconut milk.

How to Store Leftover Coconut Poke Cake

If you have any leftover coconut poke cake, it is best to store it in the fridge. Poke cakes are generally pretty moist, and won’t last long at room temperature.

To store, simply wrap the cake tightly in plastic wrap or aluminum foil and place it in the fridge. To help keep the cake at it’s best, store it in an airtight container in the fridge. It should last for up to 4 days.

Can you Freeze Coconut Poke Cake?

Yes! This cake freezes really well. Just wrap it tightly in plastic wrap or aluminum foil and place it in the freezer. It will last for up to 2 months.

When you are ready to eat it, thaw it overnight in the fridge and then allow it to come to room temperature before serving.

Equipment Needed to Make Coconut Poke Cake

You don’t need any special kitchen tools to make this easy poke cake. You will need:

• 2 mixing bowls
• Whisk
• Wooden spoon
• 9×13 baking dish

About the Ingredients for Coconut Poke Cake

Cake mix – Regular vanilla cake or white cake mix will work, yellow cake mix can work in a pinch too. If you want to skip the box mix and use homemade, that works too! A box of cake mix is a lot easier though and this wonderful cake won’t taste like box mix when we are done!

Eggs – Should be room temperature for a fluffier cake.

Oil – Vegetable oil or any neutral flavoured oil will work. Unsweetened apple sauce can be used instead.

Milk – Whole milk will give the best results, but any type of milk will work. Coconut milk would be an excellent choice here.

Condensed milk – You can also use a packet of coconut flavoured pudding instead and double the amount of coconut milk for pickets of coconut pudding instead of a cake soaked in coconut.

Coconut milk – Look for good quality canned coconut milk without guar gum for the best results. The more cream in the can, the better. Cream of coconut can work, but you will need to omit the condensed milk as it is already very sweet. Do not use the type of coconut milk that comes in a carton.

Shredded coconut – You can also use coconut flakes if you like, toasted coconut adds a little depth that some may enjoy.

Cool whip – You can also use homemade stabilised whipped cream if desired. If making homemade whipped cream with heavy whipping cream, you may want to consider adding a little coconut extract instead of vanilla extract.

Cherries – Totally optional, they add a little dramatic colour to this very white dessert.

Looking for More Easy Sheet Cake Recipes?

This Pineapple Poke Cake is packed full of tangy sweet flavour that is sure to be a summertime hit.

This strawberry poke cake is a delicious twist on that classic summer treat – strawberry shortcake. Fresh strawberries make this the most delicious strawberry cake you’ve ever had!

This carrot sheet cake recipe is easy to make, and looks great on a plate. It’s moist, perfectly spiced, and not to mention, it’s delicious!

If you are really into coconut desserts, check out my Peach Crisp with Coconut & Ginger Crumble for something a little different.

How to Make Coconut Poke Cake

Yields: 12 Servings | Prep time: 10 Minutes | Cook time: 30 Minutes | Chill time: 2 hours 20 Minutes

Ingredients:

• 1 Box French Vanilla Cake Mix
• 3 large eggs, room temperature
• ½ cup oil
• 1 cup milk, room temperature
• 10 oz (300 mL) Sweetened Condensed Milk
• 1 Cup Canned coconut milk
• 4 oz (200g) Sweetened shredded coconut
• 8 oz (3 cups) Cool whip, thawed
• Maraschino cherries, optional for garnish

Directions:

Preheat your oven to 350 degrees F. Grease a 13×9 cake pan. Set aside.

In a large bowl, whisk together the cake mix with the eggs, oil, and milk until just combined.

Pour the cake batter into the prepared pan.

Bake in the oven for 28-30 minutes, or until a cake tester inserted into the middle of the cake comes out clean.

Allow to cool about 20 minutes, or until just slightly warm.

Combine coconut milk and sweetened condensed milk in a medium bowl and whisk until well blended.

Use the handle of a wooden spoon to poke holes evenly across the cake.

Pour the coconut milk mixture over the warm cake, making sure it gets down into the poked holes.

Refrigerate the cake for about 2 hours to allow the cake to set up.

Spread cool whip evenly over the top of the cooled cake in a thick layer.

Sprinkle the whole cake over with the shredded coconut.

Garnish with maraschino cherries if desired.