Ultimate Creamy Coconut Poke Cake

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This Ultimate Creamy Coconut Poke Cake is a dream come true for coconut lovers. It starts with a tender, fluffy cake that is drenched in a rich, sweet tropical cream mixture, then topped with airy whipped cream and toasted coconut.

The best part? It relies on simple shortcuts but tastes like it came from a high-end bakery.

Prep and Cook Times

  • Prep time: 15 minutes
  • Cook time: 25–30 minutes
  • Chill time: At least 4 hours (overnight is even better!)
  • Yield: 12 to 15 servings (1 standard 9×13-inch pan)

Ingredients

The Cake:

  • 1 box (15.25 oz) white cake mix (plus required water, oil, and eggs called for on the box)
  • 1 teaspoon coconut extract (crucial for boosting that deep bakery-style flavor)

The Luscious Soak:

  • 1 can (14 oz) sweetened condensed milk
  • 1 can (15 oz) cream of coconut (e.g., Coco López — make sure it’s cream of coconut, not watery coconut milk)

The Topping:

  • 1 tub (8 oz) whipped topping (like Cool Whip, thawed) or 1.5 cups homemade whipped cream stabilized with a bit of powdered sugar
  • 1 ½ cups sweetened shredded coconut (toasted)
  • Optional: Maraschino cherries for a retro pop of color

Step-by-Step Instructions

1. Bake the Cake

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with cooking spray.
  2. Prepare the white cake mix according to the box instructions (using the specified water, oil, and eggs). Stir the coconut extract directly into the batter.
  3. Pour into the prepared pan and bake according to package directions (usually 25 to 30 minutes), or until a toothpick inserted into the center comes out clean.

2. Toast the Coconut

  1. While the cake is baking, spread the shredded coconut evenly across a baking sheet.
  2. Bake at 350°F for 3 to 5 minutes, stirring once or twice, until it turns a light, golden brown. Keep a close eye on it—it burns very fast! Transfer it to a bowl to cool.

3. Poke and Soak

  1. Let the baked cake cool for about 15 to 20 minutes so it’s still warm, but safe to handle.
  2. Take the handle of a wooden spoon (or a large straw) and poke holes rows across the cake, spacing them about an inch apart and pushing down about three-quarters of the way through.
  3. In a medium bowl, whisk together the sweetened condensed milk and cream of coconut until completely smooth.
  4. Slowly pour the mixture evenly all over the warm cake, using a spatula to guide the liquid into the holes so it completely saturates the crumb.

4. Chill, Top, and Serve

  1. Cover the pan and place it in the refrigerator for at least 4 hours (overnight is ideal) to let the cake absorb all that rich liquid and become ultra-moist.
  2. Once thoroughly chilled, spread the whipped topping evenly across the top.
  3. Generously scatter the cooled, toasted coconut flakes over the whipped cream, gently pressing them down so they stick. Garnish with maraschino cherries if desired.
  4. Slice, serve cold, and enjoy!
Pro-Tip: This cake actually tastes better on day two because the flavors meld together completely, making it the ultimate make-ahead dessert for a party, potluck, or holiday gathering.

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