This Creamy Coconut Poke Cake is soft, moist, rich, and packed with luscious coconut flavor in every bite. A tender white cake is poked all over and soaked with a creamy coconut mixture, allowing the sweet filling to sink deep into the cake. It is then topped with fluffy whipped topping and plenty of toasted coconut for a beautiful finishing touch.
This easy refrigerator cake is perfect when you want a dessert that looks impressive without requiring complicated decorating. The longer it chills, the more the coconut filling settles into the cake, creating an incredibly moist texture.
Origin Information
Poke cakes are a popular American dessert style in which holes are made throughout a baked cake and then filled with pudding, gelatin, condensed milk, fruit sauce, or another sweet filling.
The technique became popular because it transforms an ordinary sheet cake into a moist, layered dessert without requiring elaborate cake assembly. Coconut versions combine this technique with the classic flavors of coconut cream and coconut cake.
This recipe uses a creamy coconut filling, whipped topping, and toasted coconut to create a simple tropical-inspired dessert.
Tips
Allow the cake to cool completely before poking and filling it. A warm cake can absorb the filling unevenly.
Use the handle of a wooden spoon or a similar rounded utensil to make the holes. Space them evenly across the entire cake.
Do not make the holes so large that the cake falls apart. You want enough space for the coconut filling to penetrate without destroying the crumb.
For the strongest coconut flavor, use both coconut milk and shredded coconut.
Toast the coconut carefully because it can go from golden to burnt quickly.
Chill the cake for at least 4 hours, although overnight chilling produces an even more moist and flavorful result.
For a less sweet dessert, use unsweetened shredded coconut and reduce the amount of sweetened condensed milk.
Add the whipped topping shortly before serving if you want the prettiest presentation.
Storage Information
Store the covered cake in the refrigerator.
It is best enjoyed within 3–4 days.
Keep the cake refrigerated because the filling and whipped topping are perishable.
For the best texture, store toasted coconut separately if you are preparing the cake several days ahead and sprinkle it over individual portions before serving.
Freezing is not recommended after adding the whipped topping because the texture can change when thawed.
Ingredient Notes
White Cake Mix: A boxed white or vanilla cake mix makes this dessert quick and easy. A homemade white cake can also be used.
Eggs: Eggs provide structure and help create a tender cake.
Vegetable Oil: Oil keeps the cake moist and soft, which is especially useful for a poke cake.
Coconut Milk: Coconut milk adds rich coconut flavor to the cake and filling.
Sweetened Condensed Milk: This creates a rich, sweet filling that soaks into the cake and gives it its signature creamy texture.
Cream Of Coconut: Cream of coconut intensifies the tropical coconut flavor and contributes sweetness and richness.
Whipped Topping: Whipped topping provides a light, creamy layer over the rich coconut cake.
Shredded Coconut: Coconut adds texture and reinforces the coconut flavor. Toasting it creates a delicious nutty aroma.
Vanilla Extract: Vanilla rounds out the sweetness and complements the coconut.
Serving Instructions
Serve this cake directly from the refrigerator for the best texture.
For an elegant presentation, top each slice with:
- Toasted coconut
- Fresh whipped cream
- A small piece of pineapple
- Fresh berries
- White chocolate curls
- A drizzle of coconut caramel sauce
For a tropical dessert platter, serve slices alongside fresh pineapple, mango, or strawberries.
A scoop of vanilla ice cream also pairs beautifully with the creamy coconut cake.
Creamy Coconut Poke Cake
Description
A soft white cake soaked with a rich coconut cream filling, topped with fluffy whipped topping and toasted coconut. This easy Creamy Coconut Poke Cake is a delicious make-ahead dessert with irresistible tropical flavor.
Ingredients
For The Cake
For The Coconut Filling
For The Topping
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the white or vanilla cake mix according to the package directions, incorporating the coconut milk and vanilla extract as part of the liquid ingredients.
- Pour the batter into a greased 9×13-inch baking dish.
- Bake according to the package directions, usually approximately 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely.
- While the cake cools, prepare the coconut filling.
- In a medium bowl, whisk together the sweetened condensed milk, coconut milk, cream of coconut, and vanilla extract until smooth.
- Once the cake has cooled, use the handle of a wooden spoon or a similar utensil to poke holes throughout the cake.
- Space the holes approximately 1 inch apart.
- Slowly pour the coconut filling evenly over the entire cake, making sure it flows into the holes.
- Use a spatula to gently spread any excess filling across the surface.
- Cover the cake and refrigerate for at least 4 hours. Overnight is even better.
- While the cake chills, toast the coconut if desired.
- Spread shredded coconut in a dry skillet over medium-low heat and stir frequently until lightly golden and fragrant. Alternatively, toast it on a baking sheet in a 325°F oven for several minutes, watching carefully.
- Once the cake is thoroughly chilled, spread the whipped topping evenly over the surface.
- Sprinkle generously with toasted coconut.
- Add additional coconut flakes for decoration if desired.
- Slice and serve chilled.
Nutrition Facts
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 14g22%
- Sodium 300mg13%
- Total Carbohydrate 50g17%
- Dietary Fiber 1g4%
- Sugars 32g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Tools
- 9×13-inch baking dish
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or whisk
- Rubber spatula
- Wooden spoon
- Measuring cups
- Measuring spoons
- Small skillet or baking sheet for toasting coconut
- Airtight cake container or plastic wrap
