I have a Coconut Cream Poke Cake With Pudding that’s outrageously moist and packed with coconut flavor, so bring it to your next potluck if you want everyone to actually talk about dessert.

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I am obsessed with this Coconut Cream Poke Cake. I mean, I crave that soaked crumb and sticky coconut sweetness like it’s cheating.

I love the way Cream Of Coconut Poke Cake label makes it sound fancy but it’s basically glorious syrupy bliss. And the Coconut Cream Poke Cake with pudding vibes hit every time.

I always have cream of coconut and condensed milk in my head when I think about it. Rich, milky, shredded coconut stuck in every bite.

It’s loud coconut flavor, slick moisture, and that cool whipped finish I can’t stop stealing slices from. Pure dessert selfishness.

Ingredients

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Cake mix, gives structure and fluffy base, it’s forgiving and simple.
Eggs, add richness and help the cake hold together, basically glue.
Vegetable oil, keeps cake moist and tender, it won’t overpower flavors.
Water, loosens the batter so it bakes evenly, kind of boring but vital.
Sweetened condensed milk, adds dense sweetness and soak-in creaminess, super addictive.
Cream of coconut, brings coconutty sweetness and sticky texture, perfect for poke.
Coconut milk, optional boost of coconut flavor and silkiness, use if you love coconut.
Heavy whipping cream, becomes the light, fluffy topping you’ll gobble up.
Powdered sugar, sweetens the whipped cream smoothly, no graininess allowed.
Vanilla extract, ties flavors together and makes it taste familiar and cozy.
Shredded coconut, adds chew and texture on top and inside, totally tropical.
Pinch of salt, wakes up sweetness and balances the whole thing, subtle but key.

Ingredient Quantities

1 (15.25 oz) white or yellow cake mix (use whatever you like, some folks prefer white for extra coconut flavor)

3 large eggs

1/2 cup vegetable oil

1 cup water

1 (14 oz) can sweetened condensed milk

1 (7 to 8 oz) can cream of coconut (example Coco Lopez) — use this for the coconutty sweetness

1 (13.5 oz) can full fat coconut milk, shaken (optional, for extra coconut flavor)

2 cups heavy whipping cream, cold

1/2 cup powdered sugar, sifted

1 teaspoon vanilla extract

1 1/2 to 2 cups sweetened shredded coconut, divided (about 1 cup for the filling and 1/2 to 1 cup for the topping)

Pinch of salt

How to Make this

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1. Preheat oven to cake mix directions (usually 350 F) and grease a 9×13 pan. In a bowl mix the cake mix, 3 eggs, 1/2 cup vegetable oil, 1 cup water and a pinch of salt until just combined; pour into the pan and bake according to package time.

2. While cake bakes, shake the can of coconut milk and open the cans of sweetened condensed milk and cream of coconut. Stir together the sweetened condensed milk, the 7 to 8 oz cream of coconut, and if using, the 1
3.5 oz coconut milk until smooth.

3. When the cake is done, let it cool 5 to 10 minutes only. Use the handle of a wooden spoon or a large straw to poke holes all over the warm cake, spacing them about 1 inch apart. Try to get the holes deep but not through the bottom.

4. Slowly pour the coconut-condensed milk mixture over the cake, letting it sink into the holes and coat the top. Tap the pan gently on the counter so the liquid distributes. Let the cake cool to room temp, then cover and chill at least 2 hours, better overnight.

5. For the topping, put 2 cups cold heavy whipping cream, 1/2 cup sifted powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt into a chilled bowl. Whip until medium-firm peaks form; don’t overbeat or it will get grainy.

6. Fold about 1 cup of the sweetened shredded coconut into the whipped cream for extra coconut texture. Save 1/2 to 1 cup shredded coconut for the garnish.

7. Spread the whipped coconut cream evenly over the chilled poke cake. Use an offset spatula or the back of a spoon for smooth coverage.

8. Sprinkle the remaining shredded coconut over the top. If you want a toasted flavor, quickly toast the coconut in a dry skillet over medium heat until golden and sprinkle that on instead, but watch it close because it burns fast.

9. Chill the finished cake at least 1 hour before serving so the topping sets and flavors meld. This cake is best after a few hours or the next day.

10. Slice with a sharp knife dipped in hot water for clean cuts. Store leftover cake covered in the fridge up to 4 days.

Equipment Needed

1. 9×13 inch baking pan, greased or lined
2. Medium and large mixing bowls
3. Electric mixer or a sturdy whisk (mixer makes the whipped cream way easier)
4. Measuring cups and spoons
5. Can opener
6. Wooden spoon handle or a large straw for poking holes
7. Offset spatula or the back of a spoon for spreading
8. Small dry skillet for toasting coconut, if you want it toasted
9. Sharp knife and a cup of hot water for clean slices

FAQ

Q: Can I use a homemade cake instead of a box mix?

A: Yes, you can. Use your favorite white or yellow cake recipe and bake it in a 9×13 pan. Make sure it's cooled a little before poking holes, or the filling will sink in weird. The boxed mix just makes this faster, but homemade works great.

Q: What is the difference between cream of coconut and coconut milk, and can I swap them?

A: Cream of coconut is sweetened and thick, it's what gives the cake that candy like coconut flavor. Coconut milk is thinner and not as sweet. Don't swap one for the other 1 to 1. If you only have coconut milk, add extra sweetened condensed milk or sugar to match sweetness.

Q: How do I get the filling to soak evenly into the cake?

A: Use the handle of a wooden spoon to poke holes about 1 inch apart while the cake is still slightly warm. Pour the condensed milk and cream of coconut slowly and let it sit for 15 minutes, then press the top gently with a spatula so the liquid sinks in more evenly.

Q: Can I make this ahead of time?

A: Yup. You can bake and fill the cake a day ahead, keep it refrigerated. Whip the topping the morning you plan to serve so it stays fresh and fluffy. The cake actually tastes better after a few hours in the fridge since the flavors meld.

Q: How do I prevent the shredded coconut on top from getting soggy?

A: Toast half of the shredded coconut and use that for the topping. Toasted coconut holds up better and adds nice crunch. Also wait to add the coconut right before serving if you want max texture.

Q: Can I make this lighter or dairy free?

A: For a lighter version, use reduced fat coconut milk and skip or cut back on heavy cream, but the texture will change. For dairy free, use coconut whipped topping or a chilled coconut cream whipping method and full fat coconut products instead of condensed milk if you can find a vegan sweetened condensed milk. Results vary so expect some differences in texture and richness.

Coconut Cream Poke Cake Recipe Substitutions and Variations

Cake mix: swap with a homemade from-scratch vanilla or yellow cake batter using 2 1/2 cups flour, 1 1/2 cups sugar, 2 1/2 tsp baking powder, 1/2 tsp salt, 3/4 cup butter or oil, 1 cup milk and 3 eggs. Or use a gluten-free boxed mix for GF friends.
Sweetened condensed milk: if you dont have it simmer 1 1/4 cups evaporated milk with 1 cup sugar until thick, or use store bought dulce de leche (similar sweetness and texture).
Cream of coconut (Coco Lopez): replace with 1 cup full fat coconut milk plus 1/3 cup powdered sugar and a splash of vanilla, whisked until smooth. For a less sweet option use thick coconut cream with simple syrup to taste.
Heavy whipping cream: use chilled canned coconut cream or the thick part from a refrigerated full fat coconut milk can, whipped with 1 to 2 tbsp powdered sugar to stabilize and add coconut flavor.

Pro Tips

1) Use a white cake mix if you want the coconut to really sing, yellow if you want richer cake flavor. Don’t overmix the batter though, a few lumps are fine. Bake until just done, not brown and dry.

2) When poking holes, use the handle of a wooden spoon and push deep but not all the way through. Work fast while cake is still warm so the coconut mixture soaks in evenly instead of pooling on top.

3) Chill it long, like overnight if you can. The longer it sits the better the texture and flavor. If you’re in a hurry at least 2 hours, but for best results give it time to fully cold-set.

4) Keep everything for the topping cold. Chill bowl and whisk, whip to medium-firm peaks and fold the coconut in gently. If you overbeat the cream it can go grainy or turn to butter, and that ruins the vibe.

Coconut Cream Poke Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I have a Coconut Cream Poke Cake With Pudding that's outrageously moist and packed with coconut flavor, so bring it to your next potluck if you want everyone to actually talk about dessert.

Servings

servings

Calories

726

kcal

Equipment: 1. 9×13 inch baking pan, greased or lined
2. Medium and large mixing bowls
3. Electric mixer or a sturdy whisk (mixer makes the whipped cream way easier)
4. Measuring cups and spoons
5. Can opener
6. Wooden spoon handle or a large straw for poking holes
7. Offset spatula or the back of a spoon for spreading
8. Small dry skillet for toasting coconut, if you want it toasted
9. Sharp knife and a cup of hot water for clean slices

Ingredients

1 (15.25 oz) white or yellow cake mix (use whatever you like, some folks prefer white for extra coconut flavor)
3 large eggs
1/2 cup vegetable oil
1 cup water
1 (14 oz) can sweetened condensed milk
1 (7 to 8 oz) can cream of coconut (example Coco Lopez) — use this for the coconutty sweetness
1 (13.5 oz) can full fat coconut milk, shaken (optional, for extra coconut flavor)
2 cups heavy whipping cream, cold
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
1 1/2 to 2 cups sweetened shredded coconut, divided (about 1 cup for the filling and 1/2 to 1 cup for the topping)
Pinch of salt

Directions

Preheat oven to cake mix directions (usually 350 F) and grease a 9×13 pan. In a bowl mix the cake mix, 3 eggs, 1/2 cup vegetable oil, 1 cup water and a pinch of salt until just combined; pour into the pan and bake according to package time.
While cake bakes, shake the can of coconut milk and open the cans of sweetened condensed milk and cream of coconut. Stir together the sweetened condensed milk, the 7 to 8 oz cream of coconut, and if using, the 1
5 oz coconut milk until smooth.
When the cake is done, let it cool 5 to 10 minutes only. Use the handle of a wooden spoon or a large straw to poke holes all over the warm cake, spacing them about 1 inch apart. Try to get the holes deep but not through the bottom.
Slowly pour the coconut-condensed milk mixture over the cake, letting it sink into the holes and coat the top. Tap the pan gently on the counter so the liquid distributes. Let the cake cool to room temp, then cover and chill at least 2 hours, better overnight.
For the topping, put 2 cups cold heavy whipping cream, 1/2 cup sifted powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt into a chilled bowl. Whip until medium-firm peaks form; don’t overbeat or it will get grainy.
Fold about 1 cup of the sweetened shredded coconut into the whipped cream for extra coconut texture. Save 1/2 to 1 cup shredded coconut for the garnish.
Spread the whipped coconut cream evenly over the chilled poke cake. Use an offset spatula or the back of a spoon for smooth coverage.
Sprinkle the remaining shredded coconut over the top. If you want a toasted flavor, quickly toast the coconut in a dry skillet over medium heat until golden and sprinkle that on instead, but watch it close because it burns fast.
Chill the finished cake at least 1 hour before serving so the topping sets and flavors meld. This cake is best after a few hours or the next day.
Slice with a sharp knife dipped in hot water for clean cuts. Store leftover cake covered in the fridge up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.