Coconut Poke Cake

Coconut Poke Cake is a dreamy, moist poke cake dessert bursting with sweet coconut flavor in every bite. A doctored up white cake mix gets soaked with a coconut cream poke filling, then topped with fluffy whipped cream and shredded coconut. This is one for all the coconut lovers.

Prep Time 15

Cook Time 25

Fridge Time/Cooling Time 6 20

Total Time 7

Servings

Calories 442kcal

Author Jessica - Together as Family

Ingredients

Coconut White Cake

1 box (14.25 oz) white cake mix
3 large eggs
3/4 cup whole milk
1/2 cup (1 stick) butter melted
1 teaspoon coconut extract

Coconut Cream Poke Filling

1 can (15 oz) cream of coconut
1 can (14 oz) sweetened condensed milk

Whipped Cream Topping & Garnish

8 ounces Cool Whip (see notes for homemade)
1 bag (14 oz) sweetened coconut flakes

Instructions

Preheat the oven to 350°F and spray a 9x13-inch cake pan with nonstick cooking spray. Set aside.

Coconut White Cake

In a large mixing bowl, beat the white cake mix, large eggs, milk, melted butter, and coconut extract with an electric mixer on medium speed for 2 minutes. Pour the cake batter into the prepared cake pan and evenly spread it out.
1 box (14.25 oz) white cake mix, 3 large eggs, 3/4 cup whole milk, 1/2 cup (1 stick) butter, 1 teaspoon coconut extract
Bake for 25-30 minutes. The cake is done when the edges are pulled away from the sides of the pan, a toothpick inserted into the center comes out clean, and the middle of the cake should look puffy and spring back when gently pressed with a finger.
Remove the cake from the oven and let the cake cool closer to room temperature, about 20 minutes, before proceeding.

Coconut Cream Poke Filling

In a small bowl stir together the cream of coconut and sweetened condensed milk until thoroughly combined.
1 can (15 oz) cream of coconut, 1 can (14 oz) sweetened condensed milk
Use a chopstick or the handle of a wooden spoon to poke holes evenly all over the cake, about 1-inch apart. Pour the coconut cream mix evenly over the top of the cake, making sure to fill all the holes. Cover the cake pan with a lid or plastic wrap, and let the cake refrigerate for 1 hour before adding the whipped cream topping.

Whipped Cream Topping & Garnish

Spread the thawed Cool Whip evenly over top the cake. Then sprinkle the coconut flakes in an even layer on top of the Cool Whip, and gently press down so it sticks.
^{*See notes for making homemade coconut whipped cream instead of using Cool Whip (I do this!). The extra step is worth it!}
8 ounces Cool Whip, 1 bag (14 oz) sweetened coconut flakes

Fridge & Serve

Cover the cake pan with a lid or plastic wrap, and refrigerate for at least 4-6 hours (or overnight is better) before serving.

Notes

Homemade Coconut Whipped Cream : Instead of using Cool Whip, take a few extra minutes and make this coconut whipped cream. It is worth it! The taste is so good on the poke cake. Add 2 cups heavy whipping cream, 1/2 cup powdered sugar, and 1/2 teaspoon coconut extract into a large mixing bowl. Use an electric mixer to beat for about 4 to 5 minutes or until stiff peaks form. Start at low speed to avoid splatter and increase the speed as needed. Spread the whipped cream on top of the cake in an even layer, add the shredded coconut, cover the cake pan with a lid or plastic wrap, and refrigerate for at least 4-6 hours before serving, or up to overnight.

White Cake Mix : A vanilla cake mix is another good option. Be careful of the boxed cake mix sizes because now there are like 3 different ounce sizes of cake mix; so make sure you are getting the 14.25 oz. Betty Crocker is the only brand I have seen that uses this size of cake mix.
Coconut Extract : I do not recommend using something else in it's place - such as vanilla extract - as you will lose that coconut flavor in the cake.
Cream of Coconut : This is a canned item and it's different from coconut milk. Cream of coconut is thicker, creamier, denser, and sweeter so make sure you are using the correct ingredient or else the cake will probably not turn out and be too soggy. I use the Coco Lopez brand and it comes in a blue can with a margarita type drink on the front. It is a non-alcoholic product but it is normally used for margaritas, which is why there is one on the can.
Sweetened Coconut Flakes : My family doesn't love the texture of coconut flakes (me either!) so I usually skip this garnish and make my homemade coconut whipped cream which makes up for the no coconut flakes on top. You could also use unsweetened coconut flakes or chips if you want something less sweet as a garnish. Or throw the coconut flakes in a food chopper and pulse them until they're in finer crumbs/pieces if you don't like the longer texture of coconut flakes.

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